Oysters à la Vidiacaire

Ingredients

• 1 tablespoonful butter
• 18 medium-sized oysters
• 1 teaspoonful seasoning salt
• 1 tablespoonful white wine or lemon juice
• 1 cupful cream
• the yolks of 3 eggs

Method

1. 1

   Melt the butter in a chafing dish; add the oysters and seasoning salt; cook for 6 minutes; mix the yolks of eggs with cream, add to the oysters, stir until nearly boiling, remove instantly, pour into a deep dish, and serve with crackers or bread and butter.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 77. The excerpt below is the record exactly as published.

Oysters h la Yidricaire.—Place in a chafing dish 1 table- spoonful butter; when melted add 18 medium-sized oysters without their juice, 1 teaspoonful seasoning salt, 1 tablespoonful white wine or lemon juice ; cook 6 minutes ; mix the yolks of 3 eggs with 1 cupful cream, add it to the oysters, stir until nearly boiling, remoye instantly, pour into a deep dish, and serye with crackers or bread and butter. Pried Oysters with Bacon.— Drain and dry some large oys- ters on a napkin ; wrap each oyster in a thin slice of bacon ; fry in deep fat. Oysters ft la Mattre d'Hdtel.— Fry the oysters the same as in foregoing recipe, dress them on a hot dish, and spread oyer some 116 OYSTERS. 117 mattre d'hdtel bntter. Fried oysters may also be serred with tar- ttoesaace. Oyster Stew with Milk. — Place 1 pint milk over the fire to boil ; procure 1 quart of solid fresh oysters, lift them with a fork out their liquor into a saucepan, strain the liquor through a sieve oyer the oysters ; add 1 tablespoonfnl butter, 3 tablespoonfuls ci^cker crumbs, 1 even teaspoonf ul seasoning salt ; set over the fire, boil 2 minutes ; add the boiled milk and serve with oyster crackers and butter. Oyster Stew. — Lift 1 quart of oysters out of their liquor with a fork, strain the liquor into a saucepan, add the oysters, 4 table- spoonfuls rolled crackers, Y, even teaspoonful salt, y, even teaspoon- f ul white pepper, 1 ounce butter, 7, pint cold water ; place over the fire, and boil 2 minutes; instantly remove. Put 1 tablespoonfnl milk in each soup plate, pour in the stew, and serve with oyster crackers and fine-cut raw cabbage. Mustard, vinegar, pepper, salt, and catsup should be placed on the table. This will make 6 small or 4 large plates of stew. Box Stew. — For a family of six, take 3 dozen large fresh oysters ; place the oysters with Y, pint of their strained liquor in a saucepan over the fire; add 1 tablespoonful butter

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