gluten-freenut-free
Stewed Oysters à la Baltimore
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
Presented as published in 1902. 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
- three dozen oysters
- one ounce of good butter
- one wine-glass of good Madeira wine
- one gill of Espagnole sauce
- one-half a glass of demiglazed sauce
- the juice of one lemon
- one teaspoonful of butter
- one teaspoonful of finely chopped parsley
Method
Open the oysters and place them in a saucepan without their liquor.
Add butter, cover, and cook for two minutes.
Add Madeira wine and cayenne pepper, cook a little longer, then add Espagnole sauce and demiglazed sauce.
Stir until boiling.
Just before serving, add lemon juice, butter, and parsley.
Serve immediately in a tureen.
Nutrition per serving
204Calories
19 gProtein
11 gCarbs
13 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 50. The excerpt below is the record exactly as published.
Stewed Oyaters à la Baltimore Open neatly three dozen oysters. Place them in a sauce- pan withaut their liquor and add one ounce of good batter. 80UP8 87 Cover the pan and place it over the fire. Cook for two min- utes. Then add one wine-glass of good Madeira wine and a very little cajenne pepper. Cook together a little longer and then add one gill of Espagnole sauce and one-half a glass of demiglazed sance. Stir thoroughly nntil it comes to a boil. Just before serving add the juice of one lemon, one teaspoonful of bntter, one teaspoonful of finely chopped parsely
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