Oysters, au Gratin

Ingredients

• Butter a bright tin or silver gratin-dish
• a few ounces of breadcrumbs
• a spoonful of chopped parsley
• sweet herbs with seasoning
• two dozen large oysters
• moisten with white wine
• place three or four nobs of butter on the top

Method

1. 1

   Butter the gratin-dish, mix breadcrumbs with parsley, herbs, and seasoning, and sprinkle over the butter.

2. 2

   Split open the oysters, lay them in the dish with their juice, cover with more crumbs, and bake in a moderate oven for ten minutes.

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 16. The excerpt below is the record exactly as published.

Oysters, au Gratin. — Butter a bright tin or silver gratin-dish. Stir into a few ounces of breadcrumbs a spoonful of chopped parsley and sweet herbs with seasoning. Sprinkle these thickly over the butter, and moisten with white wine. Then split open two dozen large oysters, take off the beards, and lay each oyster on the bed in the dish, pouring the juice over as well. Cover them with a few more crumbs, place three or four nobs of butter on the top

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