Savory Oysters
From Paper-bag cookery, 1911
Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 23. The excerpt below is the record exactly as published.
Savory Oysters. — Take two tablespoon- fuls of white sauce, one teaspoonful of grated Parmesan cheese, one tablespoonful of cream, the liquor from the oysters and seasoning to taste. Take half a dozen deep oyster shells. Put a little of the above mixture at the bot- tom; then put the raw bearded oyster in the middle. Add a little more of the sauce on the top, with a little breadcrumbs and a small piece of butter
Cook this with the app: pantry check, scaling, and the assistant.