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Oyster Sautes
From The Cook County cook book, 1912
Serves 2
The browned skin formed is also served.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 166. The excerpt below is the record exactly as published.
OYSTER SAUTES.— Drain the liquor from 1 doz. large oys- ters, butter the chafing-dish, and when very hot place the oysters in single layers. When brown on one side turn and brown the other side; while cooking keep adding a little butter. This, with the Juice of the oysters, forms a skin. Season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.