Oyster Cutlets

Ingredients

• x|doz. Oysters
• .ijozs. Butter
• i|ozs. Flour
• 1 gill Fish Stock
• 5 teaspoonful Lemon Juice
• 5 wineg'lassful of Sherry
• Pepper, Cayenne, Salt
• Yolks of 2 Eggs

Method

1. 1

   Melt the butter, blend in the flour, stir in the fish stock, and stir till it boils.

2. 2

   Remove from fire and add the sherry, truffles, lemon, salt, pepper, yolks, and the oysters cut into pieces.

3. 3

   Put this mixture on a plate to get cold, and if too moist mix a few breadcrumbs with it.

4. 4

   Form into small cutlets, brush with eggs, toss in breadcrumbs, and fry in hot fat.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 13. The excerpt below is the record exactly as published.

Oyster Cutlets. x|doz. Oysters. .ijozs. Butter. i|ozs. Flour. 1 gill Fish Stock. 2 chopped Truffles. 5 teaspoonful Lemon Juice. 5 wineg'lassful of Sherry. Pepper, Cayenne, Salt. Yolks of 2 Eggs

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