Oyster Cutlets

Ingredients

• half a pound of lean and nicely cooked veal
• two ounces of butter
• half a pound of large stewing oysters
• three tablespoonfuls of bread-crumbs
• the juice of half a lemon
• the beaten yolks of two eggs

Method

1. 1

   Mince veal and oysters, soak bread-crumbs in oyster liquor, mix with veal, season, and add egg yolks.

2. 2

   Shape into cutlets, bread-crumb, and fry.

3. 3

   Drain and serve with fried parsley.

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 8. The excerpt below is the record exactly as published.

Oyster Cutlets. Cotelettes d'Huitres. Take half a pound of lean and nicely cooked veal, two ounces of butter, half a pound of large stewing oysters. After the beards have been cut away, mince all very small, and pound in a mortar. Soak three tablespoonfuls of bread-crumbs in the liquor of the oysters, and mix with veal mixture ; season with salt, pepper, a dust of cayenne, the juice of half a lemon ; add the beaten yolks of two eggs

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