Oysters a la St. Patrick

Ingredients

• Croutons of Bread
• Oysters
• Two ounces of Butter
• Soft roes of Bloaters
• Salt
• Lemon-juice
• Cayenne

Method

1. 1

   Take the beards off the oysters and saute them with the soft roes of bloaters in the butter, sprinkle over a little salt and cayenne.

2. 2

   Have some round croutons fried a nice brown, place a nice piece of roe on each crouton and an oyster on the top.

3. 3

   Squeeze a few drops of lemon-juice on each and serve very hot.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 60. The excerpt below is the record exactly as published.

Oysters a la St. Patrick. Ingredients, Croutons of Bread. Oysters. Two ounces of Butter. Soft roes of Bloaters. Salt. Lemon-juice and Cayenne

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