Oysters a la Pompadour

Ingredients

• thirty-six freshly opened oysters
• one ounce of butter
• half a pinch of salt
• the same of pepper
• two chopped truffles
• half a pint of Hollandaise sauce

Method

1. 1

   Proceed as for Oysters a la Poulette, suppressing the parsley and adding chopped truffles.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 147. The excerpt below is the record exactly as published.

thirty-six freshly opened oysters in 2O8 THE TABLE. a saucepan with a little of their own juice, one ounce of butter, half a pinch of salt, and the same of pepper; parboil for three minutes, adding half a pint of Hollandaise sauce (No. 160), stew well together for two minutes again, but do not let boil, and add one teaspoonful of chopped parsley and the juice of half a lemon. Stir slightly, and serve. 384. Oysters a la Pompadour.— Proceed the same as for No. 383, suppressing the parsley, and adding two chopped truffles. 385. Oysters en Brochette au Petit Sale. — Place twenty-four freshly opened oysters in a stewpan with their own juice; season with a very little salt, half a pinch of pepper; parboil for two minutes. Take six skewers and pass them through the oysters, separating each one by a small square of cooked bacon — that is, alternating each oyster with a piece of the bacon — besprinkle with grated, fresh bread-crumbs, and broil for one and a half minutes on each side. Serve with half a gill of maitre d'hotel sauce (No. 177) poured over, and a bunch of parsley-leaves spread on both sides of the dish. 386. 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

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