Oyster Loaves

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Cut a little piece off the top part of the rolls.
  2. Take the crumb entirely out of the rolls.
  3. Fry the cases and tops in boiling lard until they are crisp and of a light colour.
  4. Drain them dry.
  5. Keep them warm.
  6. Just before they are to be served up, put oysters into them, done in the same manner as for scollops, with the top of the rolls over.
Original Text
Oyster Loaves. Take small french rasped rolls, and cut a little piece off the top part; then take the crumb entirely out, and afterwards fry the case and tops in boiling lard only till they are crisp and of a light colour. Drain them dry, keep them warm, and just before they are to be served up put oysters into them, done in the same manner as for scollops, with the top of the rolls over.
Notes
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