Spanish Oysters

Ingredients

• 2 dozen oysters
• 2 tbsp cream
• 2 tbsp chopped onion
• 1 tsp salt
• 1/3 cup butter
• 1/8 tsp pepper
• bread crumbs
• 1 egg
• 2 quarts spinach
• 1 egg yolk
• garlic

Method

1. 1

   Scald 12 oysters whole in their own liquid.

2. 2

   Chop finely the other 12 oysters, raw.

3. 3

   Cook spinach 3 minutes in boiling water, drain, chop finely, add chopped onions, garlic and cook well, but not brown, add chopped oysters, salt, pepper and cream and cook five minutes.

4. 4

   Add egg and egg yolk.

5. 5

   Put 2 whole oysters in ramekin, fill with the above mixture, sprinkle top with bread crumbs and a little butter, bake until set.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 24. The excerpt below is the record exactly as published.

Spanish Oysters 2 dozen oysters 2 tbsp cream 2 tbsp chopped onion 1 tsp salt 1-3 cup butter l/\ tsp pepper bread crumbs 1 egg 2 quarts spinach 1 egg yolk garlic

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