Stewed Oysters a la Livournaise

Ingredients

• two quarts of oysters
• a half teaspoon of salt
• the juice of a half lemon

Method

1. 1

   Put oysters in their liquid with lemon juice and salt, bring to a boil, then let cool in the liquid.

2. 2

   Drain and prepare Livournaise sauce.

3. 3

   Combine oysters with the sauce and serve on a platter garnished with parsley and pastry half-moons.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 84. The excerpt below is the record exactly as published.

Stewed Oysters a la Livournaise Huitres en ragout a la Livournaise Put two quarts of oysters on the stove in their own liquid with the juice of a half lemon and a half teaspoon of salt

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