Oyster Toast a la Gourmet
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Presented as published in 1888. 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 Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 24. The excerpt below is the record exactly as published.
Oyster Toast a la Gourmet. Beard and pound a few oysters in a mortar till they become paste, then add a tablespoonful of cream, and season with a dust of cayenne. Have ready some small square pieces of buttered toast, spread the oyster paste
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