Oysters a la Villeroi
From The thorough good cook, 1895
Serves 6
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 110. The excerpt below is the record exactly as published.
Oysters a la Villeroi. Blanch twenty-four large 03'sters in their oAvn liquor for two minutes, then drain them ; take some chicken forcemeat, spread it over both sides of the oysters, dip them in egg and fresh bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.