Woodcocks and Oysters
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Serve on toast and very hot.
Presented as published in 1888. 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
Method
As published
This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 25. The excerpt below is the record exactly as published.
Woodcocks and Oysters. Becasses a la Poulette aux Huitres. Stuff a brace of woodcocks with oysters and roast them, and serve them with a stew of oysters round, prepared by bleaching the oysters in their own Hquor, reducing the Hquor with a liaison of eggs and cream, adding two pats of butter worked with flour, and cooking the oysters in this with pepper and lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.