Oysters a la Lucullus
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 13. The excerpt below is the record exactly as published.
Oysters ^ la Lucullus. Blanch two dozen large oysters, and having preserved the liquor, wash and beard them ; put them into a stewpan, adding a dozen stewed mush- rooms and a sweetbread blanched and cut into slices ; strain the liquor from the sediment, then add a quarter of a pint of strong veal stock, two spoon- fuls of ketchup, one spoonful of lemon pickle, cayenne and salt to taste ; thicken with butter and flour, add a spoonful of browning
Cook this with the app: pantry check, scaling, and the assistant.