Oyster Kromeskis

Ingredients

• a dozen oysters
• a piece of butter
• a pinch of flour
• salt to taste
• pepper to taste
• a pinch or two of chopped parsley
• the yolk of one egg
• the juice of half a lemon
• some slices of parboiled fat bacon

Method

1. 1

   Parboil the oysters in their own liquor, remove their beards, strain the liquor, and cut the oysters into small dice.

2. 2

   Melt butter in a saucepan, stir in flour, add the oyster liquor and minced oysters, season with salt, pepper, and parsley.

3. 3

   Remove from heat and stir in the egg yolk and lemon juice.

4. 4

   Divide into portions, wrap in bacon, dip in batter, and fry until light brown.

5. 5

   Drain and serve with fried parsley.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 54. The excerpt below is the record exactly as published.

Oyster Kromeskis. Parboil a dozen oysters in their own liquor, remove their beards, strain the liquor, and cut up the oysters into small dice ; melt a piece of butter in a saucepan, stir in a pinch of flour, add the oyster liquor and the minced oysters, salt and pepper to taste, and a pinch or two of chopped parsley ; take the saucepan off the 128 OYSTERS. fire and stir in the yolk of one egg with the juice of half a lemon. When the mixture is quite cold, divide it into twelve portions, cut some slices of parboiled fat bacon

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