Oyster Sauté

Ingredients

• 12 large oysters
• Pepper
• salt
• Butter
• Buttered toast
• Chopped parsley

Method

1. 1

   Drain the oysters and dry them in a towel, sprinkle them with a little flour, pepper, and salt.

2. 2

   Put a little butter into a small pan; when it is bubbling put in the oysters; when they are brown turn them and brown on the other side.

3. 3

   Sprinkle the chopped parsley over them and serve on hot buttered toast.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 20. The excerpt below is the record exactly as published.

butter Tablespoonful white sauce. Mode. — Put the butter, lemon juice and cayenne in a saucepan and allow it to boil ; then add the oysters and white sauce. Serve on toast with slice of lemon on top. OyHters. 89— ~OYSTEE FEITTEES. 2 doz. oysters Cupful of flour 2 eggs A little milk Pepper and salt. Mode. — Beat up the eggs and milk well, then add the flour slowly and mix until a nice soft batter without lumps ; add the oysters, pepper and salt. Have ready a panful of boiling fat, put in spoonfuls of the mixture and fry a nice brown. 90— OYSTER OMELETT. 3 eggs 1 doz. oysters Pepper and salt. Mode. — Beat separately the yolks and whites of the eggs, put the oysters into the yolks, and at the last minute add the whites and beat well ; pour in a nice clean pan that has been rubbed with a little bacon fat ; shake the pan a little to prevent it from sticking, turn up one half and allow it to brown nicely. Serve very hot on a nicely folded serviette. 91— OYSTEE COCKTAIL. 2 doz. large tomatoes J pt. vinegar 2 tablespoonfuls Worcester- Teaspoonful cayenne shire sauce 2 eggs ^ pt. anchovy sauce. Mode. — Boil the tomatoes to a pulp, then strain and add the other ingredients, beat up the two eggs and boil altogether, allow to get cool. This sauce is served in a small bowl with fresh oysters ; a splendid appetiser. 92— SCALLOPED OYSTEES. 2 doz. oysters Butter, pepper and salt J pt. white sauce Breadcrumbs. Mode. — Put about six oysters into each scalloped shell, cover with white sauce, a little chopped parsley, Oysters. season with pepper and salt, cover witli breadcrumbs, and put small pieces of butter on each. Bake until a nice brown. 93— OYSTEES IN OASES. 2 doz, oysters 1 egg Cayenne Juice of lemon Cupful of white sauce in which the liquor of the oysters has been put. Mode. — Put the 03^sters, salt and juice of the lemon in the white sauce, beat up the yolk of an egg and add all to the white sauce, fill so^affle cases, then cover each with breadcrumbs and a piece of butter. Brown under a grill or a salamander. 94_OYSTEES IN SHELLS. Mode.- Place the oysters (in their shells) upon a grill over a sharp fire ; when the shell opens turn over into the deep shell and add a small piece of butter, pepper and salt ; serve about six to each person. 95— OYSTEE AU OEATIN. 2 doz. oysters 1 egg Grated cheese Bread. Mode. — Dust your oysters quite dry with flour, * pepper and salt, then wash with the egg, drop them into boiling lard in a frying basket. Take them out, fry your bread in small pieces, then arrange four oysters (fried) on each crouton, cover all with grated cheese and bake in a quick oven. 96— DAEIOLES OF OYSTEES. 2 or 3 doz. oysters 3 eggs Breadcrumbs Pepper and salt Parsley Butter and milk. Mode. — Put the breadcrumbs in a basin, beat up the eggs and mix with the oysters, breadcrumbs, a cupful of Oysters. milk, parsley, pepper and salt. Eill tlie dariole tins, which, should have been buttered ; put in the oven and bake for about ten minutes ; turn out when wanted and serve very hot. 97— OYSTERS AND POTATOES. 4 cold boiled potatoes 2 ozs flour 1 egg Pepper and salt 1 bottle oysters A little butter. Mode — Mash the potatoes, to them add the flour, pepper and salt, and about a tablespoonful of butter, also the egg well beaten and make into a paste. Roll out and cut into pieces about three inches square ; into each square put about six or eight oysters, a small piece of butter, pepper and salt, fold them over, squeeze the edges tightly and bake in a quick oven for fifteen minutes. 98— OYSTEES AND MAOAEONI. I lb. macaroni 1 bottle oysters 1 tomato Ca^^enne Butter Juice of a lemon Breadcrumbs. Mode. — Put the macaroni on to boil in a pint of water and the liquor from the oysters, put in about half a teaspoonful of salt, allow it to boil until tender, cut it up into small pieces, put it into a pie dish with the oysters, season well with cayenne and lemon juice, and put a piece of butter about half the size of a walnut in, slice the tomato and lay over the top, then cover with the bread- crumbs, put pieces of butter over it and bake in a fast oven until the crumbs are browned. Serve very hot. 99— SAVOUEY OYSTEES WITH MUSHEOOMS. 1 tablespoonful cream or A little caj^enne milk 12 oysters 1 tomato 1 oz. butter 1 oz. flour .1 gill of stock Oysters. 1 teaspoonful chopped par- sley 3 mushrooms 3 eschalots Pepper and salt Juice of 4 a lemon. Mode. — Strain the liquor from the oysters, put the butter and flour into a saucepan, chop the eschalots and mushrooms, add these with the liquor to the butter and flour, and when these are cooked stir in the tomato previously rubbed through a sieve ; allow these to boil for about five minutes, then add the stock, cream, juice of the lemon, parsley and cayenne, allow to boil again for about five minutes. Put in the oysters, but do not allow them to boil. Put a little of this on rounds of bread (fried). A fillet of anchovy laid on each piece is a great addition to this savoury. Mode. — Drain the oysters and dry them in a towel, sprinkle them with a little flour, pepper and salt. Put a little butter into a small pan ; when it is bubbling put in the oysters ; when they are brown turn them and brown on the other side. Sprinkle the chopped parsley over them and serve on hot buttered toast. Mode. — Select very big oysters put in a small stew- pan, pour over them a small quantit}^ of the oyster liquor, but not a drop of water, add a lump of butter, pepper and salt, place the cover on and heat thoroughly, then stir in the white sauce, which must be hot and very thick. A 12 large oysters

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