Oysters au Gratin

Ingredients

• 2 doz. oysters
• 1 egg
• Grated cheese
• Bread

Method

1. 1

   Dust your oysters quite dry with flour, pepper, and salt, then wash with the egg, drop them into boiling lard in a frying basket.

2. 2

   Take them out, fry your bread in small pieces, then arrange four oysters (fried) on each crouton, cover all with grated cheese and bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 20. The excerpt below is the record exactly as published.

2 doz. oysters Juice of a lemon Cayenne J lb. butter Tablespoonful white sauce. Mode. — Put the butter, lemon juice and cayenne in a saucepan and allow it to boil ; then add the oysters and white sauce. Serve on toast with slice of lemon on top. OyHters. 89— ~OYSTEE FEITTEES. 2 doz. oysters Cupful of flour 2 eggs A little milk Pepper and salt. Mode. — Beat up the eggs and milk well, then add the flour slowly and mix until a nice soft batter without lumps ; add the oysters, pepper and salt. Have ready a panful of boiling fat, put in spoonfuls of the mixture and fry a nice brown. 90— OYSTER OMELETT. 3 eggs 1 doz. oysters Pepper and salt. Mode. — Beat separately the yolks and whites of the eggs, put the oysters into the yolks, and at the last minute add the whites and beat well ; pour in a nice clean pan that has been rubbed with a little bacon fat ; shake the pan a little to prevent it from sticking, turn up one half and allow it to brown nicely. Serve very hot on a nicely folded serviette. 91— OYSTEE COCKTAIL. 2 doz. large tomatoes J pt. vinegar 2 tablespoonfuls Worcester- Teaspoonful cayenne shire sauce 2 eggs ^ pt. anchovy sauce. Mode. — Boil the tomatoes to a pulp, then strain and add the other ingredients, beat up the two eggs and boil altogether, allow to get cool. This sauce is served in a small bowl with fresh oysters ; a splendid appetiser. 92— SCALLOPED OYSTEES. 2 doz. oysters Butter, pepper and salt J pt. white sauce Breadcrumbs. Mode. — Put about six oysters into each scalloped shell, cover with white sauce, a little chopped parsley, Oysters. season with pepper and salt, cover witli breadcrumbs, and put small pieces of butter on each. Bake until a nice brown. 93— OYSTEES IN OASES. 2 doz, oysters 1 egg Cayenne Juice of lemon Cupful of white sauce in which the liquor of the oysters has been put. Mode. — Put the 03^sters, salt and juice of the lemon in the white sauce, beat up the yolk of an egg and add all to the white sauce, fill so^affle cases, then cover each with breadcrumbs and a piece of butter. Brown under a grill or a salamander. 94_OYSTEES IN SHELLS. Mode.- Place the oysters (in their shells) upon a grill over a sharp fire ; when the shell opens turn over into the deep shell and add a small piece of butter, pepper and salt ; serve about six to each person. 95— OYSTEE AU OEATIN. 2 doz. oysters 1 egg Grated cheese

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