Oysters à la Villeroi

Ingredients

• 18 large oysters
• the juice of 1 lemon
• 1 teaspoonful seasoning salt
• 1 ounce butter
• 1/2 cup of their juice

Method

1. 1

   Place oysters in a saucepan, add lemon juice, seasoning salt, butter, and oyster juice; when beginning to boil, remove and drain.

2. 2

   Prepare a thick Villeroi sauce, cover each oyster with the sauce, lay on a buttered tin pan, and set for 1 hour on ice.

3. 3

   Dip oysters in beaten egg and roll in bread crumbs, fry in hot fat until golden.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 82. The excerpt below is the record exactly as published.

Oysters iL la Yilleroi. — Place 18 large oysters in a saucepan over the fire; add the juice of 1 lemon, 1 teaspoonful seasoning salt, 1 ounce butter, and Yt cup of their juice ;

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