Oyster Saute

Ingredients

• twenty-five good fat oysters
• four tablespoonfuls of Snowdrift
• two tablespoonfuls of flour
• a half pint of boiled and strained oyster liquor
• a teaspoonful of salt
• a dash of cayenne
• a dash of black pepper
• a teaspoonful of Worcestershire Sauce

Method

1. 1

   Drain oysters, pour cold water over them and drain again.

2. 2

   Heat Snowdrift in a frying pan, add oysters until brown, then lift to a saucepan.

3. 3

   In another saucepan, mix Snowdrift and flour, add oyster liquor, salt, cayenne, black pepper, and Worcestershire sauce.

4. 4

   Add oysters and serve on toast.

Nutrition per serving

As published

This recipe was extracted from Snowdrift secrets (1913) by Sarah Tyson Heston Rorer, page 4. The excerpt below is the record exactly as published.

OYSTER SAUTE Drain twenty-five good fat oysters. Pour ever them a little cold water and drain again. Put into a shallow frying pan four tablespoonfuls of Snowdrift; when very hot, add a few oysters at a time; shake them until brown and lift them with a skimmer to a saucepan. When all have been browned, put two tablespoonfuls of Snowdrift and two of flour into a saucepan, mix and add a half pint of boiled and strained oyster liquor. When boiling, add a teaspoonful of salt, a dash of cayenne, a dash of black pepper and a teaspoonful of Worcestershire Sauce

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