Oyster Kabobs
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 12. The excerpt below is the record exactly as published.
Oyster Kabobs. Blanch the oysters in two waters and drain them ; put into a stewpan some chopped onions, mushrooms and parsley, with butter and a little flour, and stir in enough yolks of eggs to make the mixture adhere to the oyster. Take some, silver OYSTERS A LA MODE. 21 skewers, string about six oysters on each silver skewer, the sauce adhering to the oysters and setting around them. Treat with bread-crumbs
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