Oysters, Maitre d'Hotel
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Serve with or without toast.
Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 35. The excerpt below is the record exactly as published.
Oysters, Maitre d'Hotel. Dry dozen oysters in a napkin; put tablespoon butter in the chafing-dish, and when very hot place the oysters in single layers; when brown on one side turn them upon the other, and brown also; season with pepper and salt. Put out the lights, squeeze the juice of half a lemon over the oysters, strew over them very little chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.