Oyster Puffs à l'Inde
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Serve hot, garnished with fried parsley.
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 18. The excerpt below is the record exactly as published.
Oyster Puffs k I'Inde. Talmouse d'Huitres a I'Inde. Take two dozen oysters, blanch and beard them, mince them small, and mix them in some clarified butter seasoned with a dessertspoonful of curry paste, a saltspoonful of salt, and the squeeze of a lemon
Cook this with the app: pantry check, scaling, and the assistant.