Oyster Kabobs

Ingredients

• four tablespoonfuls of fine-chopped mushrooms
• half a teaspoonful of minced parsley
• one teaspoonful of onion juice
• oyster liquor
• crumbs
• egg
• slices of toast
• garnish of parsley

Method

1. 1

   Mix butter and flour for the sauce, then add mushrooms, parsley, and onion juice with the oyster liquor.

2. 2

   Cover oysters with the sauce, string on skewers, roll in crumbs, cover with egg, and again with crumbs.

3. 3

   Fry and serve on toast with parsley.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 113. The excerpt below is the record exactly as published.

Oyster Kabobs. Use the same materials as for oysters a la Villeroi, but with the addition of four table- spoonfuls of fine- chopped mushrooms, half a teaspoonful of minced pars- ley, and one teaspoonful of onion juice. When the butter and flour are mixed for the sauce, add these new ingredi- ents with the oyster liquor. When the oysters are covered with the sauce, string five or six on a steel or silver skewer, and then roll in crumbs. Next cover with egg, and again with crumbs. Fry, and serve on slices of toast, with a garnish of parsley

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