Oyster Specialty

Ingredients

• the size of two eggs
• a quart of oysters
• three tablespoonfuls of thinly sliced celery
• paprika, salt, pepper
• two tablespoonfuls of sherry
• the juice of half a lemon
• half a pint of rich coffee cream

Method

1. 1

   Melt butter, add oysters and their liquor, season with paprika, salt, and pepper.

2. 2

   Add celery, cook until tender.

3. 3

   Stir in sherry and lemon juice, cook for ten minutes.

4. 4

   For extra flavor, add heated coffee cream before serving on toast.

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 26. The excerpt below is the record exactly as published.

oyster specialties Is enjoying fame in his own circle at present — and small wonder. For it is a toothsome morsel for a little sup- per, if ever there was one. How is it done? Listen: Butter the size of two eggs Is melted In a dish and into this is poured a quart of oysters and their liquor. By way of seasoning he combines paprika, salt, pepper, and a dash of Tabasco. This Is stirred well into the mix- ture and the flame left high under the chafer. About three tablespoonfuls of thinly sliced celery Is then added, and when it Is tender and the oysters are bub- bling hotly, two tablespoonfuls of sherry and the juice 64 A BACHELOR'S CUPBOARD Snacks of Sea Food of half a lemon are added. Cook then about ten min- utes, and if it is to be especially appetizing, half a pint of rich coffee cream

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