Oysters, Stuffed

Ingredients

• one quart of nice, fat oysters
• one table-spoonful of butter
• 1/2 lb. of fresh mushrooms
• one levelled table-spoonful of finely chopped shallots or white onions
• one levelled table-spoonful of parsley
• one teaspoonful of sifted flour
• half a gill of broth
• a quarter of a teaspoonful of beef extract

Method

1. 1

   Drain oysters and plunge in boiling water.

2. 2

   Prepare fine herbs with mushrooms, shallots, and butter.

3. 3

   Add flour and broth, cook until thick.

4. 4

   Stuff oysters and close gently.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 168. The excerpt below is the record exactly as published.

Oysters, Stuffed. — Drain the liquid from one quart of nice, fat oysters ; plunge them one minute in boiling water, and drain well over a clean napkin. Remove the tendons, which are indigestible, trim the oysters neatly, and cool them thoroughly. Sprinkle over one salt-spoonful of pepper, then prepare fine herbs as follows ; Peel, wash, and drain in a napkin % lb. of fresh mushrooms ; chop them, put in a small saucepan one levelled table-spoonful of finely chopped shallots or white onions, and one table-spoonful of butter. Cook three minutes, stirring all the time ; it must not get brown. Add the mushrooms and one levelled table- spoonful of parsley, chopped ; cook three minutes more. Sprinkle over one teaspoonful of sifted flour; cook two minutes more; add half a gill of broth, or a quarter of a teaspoonful of beef extract

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