Oysters, Victor Hugo

Ingredients

• two dozen oysters on the half shell
• one cupful of fresh-grated horse radish
• one-half cup of fresh bread crumbs
• one spoonful of grated cheese
• one spoonful of butter
• one-half lemon to each person

Method

1. 1

   Season oysters with salt and pepper.

2. 2

   Mix horseradish, parsley, bread crumbs, cheese, and butter.

3. 3

   Spread over oysters, bake, and serve in shells with lemon.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 210. The excerpt below is the record exactly as published.

Oysters, Victor Hugo Small tenderloin steak, Cercle Militaire Peas in cream Pont Neuf potatoes Chiffonnade salad Philadelphia vanilla ice cream Assorted cakes Demi tasse Eggs Belley. Slice some smoked beef very fine, parboil, and add to plain scrambled eggs, with a little chopped chives. Chicken broth, San Remo. Make two quarts of plain chicken broth, add to it one-half cup of sliced soft-boiled carrots, and one cup of boiled rice. Serve grated cheese separate. Oysters, Victor Hugo. Season two dozen oysters on the half shell with salt and pepper. Put in a bowl one cupful of fresh-grated horse radish, a little chopped parsley, one-half cup of fresh bread crumbs, one spoonful of grated cheese, and one spoonful of butter. Mix well, and spread over the oysters. Put in oven to bake, and when done serve in the same shells. Serve one-half lemon to each person

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