Oysters A L'Indienne

Ingredients

• 1 pint oysters
• 2 tablespoons Worcestershire sauce
• 2 tablespoons chutney
• 6 olives
• 1 tablespoon minced parsley
• 1/2 teaspoon paprika
• 2 cloves

Method

1. 1

   Drain large oysters, wipe them dry, wrap each in a slice of bacon, fastened with a toothpick, and stick two cloves in each oyster.

2. 2

   Put the oysters in the blazer and cook until the bacon is crisp and the oysters plump.

3. 3

   Mix the chutney sauce, Worcestershire sauce, minced parsley, olives cut fine, and paprika.

4. 4

   Pour over the oysters, stirring it thoroughly into the gravy.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 90. The excerpt below is the record exactly as published.

OYSTERS A LTNDIENNE 1 pint oysters 2 tablespoons Worcestershire Bacon sauce Cloves 1 tablespoon minced parsley 2 tablespoons chutney 6 olives sauce Yi teaspoon paprika D

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