Oysters

Ingredients

• One pint of solid oysters
• four tablespoonfuls of butter
• one tablespoonful of lemon juice
• one scant teaspoonful of salt
• a few grains of cayenne
• beaten yolks of two eggs

Method

1. 1

   Put the oysters into the blazer.

2. 2

   When they look plump and the edges curl, place the blazer into the hot-water pan and add the seasonings.

3. 3

   Mix a few spoonfuls of the liquor from the pan with the yolks, then pour into the chafing dish.

4. 4

   Stir constantly until the liquor thickens, then serve on thin slices of buttered toast or thin crackers.

As published

This recipe was extracted from Kirmess cook book (1907), page 201. The excerpt below is the record exactly as published.

oysters; and when hot serve on buttered toast or fried bread. FRICASSEE OF OYSTERS. One quart of oysters, four tablespoonfuls of butter, yolks of two eggs, one-half a teaspoonful of chopped parsley, one tablespoonful of flour, pepper, salt, 472 KIRMESS COOK BOOK. cayenne. Method. — Brown the butter and add to it the parsley^ seasonings and flonr; let heat^ then add the well-drained oysters, and, when the edges begin to curl, add the well-beaten yolks. Serve on wanned plates, with fried bread and parsley. OTSTSR SAUTB. Wash and drain the oysters, season with salt and pepper, roll in fine crumbs, dip in beaten egg, then roll in crumbs again. Put a little olive oil or clarified but- ter in the blazer; when it is heated, put in the oysters, brown them on one side, turn, and brown on the other side. PANNED OYSTERS. With a fork pressed into a butter ball, rub over the bottom of the hot blazer. Then cover the surface with small rounds of toast, and put one or two un- cooked oysters on each round; cover, and cook until plump, dust with salt and pepper, and put a bit of butter on each oyster. Serve, when the butter has melted, with slices of lemon. PANNED OYSTERS Wmi MAITRE D'HOTEL BUTTER. Cook as before. Have ready two tablespoonfuls of butter beaten to a cream; add a few grains of salt and paprika, one tablespoonful of chopped parsley, and, by degrees, the juice of half a lemon. Spread up- on the oysters before serving. OYSTER CROMKSKIES. Scald the oysters in their own liquor over a quick fire. When plump wrap each oyster in a slice of bacon, and fasten with a small skewer (wooden toothpick). Saut6 in the blazer, heated very hot. Serve on thizi CHAFING DISH DAINTIES. 473 rounds of toast. These cromeskies are most easily cooked in a double broiler, resting on a dripping-pan, in a hot oven. OTSTEBS^ One pint of solid oysters, four tablespoonfuls of butter, one tablespoonf ul of lemon juice, one scant tea- spoonful of salt, a few grains of cayenne, beaten yolks of two eggs

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