Oysters A La Newburg

Ingredients

• 25 oysters
• Salt spoon of salt
• Heaping tablespoon butter
• Yelk of 1 egg
• i salt spoon of pepper
• 4 spoons of milk or cream
• 2 teaspoons of sherry

Method

1. 1

   Into a pan which is very hot throw your oysters, first having drained all the liquor from them.

2. 2

   To twenty-five oysters allow a piece of butter the size of a walnut, pepper and salt.

3. 3

   Stir until your oysters curl.

4. 4

   Then quickly add the beaten yelk of an egg, to which has been added the milk or cream.

5. 5

   After these are thoroughly mixed, add two teaspoonfuls of sherry; stir well, but do not allow the mixture to come to a boil.

6. 6

   Serve on squares of toast.

Nutrition per serving

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 10. The excerpt below is the record exactly as published.

OYSTERS A LA NEWBURd. 25 oysters. Salt spoon of salt. Heaping tablespoon butter. Yelk of 1 egg. i salt spoon of pepper. 4 spoons of milk or cream. 2 teaspoons of sherry

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