Oysters a la Villeroi
From Cookery and housekeeping, 1882
Serves 3
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 57. The excerpt below is the record exactly as published.
Oysters a la Villeroi. Blanch some large oysters ; warm them in a very thick Villeroi sauce ; take them out one by one, and be sure that they are well coated with this sauce ; dip them twice in breadcrumbs and ^gg, fry them ; dish them up in a pyramid on a napkin, and garnish with fried parsley
Cook this with the app: pantry check, scaling, and the assistant.