Croûtes aux huîtres

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Prepare the oysters as described for oyster sauce (page 60), using as little sauce with them as possible.
  2. Spread thick oyster sauce over toasts.
  3. Dust the surface of the oyster sauce with finely sifted crumbs.
  4. Brown the crumbs with a salamander.
  5. Arrange the prepared oysters on the toast without oozing over upon the dish.
Original Text
Croûtes aux huîtres:—These can be best described as toasts over which thick oyster sauce is spread, the surface of this dusted over with finely sifted crumbs, and that browned with a salamander. The oysters should be prepared as described for oyster sauce (page 60), using, however, as little sauce with them as possible, for they must lie on the toast without oozing over upon the dish.
Notes
—