Oysters a la Villeroi
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Ensure the sauce does not curdle.
Presented as published in 1888. 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 Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 25. The excerpt below is the record exactly as published.
Oysters a la Villeroi. Huitres a la Villeroi. Blanch some large oysters, warm them in Villeroi sauce, take them out one by one, and coat them thoroughly ; dip them in bread-crumbs and Ggg> and fry them ; dish them up in a pyramid, and garnish with fried parsley. Villeroi sauce is made with a thickening of butter and flour ; let it be of a good yellow colour. Stir in some fish stock, add a few mushrooms, and a bouquet garni ; simmer for fifteen minutes, pass through a hair sieve, put it in a saucepan again to reduce it, and stir in the yolks of two eggs
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