Roasted Oysters on Toast

Ingredients

• Eighteen large oysters
• one teaspoonful of flour
• one tablespoonful of butter
• salt
• pepper
• three slices of toast

Method

1. 1

   Butter toast and place on a hot dish.

2. 2

   In a saucepan, melt butter, add flour and stir until smooth.

3. 3

   Add cream and boil.

4. 4

   Place oysters in a hot oven for three minutes, then add to cream.

5. 5

   Season and pour over toast.

6. 6

   Garnish with lemon slices and serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 49. The excerpt below is the record exactly as published.

Roasted Oysters on Toast. Eighteen large oysters, or thirty small ones, one teaspoon- ful of flour, one table -spoonful of butter, salt, pepper, three slices of toast. Have the toast buttered and on a hot dish. Put the butter in a small sauce-pan, and when hot, add the dry flour. Stir until smooth, but not brown ; then add the FISH. 119 cream, and let it boil up once. Put the oysters (in their own liquor) into a hot oven, for three minutes \ then add them to the cream. Season, and pour over the toast. Gar- nish the dish with thin slices of lemon, and serve very hot. It is nice for lunch or tea. Oysters Panned in their Own Liquor. Eighteen large, or thirty small, oysters, one table-spoonful of butter

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