Oysters with Parmesan Cheese
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 53. The excerpt below is the record exactly as published.
Oysters with Parmesan Cheese. Drain the oysters as free as possible from liquor ; spread a dish thickly with butter, lay the oysters on it, strew finely-minced parsley over them, season with pepper, pour one-half glass of champagne over and cover thickly with grated Par- mesan cheese
Cook this with the app: pantry check, scaling, and the assistant.