Oysters in Wine

Ingredients

• three dozen oysters
• vin de Grave
• a couple of Sanders
• a piece of butter the size of an egg
• some sprigs of parsley
• some small champignons
• the yolks of two eggs
• one squeeze of lemon

Method

1. 1

   Boil the oysters in vin de Grave, strain, and divide Sanders into pieces.

2. 2

   Put in a saucepan with parsley, more wine, oysters' liquor, champignons, and butter.

3. 3

   Cook for ten minutes.

4. 4

   Remove fish, reduce gravy, thicken with egg yolks, add oysters, and serve with a squeeze of lemon.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.

three dozen oysters and give them one boil in vin de Grave ; strain and divide a couple of Sanders into pieces, which put into a saucepan with D 34 NATIONAL VIANDS some sprigs of parsley. Add some more wine and the oysters' liquor, with some small champignons and a piece of butter the size of an egg. Put the lid on the pan and cook it for ten minutes briskly. When the fish is cooked, take it out ; reduce the gravy, tammy it, and thicken it when cool with the yolks of two eggs ; then add the oysters and serve ; and just give one squeeze of lemon

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