Oysters au Gratin

Ingredients

• six ounces of macaroni
• three pints of boiling water
• a pinch of salt
• two pinches of pepper
• half a pint of good gravy
• a dozen or more of oysters
• two ounces of grated Parmesan
• one ounce of butter
• a dessertspoonful of browned bread-crumbs
• half an ounce of clarified butter

Method

1. 1

   Put macaroni into boiling water, season, and simmer for 20 minutes.

2. 2

   Drain and return to saucepan with gravy.

3. 3

   Stew until tender.

4. 4

   Chop and mix with oysters, Parmesan, butter, cayenne, and gravy.

5. 5

   Shake over fire until cheese melts.

6. 6

   Pile in dish, sprinkle with Parmesan and bread-crumbs, pour clarified butter, and brown in oven.

Nutrition per serving

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 11. The excerpt below is the record exactly as published.

Oysters au Gratin. Huitres au Gratin. Put six ounces of macaroni into a stewpan with three pints of boiling water. Season with a pinch of salt and two pinches of pepper, and simmer for twenty minutes. Drain the macaroni and put it back into the saucepan with half a pint of good gravy, and let it stew till the macaroni is tender and the gravy absorbed. Turn it out, chop it small, and put it again into the stewpan with a dozen or more of oysters, cut into small pieces, two ounces of grated Parmesan, one ounce of butter, a dust of cayenne, and as much gravy as will moisten it. Shake the saucepan over the fire till the cheese is melted, then pile the macaroni high in a dish, sprinkle over it two ounces of Parmesan cheese and a dessertspoonful of browned bread-crumbs, pour over half an ounce of clarified butter

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