Oyster Fritters à la Bearnaise

Ingredients

• 24 large oysters
• 1 teaspoonful seasoning salt
• 1 finely sliced onion
• the juice of 1 lemon
• 1/2 bunch of parsley
• the yolks of 2 eggs
• 1/2 cupful milk
• 1 teaspoonful butter
• 1/4 teaspoonful salt
• the same of pepper
• 2 tablespoonfuls flour
• the beaten whites

Method

1. 1

   Blanch oysters in their juice, drain, and marinate with seasoning salt, onion, lemon juice, and parsley for 1 hour.

2. 2

   Mix yolks with milk, butter, salt, pepper, flour, and egg whites.

3. 3

   Dust oysters with flour, dip in batter, and fry until golden.

4. 4

   Serve with Bearnaise sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 79. The excerpt below is the record exactly as published.

Oyster Fritzs h la Bearnaise.— Blanch 24 large oysters in their own juice ; drain, and put the oysters in a covered dish with 1 teaspoonful seasoning salt, 1 finely sliced onion, the juice of 1 lemon, Ys bunch of parsley, cover, and let them marinate 1 hour. Shortly before serving mix the yolks of 2 eggs with Yt ^^f milk, 1 teaspoonful butter, Y4 teaspoonful salt, the same of pepper, 2 table- 120 SEA FOOD, Era spoonfuls flour, and the beaten whites ; wipe the oysters dry, dnst with flour, dip in the batter, and fry in boiling fat to a delicate brown. Pour Yt pint Beamaise sauce on a warm dish, dress the oysters over it, and serve with French bread and butter. Oysters en Brochette. — Place 2 dossen oysters in a saueepan ; add 1 cup of their liquor, 1 teaspoonf ul seasoning salt, boil 1 minute ; then drain ; inclose each oyster in a thin slice of bacon ; take 6 skewers, put 4 oysters on each, brush over with a little melted but- ter; lay the skewers on a double broiler, and broil 2 minutes on each side ; dress on a warm dish, spread over 1 ounce maltre d'hdtel but- ter, garnish with parsley, and serve with French bread. Oyster Fur6e on Toast. — Place 12 large oysters with their liquor in a saucepan over the flre ; when beginning to boil take the oysters out of their liquor, and chop them fine. Melt in another saucepan 1 ounce butter, add Vs tablespoonf ul flour

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