Oyster Croustade

Ingredients

• six nice pieces of butter the size of an egg
• the beaten yolks of three eggs

Method

1. 1

   Shape the butter pieces wider at one end than the other.

2. 2

   Roll them thickly in bread crumbs, then in the beaten yolks of three eggs, and again in bread crumbs.

3. 3

   Set on ice for half an hour.

4. 4

   When cold, drop them in boiling fat and fry until a delicate brown.

5. 5

   Remove the tops, let the butter run out, and fill each with creamed oysters.

6. 6

   Garnish with parsley and serve hot.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 72. The excerpt below is the record exactly as published.

Oyster Oroustadee Take six nice pieces of butter the size of an egg. Shape them a little wider at one end than the other. Roll them thickly in bread crumbs, then in the beaten yolks of three eggs

Cook this with the app: pantry check, scaling, and the assistant.