Oysters in Pastry (Huitres en Patisserie) a la Ravigote
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a fish dish for dinner or luncheon.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 179. The excerpt below is the record exactly as published.
sters in Pastry ( Huitres en Patisserie ) a la Ravigote Two oysters for each person, with half an oyster shell and some ravigote sauce. Select large flat oyster shells; wash well, clean from sand and dirt; fill with beans and form a cover of puff paste
Cook this with the app: pantry check, scaling, and the assistant.