Panned Oysters with Maitre d'Hotel Butter
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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 Kirmess cook book (1907), page 201. The excerpt below is the record exactly as published.
PANNED OYSTERS Wmi MAITRE D'HOTEL BUTTER. Cook as before. Have ready two tablespoonfuls of butter beaten to a cream; add a few grains of salt and paprika, one tablespoonful of chopped parsley, and, by degrees, the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.