Oysters a la Mali

Ingredients

• an onion
• one ounce of butter
• a tablespoonful of cooked, finely minced spinach
• a small glassful of white wine
• eighteen medium-sized oysters
• one whole egg
• a bruised clove of garlic
• six large, clean oyster-shells
• three parboiled oysters
• a very little clarified butter

Method

1. 1

   Chop onion and cook in butter until golden.

2. 2

   Add spinach and wine, then chopped oysters seasoned with salt and pepper.

3. 3

   Cook for fifteen minutes, add egg and garlic.

4. 4

   Fill oyster-shells with parboiled oysters and spinach mixture, sprinkle with bread-crumbs, pour clarified butter, and bake for three minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 148. The excerpt below is the record exactly as published.

Oysters a la Mali. — Chop an onion very fine; place it in a stew- pan with one ounce of butter, and let it get a good golden color, then add a tablespoonful of cooked, finely minced spinach, also a small glassful of white wine. Have eighteen medium-sized oysters chopped exceedingly small, and seasoned with a pinch of salt, and the same of pepper; place these in the stewpan, and let cook for fifteen minutes. Put in one whole egg, also a bruised clove of garlic; stir; then take six large, clean oyster- shells; fill the bottoms with a bed of three parboiled oysters, cover them with the spinach mixture, and besprinkle with fresh bread-crumbs. Flat- ten the tops with the blade of a knife, pour a very little clarified butter

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