Oysters a la d'Uxelles
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 25. The excerpt below is the record exactly as published.
Oysters a la d'Uxelles. Blanch some large oysters, press them slightly between two dishes till they are cold, slit up, then open without quite severing them. Put a quarter of an inch layer of reduced d'Uxelles sauce inside, and fold the oysters together again, press them slightly, then dip them in frying butter, and fry them in hot fat
Cook this with the app: pantry check, scaling, and the assistant.