Farci aux huitres

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No.6. Sweets "part 1"
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Remove the shank.
  2. Raise the thick part from the bone and insert a rich oyster forcemeat.
  3. Roast as before.
  4. Serve with Madeira sauce, well flavoured with lemon juice, or a good brown oyster sauce may be used.
Original Text · last edited 4 days ago
farci aux huitres.—Remove the shank, raise the thick part from the bone and insert a rich oyster forcemeat, then roast as before and serve with Madeira sauce, well flavoured with lemon juice, or a good brown oyster sauce may be used.
Notes