Reference > Farmer's Cookbook > RECIPES FOR THE CHAFING-DISH > Oysters à la Thorndike
  Oysters à la D’Uxelles Jack’s Oyster Ragout  

Oysters à la Thorndike

1 pint oysters
Few grains cayenne
2 tablespoons butter
Slight grating nutmeg
1/2 teaspoon salt
1/4 cup thin cream
Yolks 2 eggs

Clean and drain oysters. Melt butter, add oysters, and cook until oysters are plump. Then add seasonings, cream, and egg yolks slightly beaten. Cook until sauce is slightly thickened, stirring constantly. Serve on zephyrettes or pieces of toasted bread.

  Oysters à la D’Uxelles Jack’s Oyster Ragout  

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2015 · [Top 150] · Subjects · Titles · Authors · World Lit.