Oysters Browned in their own Gravy

Ingredients

• a dozen plump and good-sized oysters
• their liquor
• a little pepper
• a little salt
• the yolk of an egg
• a teaspoonful of flour
• a little clarified butter

Method

1. 1

   Pour oyster liquor into a cup.

2. 2

   Beard oysters, sprinkle with pepper and salt, dip in egg yolk mixed with flour.

3. 3

   Brown in clarified butter, mix liquor with butter, thicken, simmer, and serve on toasted bread.

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

Oysters Browned (in their own Gravy). Huitres au Jus. Take a dozen plump and good-sized oysters ; as they are opened, pour their liquor carefully into a cup. Beard the oysters, sprinkle a little pepper and salt over them, and dip each one separately into the yolk of an tgg which has been mixed smoothly with a teaspoonful of flour. Brown them in a saucepan with a little clarified butter ; lift them out, mix their liquor with the butter, and thicken it with half a teaspoonful of flour. Simmer gently for three minutes, stir in the browned oysters, let them get hot ; then serve them on toasted bread on a hot dish. Oyster Butter. Beurre aux Huitres. Pound eighteen oysters in a mortar with a little lemon-juice, a little cayenne pepper, and twice their weight of butter. Rub through a sieve, and OYSTERS A LA MODE. 7 put in a cool place till wanted ; then use the butter hands, and make them into little balls ; dish in a pryamid, and hand brown bread and butter and shred celery with it Oysters in Cases a la Toulouse. Huitres en Caisses a la Toulouse. Steep one pound of new bread in tepid water, wring it in a cloth to extract the moisture, put it into a stewpan with an ounce of butter and a little salt

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