Oysters de Strand

Ingredients

• one dozen oysters
• one teaspoon of butter
• one and one-half teaspoon lemon juice
• salt
• pepper
• yolks of three eggs
• about one half cup of cream

Method

1. 1

   Cook oysters with butter, lemon juice, salt, and pepper until plump.

2. 2

   Add chopped mushrooms and yolks mixed with cream, heat briefly, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 115. The excerpt below is the record exactly as published.

one teaspoon of butter until the edges begin to curl; then remove to a hot dish. Make a sauce by adding to the oyster liquor the juice from one-half pint of mushrooms, and enough milk to make a pint. Thicken this with one tablespoon of flour blended with one tablespoon of butter and cook two minutes. Add one-half cup of chopped mushrooms, one teaspoon of onion juice, one-half teaspoon of lemon juice and a little salt. Beat the yolks of two eggs and stir in. Then add the oysters. Let the mixture come to a boil and serve at once. 226 The Toronto Cook Book Poached Oysters Butter a deep dish, pour into it some oysters with their own liquor; season with salt, pepper, tomato catsup and tobasco sauce ; scatter over a few bits of butter, and then set the dish into a hot oven. Serve as soon as the oysters are poached, that is as soon as they are firm in the touch. Baked Oysters Select large oyster sand wash their shells thoroughly Place the oysters in a baking pan in a very hot oven, bake until the shells open, remove the upper shells, add a little butter, salt and pepper to each oyster, and serve in the under shells. Oysters It should always be remembered that oysters are only used in the months that contain the letter "r". Oyster Soup Two quarts fresh oysters, one gallon milk, half a pound butter, one pound rolled soda biscuits, pepper and salt. Drain the liquor from the oysters, put the milk and butter into a vessel and heat gradually. When warm stir in the liquor; do this very gradually to prevent the milk curdling; then the rolled biscuits. Let it come to a boil, then add the oysters. In four or five min- utes, or when the edges of the oysters become curled, season and serve. Oyster Stew Take one pint of oysters and one pint of milk, one table- spoon of butter, salt and pepper to taste; put the milk on in a double-boiler; place oysters in a colander and throw over them one cup of water; after draining a few minutes take oysters and lay on plate; strain the oyster liquor which has drained from the oysters; put on to boil, removing the scum and when clear put in oysters, let them simmer, but not boil, until they begin to grow plump, and the edges to curl or separate. Strain the liquor into the milk; then put the oysters into the milk and serve. Oyster Fritters Drain oysters thoroughly. Chop fine, season with salt and pepper; make a batter of eggs, milk and flour, stir the chopped oysters into this and fry in hot lard. Oysters 227 Fried Oysters Wash the oysters, drain, sprinkle with pepper and salt, and let stand for a while. Roll first in crumbs, then dip in egg batter mixed with one tablespoon of milk; roll in crumbs again and fry in smoking hot lard. Lay on brown paper, as this takes grease from the oysters; serve with cold slaw or sliced pickles. Broiled Oysters Pick over and drain large oysters; dip in melted butter and fine cracker crumbs; season with salt and pepper. Butter gridiron (one used for broiling steak, commonly called a broiler) ; put oysters on closely and broil till the juice flows. Batter for Oysters Yolks of two eggs, well beaten; add half a cup of milk and a little salt, one cup of flour, or enough to make it almost a drop batter. When ready to use, add the whites of the eggs, beaten very sitff. If for clams, add lemon juice or vinegar to taste. This batter will keep for a week. Oysters de Strand Put one dozen oysters into a saucepan, one teaspoon of but- ter, one and one-half teaspoon lemon juice, salt and pepper to taste. Cook slowly until plump, then add five chopped mush- rooms. Beat the yolks of three eggs

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