Oysters a la Astor

Ingredients

• 1 pint oysters
• 1 1/2 teaspoons lemon juice
• 2 tablespoons butter
• 1 1/2 teaspoons vinegar
• 1 teaspoon finely chopped shallot
• 1 teaspoon Worcestershire Sauce
• 1 tablespoon finely cut red pepper
• 1/4 teaspoon beef extract
• 2 tablespoons flour
• Salt
• paprika

Method

1. 1

   Parboil oysters, drain, and to liquor add enough water to make one cup liquid; then strain.

2. 2

   Cook butter, shallot, and pepper for 3 minutes, add flour, and pour on gradually while stirring constantly, oyster liquor.

3. 3

   Add seasonings and oysters.

4. 4

   Remove oysters to small pieces of bread sautéed in butter on one side.

5. 5

   Pour sauce over oysters and garnish with cucumber pickles.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 104. The excerpt below is the record exactly as published.

OYSTERS A LA ASTOR 1 pint oysters 11% teaspoons lemon juice 2 tablespoons butter 11% teaspoons vinegar 1 teaspoon finely chopped shallot 1 teaspoon Worcestershire Sauce 1 tablespoon finely cut red pepper V4 teaspoon beef extract 2 tablespoons flour Salt and paprika

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