Oysters de Strand

Ingredients

• one dozen oysters
• one teaspoon of butter
• one and one-half teaspoon lemon juice
• salt to taste
• pepper to taste
• yolks of three eggs
• a little cream (about one half cup)

Method

1. 1

   Put oysters into a saucepan with butter, lemon juice, salt, and pepper.

2. 2

   Cook slowly until plump, then add chopped mushrooms.

3. 3

   Beat egg yolks into cream, add to oysters, and heat for one minute.

4. 4

   Serve very 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 116. The excerpt below is the record exactly as published.

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 into a little cream (about one half cup), add to the oysters; only heat one minute. Serve very hot. Oysters N.Y. Style Drain twenty-five oysters, put into a saucepan and bring to a boil. When cool, drain again, then add two dessertspoons of butter, put on and let boil, then add rolled bread-crumbs to thicken. Put this into a patty shell, then lay on each two oysters, dust a little cayenne and salt to taste

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