Scolloped Eggs and Oysters

Ingredients

• Melt some fresh butter
• season with salt
• pepper
• a pinch of grated nutmeg
• chopped parsley
• chives
• cook four dozen oysters
• add five or six sliced hard-boiled eggs
• sprinkle with grated bread-crust

Method

1. 1

   Melt some fresh butter, season with salt, pepper, a pinch of grated nutmeg, chopped parsley, chives, and morels; cook four dozen oysters in this sauce, and, when nearly done, add five or six sliced hard-boiled eggs, simmer over a slow fire for a quarter of an hour; pour into scollop shells, sprinkle with grated bread-crust, and brown in the oven.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 54. The excerpt below is the record exactly as published.

Scolloped eggs and oysters. Tourte à la frangipane. Frangipane tart, . Fillets of skate. Boil two fine fillets of skate in salt and water, drain and place on a dish. Blanch and pound the liver of the skate, stir it into butter sauce (see 22nd of January), flavour with a tea- spoonful of tarragon vinegar and a pinch of grated nutmesg, and pour over the fillets. Scolloped eggs and oysters. Melt some fresh butter, season with salt, pepper, a pinch of grated nutmeg, chopped parsley, chives, and morels; cook four dozen oysters in this sauce, and, when nearly done, add five or six sliced hard-boiled eggs, simmer over a slow fire for a quarter of an hour; pour into scollop shells, sprinkle with grated bread-crust

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