Oysters with Tomatoes

Ingredients

• some nice ripe tomatoes
• seasoning them with pepper
• salt
• finely minced chives
• parsley
• some oysters
• some freshly made white crumbs
• some morsels of butter

Method

1. 1

   Remove the seeds and core from the tomatoes, season with pepper, salt, chives, and parsley.

2. 2

   Beard the oysters, saving the liquor.

3. 3

   Fill the tomatoes with layers of breadcrumbs and oysters, moistening with oyster liquor, finishing with crumbs.

4. 4

   Place butter on top and bake for about ten minutes in a moderate oven, covered with buttered paper.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 33. The excerpt below is the record exactly as published.

Oysters with Tomatoes. — Hemove the seeds and core from some nice ripe tomatoes, seasoning them with pepper, salt, finely minced chives, and parsley. Beard some oysters, saving the liquor ; season some freshly made white crumbs with coralline pe^jper, salt, and a little minced parsley. Now fill up the tomatoes with alternate layers of bread-cnimbs and oysters, moistening each with the oyster liquor, pile it all, up, finishing with the crumbs, place some morsels of butter

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