Oyster Puree on Toast with Mushrooms a la Woodrow

Ingredients

• a dozen oysters
• two pounds of mushrooms
• one cup water
• four tablespoons sherry
• a tablespoon chopped parsley
• Make round pieces of toast — one piece to each person.
• a little piece of butter

Method

1. 1

   Boil oysters in their own juice with pepper, salt, and lemon juice.

2. 2

   Leave in liquid until cold.

3. 3

   Cook mushrooms in water with sherry, pepper, and salt.

4. 4

   Chop oysters and mushrooms.

5. 5

   Flavor oysters with lemon juice and mushrooms with sherry.

6. 6

   Butter toast, place oysters and mushrooms on toast, and arrange on a platter with supreme sauce and fried parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 184. The excerpt below is the record exactly as published.

Oyster Puree on Toast with Mushrooms a la Woodrow Puree d’ Huitres aux Champignons sur Roties, a la Woodrow Take a dozen oysters; let come to boil in their own juice with pepper, salt, and some lemon juice. When done, leave in the liquid until cold. Take two pounds of mushrooms; peel and cook in one cup water with four tablespoons sherry, pepper, and salt. When cold, chop the mushrooms, also the oysters. Put oysters in one saucepan and mushrooms in another with a little piece of butter; flavor the mushrooms with sherry and the oysters with more lemon juice; put a tablespoon chopped parsley to the oysters. Make round pieces of toast — one piece to each person.

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