Oysters Fried in Batter

Ingredients

• 3 tablespoonfuls of flour
• a teaspoonful of oil
• 2 eggs
• salt to taste
• cayenne to taste
• 1 dozen oysters

Method

1. 1

   Take three tablespoonfuls of flour, a little salt, and half a teaspoonful of oil; mix very lightly with tepid water.

2. 2

   Whisk the whites of two eggs into a stiff froth and mix with the paste.

3. 3

   Dip each oyster in the batter and fry a light brown.

4. 4

   A little cayenne is a great improvement to the batter.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 8. The excerpt below is the record exactly as published.

salt to taste ; 2 eggs. I Eoast six large potatoes, cut off the top of each one | carefully, turn them into a basin and mash them till| quite smooth, add a little cream, cayenne, salt, and| the yolks of two eggs ; mix well and put them back] into the skins. Bake for twenty minutes, and serve| very hot. J For Four Persons. — 8 slices of bread and butter ; 3 toma-j toes ; pepper and salt to taste ; 1 basket of mustard andl cress, or 1 lettuce. i Cut some slices of bread and butter, season well* with pepper and salt, put a slice of tomato on the' bread and another slice of bread on that. Cut into' oblong shapes, serve on a napkin with mustard and cress or lettuce in the centre. For Four Persons. — 2 ozs. of cbicken. or game; 1 oz. of, Parmesan cheese ; 3 anchovies ; 3 rounds of fried bread ; a tablespoonful of fried bread crumbs ; 2 ozs. of butter; cayenne' to taste. I Take a httle chicken or game, a little ham, some Parmesan cheese, thi’ee anchovies washed and boned, 1 a pat of butter, cayenne pepper and salt ; pound all together and pass through a sieve. Have ready! some fried bread cut in rounds ; spread this mix- Potato Souffle. Tomato Sandwiches. Canapis ^ la Windsor. SAVOURIES AND SWEETS. 19 roe thick on each round, sprinkle fried bread crumbs them, and place in the oven for ten minutes, rrve very hot. Anchovies in Olives. FFor Two Persons. — 3 anchovies; 9 French, olives ; J oz. ■llted butter; cayenne to taste; 3 small squares of tried f-ead. IPass through a sieve some boned anchovies and iix with some melted butter and cayenne pepper, egel some French olives and fill the inside with the )i)Ove mixture. Serve on fried rounds of bread, rree or four olives on each round. If liked, a httle the mixture may be spread on the rounds. - Parmese Rice. IFor Three Persons. — 1 onion ; pint of shelled shrimps :bits of lobster ; , 1 dessertspoonful of dry mustard (Finch’s) ; tieacupful of rice ; 1 tablespoonful of Parmesan cheese ; salt :taste. ]Fry a sliced onion in butter with a few shelled ?.rimps or bits of lobster, stirring in a dessert- (oonful of dry mustard. When hot put in a cup- 11 of very dry well-boiled rice — each grain should !! separate — and a tablespoonful of Parmesan cheese ; iir and cook a few minutes. Serve very hot. Kidney and Cheese Toast. IFor Three Persons. — 2 kidneys ; 1 teaspoonful of chopped rrsley ; 1 eschalot ; 2 ozs. of butter ; 1 teaspoonful of •'orcester sauce ; 1 tablespoonful of fried bread crumbs ; I'.essertspoonful of flour ; 1 tablespoonful of Parmesan cheese ; ipper and salt to taste. Split the kidneys and chop them up fine._ Put );ime chopped parsley and a httle eschalot into a 20 SAVOURIES AND SWEETS. stewpan with some butter ; let all fry together lightly. When done add a little Worcester sauce and flour, and boil for a few minutes to cook the flour ; add pepper and salt to taste. Butter lightly a slice of toast, cover with the mince, and above that put fried bread crumbs and a thick sprinkling of Parmesan cheese. Put into the oven for a few minutes, and serve very hot. ( Oysters fried in Batter. - For Three Persons. — 3 tablespoonfuls of flour ; a tea- spoonful of oil ; 2 eggs ; salt and cayenne to taste ; 1 dozen oysters. Take three tablespoonfuls of flour, a little salt, and half a teaspoonful of oil

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