Oysters Stewed with Champagne

Name: Oysters Stewed with Champagne
Ingredients: a quarter of a pound of butter; a quart of oysters; a pint of Champagne; pepper; sait; grated bread which has been toasted; some cut parsley

From La cuisine creole, 1885

Can be done in a pan or oven.

Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 13. The excerpt below is the record exactly as published.

OYSTBES STEWED WITH CHAMPAGNE. Put înto a silver chafing dish, a quarter of a pound of butter; lay in a quart of oysters; strew over them grated bread whîch bas been toasted, beaten and sifted^ some eut parsley and a lîttle pepper and sait ; eover th*" top witb bits of butter eut thîn; pour on a pint of Champagne

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