Oysters a la Poulette
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 165. The excerpt below is the record exactly as published.
Oysters a la Poulette. — Open oys- ters, and save their juice carefully ; put them on the fire with the juice, and when they come to a boil take them off ; add butter, parsley, mushrooms, and shallots, chopped fine, a table- spoonful of oil, a little grated nutmeg and pepper, and a few bread-crumbs. Set all back on the fire for a few min- utes, stirring the while. Turn upon a dish, sprinkle the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.