Roast Oysters a la Hollandaise

Ingredients

• a cup of water
• a teaspoon of melted butter
• sprinkle with pepper
• salt
• garnish with lemon
• garnish with parsley

Method

1. 1

   Wash oyster shells and place in a roasting pan with water.

2. 2

   Cover tightly and roast for 8-10 minutes until they begin to open.

3. 3

   Remove one half of the shell, place two oysters on each shell, add melted butter, sprinkle with pepper and salt, and garnish with lemon and parsley.

4. 4

   Serve with hollandaise sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 184. The excerpt below is the record exactly as published.

salt, and some lemon juice. When done, leave in the liquid until cold. Take two pounds of mushrooms; peel and cook in one cup water with four tablespoons sherry, pepper, and salt. When cold, chop the mushrooms, also the oysters. Put oysters in one saucepan and mushrooms in another with a little piece of butter; flavor the mushrooms with sherry and the oysters with more lemon juice; put a tablespoon chopped parsley to the oysters. Make round pieces of toast — one piece to each person. Butter the toast; put a strip of oyster across toast in the centre, then a strip of mush¬ room on both sides, and then the oysters at each end. Arrange the toast nicely on a platter with supreme sauce and fried parsley around. See that the dish is very hot when going to the table. Serve for luncheon or supper. Fried Oysters ( Huitres f rites) a la Poulette fake very large oysters; dip in flour, then in batter, and fry in very hot fat; sprinkle with pepper, salt, and a squeeze of lemon juice; garnish with fried parsley and lemons. Serve with the AMERICAN COOK BOOK poulette sauce — made from the liquid of the oysters — as a luncheon or dinner fish dish. Batter. One egg, four tablespoons water, four tablespoons milk, four heaping tablespoons flour, pepper, and salt. Mix all together. Roast Oysters ( Huitres roties) a la Hollandaise Wash the oyster shells well free from sand and dirt; put in a roasting pan with a cup of water; cover it with another pan tightly; put in oven from eight to ten minutes; when they begin to open, quickly open the shells. Put two oysters on each shell, removing one half; put on the platter with a teaspoon of melted butter (flavored with lemon juice) on each; sprinkle with pepper and salt; garnish with lemon and parsley. Serve with hollandaise sauce. Serve for luncheon or supper. Oysters ( Huitres ) a la Newbourg Select a dozen nice fat oysters; put in their own liquid, free from sand or shells, on the stove to come to a boil; take one cup cream, yolks of four eggs, four tablespoons sherry, cayenne pepper, and salt. Pour this on top of the oysters; shake pan until it commences to thicken, then arrange on a platter with half moons of pastry around. Garnish with parsley

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