Oysters, au Gratin

Ingredients

• a quart of large oysters
• one gill of Madeira wine
• one large table-spoonful of butter
• 1/2 lb. of fresh mushrooms
• the yolks of two raw eggs
• a quarter of a salt-spoonful of black pepper
• a quarter of a one of red pepper

Method

1. 1

   Cook oysters with half their liquor and butter for two minutes.

2. 2

   Add Madeira wine, black and red pepper, and mushrooms.

3. 3

   Strain and arrange oysters in shells.

4. 4

   Mix egg yolks with gravy, add to the mixture, pour over oysters, sprinkle with breadcrumbs, and warm in the oven.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 163. The excerpt below is the record exactly as published.

Oysters au Gratin FISH Oysters, Pickled it. Beat three eggs with a cupful of cream, add flour to make a stiff batter, with a teaspoonful of baking-powder and a little salt and pepper. Have ready a pan of boiling fat. Drop one oyster at a time in the batter, take out and fry. Take up carefully on a skimmer, and serve immediately. Oysters au Gratin (in shells) . — Have a quart of large oysters ; see that there are no pieces of shell in them. Put in a saucepan with half of their liquor and one large table-spoonful of butter. Cover the pan, put over the stove and cook for two minutes; then add one gill of Madeira wine, quarter of a salt- spoonful of black pepper, and a quarter of a one of red pepper ; no salt. Peel and wash % lb. of fresh mushrooms, chop them and squeeze the water out of them in a clean towel — add them to the oysters, and cook three min- utes more. Strain oysters and mush- rooms over the saucepan, keeping the gravy in it very hot. Arrange the oysters in the shells. Beat the yolks of two raw eggs

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