Oyster Plant - Genevoise
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 33. The excerpt below is the record exactly as published.
OYSTER PLANT— GENEVOISE Scrape and parboil two bunches of young oyster plants in acidulated boiling water. Drain and cut into inch lengths of the same thickness. Saute for a few moments in a little butter, then mix with a cup of hot tomato sauce, two table- spoons of grated Parmesa
Cook this with the app: pantry check, scaling, and the assistant.