Savory Oysters

Ingredients

• two tablespoonfuls of white sauce
• one teaspoonful of grated Parmesan cheese
• one tablespoonful of cream
• seasoning to taste
• half a dozen deep oyster shells
• a little breadcrumbs
• a small piece of butter

Method

1. 1

   Put a little of the above mixture at the bottom; then put the raw bearded oyster in the middle.

2. 2

   Add a little more of the sauce on the top, with a little breadcrumbs, and a small piece of butter.

3. 3

   Place your bag on the grid.

4. 4

   Put your oysters carefully inside.

5. 5

   Seal up, and allow eight minutes in a very hot oven (350° Fahr.).

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 216. The excerpt below is the record exactly as published.

Savory Oysters. Take two tablespoonfuls 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 bottom; 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.