Oysters a la Toulonaise

Ingredients

• large oysters
• salt
• pepper
• a few slices of bacon
• lemon-juice
• olives

Method

1. 1

   Drain oysters, sprinkle with salt and pepper.

2. 2

   Try out bacon in a frying-pan, remove bacon.

3. 3

   Roll oysters in fine bread-crumbs and sauté until brown on both sides.

4. 4

   Place on hot buttered toast, sprinkle with lemon-juice, and garnish with olives.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 32. The excerpt below is the record exactly as published.

Oysters a la Toulonaise. Drain large oysters ; sprinkle with salt and pepper. Try out a few slices of bacon in a frying-pan ; remove the bacon. Roll the oysters in fine bread-crumbs and saut^ until brown on both sides. Place on hot buttered toast; sprinkle with lemon-juice and garnish with olives

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