Oyster Sauté
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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 Kirmess cook book (1907), page 201. The excerpt below is the record exactly as published.
season with salt and pepper, roll in fine crumbs, dip in beaten egg, then roll in crumbs again. Put a little olive oil or clarified but- ter in the blaze
Cook this with the app: pantry check, scaling, and the assistant.