Oysters au Gratin Superlatif
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 11. The excerpt below is the record exactly as published.
Oysters au Gratin Superlatif. Huitres au Gratin Superlatif. Scald the oysters in a saucepan in their own liquor, put them into silver or china scallop shells with a little sweet oil, season them with chopped shalot, parsley, and an anchovy minced fine, pepper and salt to taste, cover with fine bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.