Oysters a la Hyde

Ingredients

• one-half cup of white celery
• two dozen large raw oysters
• two tablespoonsful of cracker meal
• two ounces of butter
• one cup of cream
• salt
• pepper
• a little Cayenne

Method

1. 1

   Parboil celery for ten minutes and allow to cool.

2. 2

   In a saucepan, combine oysters with their juice, cracker meal, butter, cream, and parboiled celery.

3. 3

   Season with salt, pepper, and Cayenne, and boil for two minutes.

4. 4

   If the sauce is too thin, add more cracker meal.

5. 5

   Serve in a chafing dish.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 277. The excerpt below is the record exactly as published.

Oysters a la Hyde. Parboil one-half cup of white celery chopped fine, for ten minutes, and allow to cool. Put in sauce pan two dozen large raw oysters with their own juice, add two tablespoonsful of cracker meal, two ounces of butter, one cup of cream and the parboiled celery. Season with salt, pepper, a little Cayenne

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