Oysters a la Flamande
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 69. The excerpt below is the record exactly as published.
Oysters a la Flamande Roll the oysters singly in yolk of ^gg, then dip them in grated bread-crumbs and white pepper one by one, and fry them in butter
Cook this with the app: pantry check, scaling, and the assistant.