Oysters a la Marguerite

Ingredients

• eighteen large oysters
• half a stick of celery (white part only)
• one and a half oz. of butter
• one glass of white wine
• one dessert-spoonful cornflour
• twenty-four large picked shrimps
• a little stock
• lemon juice
• seasoning
• chopped parsley

Method

1. 1

   Prepare the oysters by cleaning them.

2. 2

   In a chafing dish, melt the butter and add the chopped celery.

3. 3

   Stir in the cornflour and gradually add the white wine and stock.

4. 4

   Once thickened, add the oysters and shrimps.

5. 5

   Season with lemon juice, seasoning, and chopped parsley.

6. 6

   Cook until the oysters are just done.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 5. The excerpt below is the record exactly as published.

eighteen large oysters, half a stick of celery (white part only), one and a half oz. of butter, one glass of white wine, one dessert- spoonful cornflour, twenty-four large picked shrimps, a little stock, lemon juice, seasoning, and chopped parsley

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