Oysters and Parmesan Cheese
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
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 15. The excerpt below is the record exactly as published.
Oysters and Parmesan Cheese. Huitres au Parmesan. Butter one of the fireproof china dishes, and sprinkle it with browned bread-crumbs. Lay the oysters on this bed of bread-crumbs, strew some finely-chopped parsley and grated Parmesan over them, and then a few more crumbs. Pour in half a glass of chablis and put them in the oven, and pour on a little warm butter
Cook this with the app: pantry check, scaling, and the assistant.