Reference > Farmer's Cookbook > FISH > Fancy Roast
  Panned Oysters Oyster Fricassee  
CONTENTS · BIBLIOGRAPHIC RECORD

Fancy Roast

Clean one pint oysters and drain from their liquor. Put in a stewpan and cook until oysters are plump and edges begin to curl. Shake pan to prevent oysters from adhering to pan, or stir with a fork. Season with salt, pepper, and two tablespoons butter, and pour over four small slices of toast. Garnish with toast points and parsley.


CONTENTS · BIBLIOGRAPHIC RECORD
  Panned Oysters Oyster Fricassee  
 
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