Oysters, Waldorf Style

Ingredients

• 3 ounces of butter
• 3 dozen oysters
• i gill of well-picked oyster crabs
• i dozen fresh mushrooms
• i stalk of braised celery
• 4 ounces of sweet butter
• season to taste with salt
• cayenne

Method

1. 1

   Heat butter in a saucepan, add oysters, oyster crabs, and mushrooms; cook for a while.

2. 2

   Add braised celery, heat well, season with salt and cayenne, and finish with sweet butter.

3. 3

   Serve in a chafing dish.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 9. The excerpt below is the record exactly as published.

Oysters, Waldorf Style. Heat 3 ounces of butter in a saucepan and add 3 dozen oysters, i gill of well-picked oyster crabs and i dozen fresh mushrooms cut in squares; cook for a 25 while and then add i stalk of braised celery cut in 5(|uares; heat well, season to taste with sail and cay- enne, and finish with 4 ounces of sweet butter. Serve in chafing dish. [This receipt #as kindly fiirirnished to me by Mr. Rene Anjard, chef of the Waldorf-Astoria.) HurritEs a la Parmbntier — Oysters, Parmentier Style. Bake in the oven 12 medium-sized potatoes^ When cooked^ cut the potatoes on the flat side (so as to make a cover), and remove the inter- ior. With one-third part of the potato removed, prepare a rich puree. Cook 5 dozen oysters in their own juice, take off the scum and drain, add as much cream sauce as is neces- sary, bind with 4 tgg yolks, 2 ounces of butter and a good dash of sherry, and season to taste with salt

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