Oysters a la Reine
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Presented as published in 1888. 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 Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 19. The excerpt below is the record exactly as published.
Oysters a la Reine. Huitres a la Reine. Take a small oval tin about an inch deep, butter it well all over, and cover with bread-crumbs. Have ready some good oysters, bearded, and free from grit ; put a layer of oysters over the bread- crumbs, shake in a little pepper, repeat the bread- crumbs with butter over them, and so on till the tin is full. Pour the oyster liquor (strained) over, and strew bread-crumbs smoothly at the top ; pour clari- fied butter over, and brown in the oven for from fifteen to twenty minutes
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