Oyster Recipes from an Antique Cookbook
...you can enjoy these oyster recipes...even if you don't find a pearl.
Yes, sometimes oysters bear pearls, but they always produce oyster meat. So.....even if those oysters didn't have pearls...enjoy!
A friend was eating oysters in Alaska and low and behold....a pearl was in her mouth. Her friends laughed and said it would disintegrate....but no...even years later she has a lovely pearl.
I also once found a small seed pearl in an oyster I was eating...what fun...finding pearls!
So...here we go...oyster recipes...
Put 2 tablespoons of butter into a saute pan; when it is hot add as many drained oysters as will make 2 cups.
Add a little salt and pepper and a tablespoon of lemon juice.
Shake them into the pan until the gills are curled, then add a tablespoon of parsley chopped fine.
Serve on slices of toasted bread on a hot platter.
Fried Oysters with Cold Slaw
Lay the oysters on a cloth to dry.
Roll in cracker dust, then in egg diluted with a little milk, season with pepper and salt, again cover with cracker dust.
Lay in a frying basket and fry in smoking hot fat long enough to give them a light-brown color.
Oysters toughen if cooked too long.
Prepare only 4 at a time; more lower the temperature of the fat too much, and if they are rolled before the moment of frying, they moisten the cracker dust.
Place them on a paper in the oven until they are done.
Fold a napkin and place it in the center of a platter.
Pile the oysters on the napkin, and make a wreath around them of cold slaw.
More oyster recipes...
Oysters a la Newburg
25 large oysters
1 1/2 Tbsp butter
1 Tbsp lemon juice
Pepper and salt
1/2 cup mushrooms
4 egg yolks
1 cup cream
Place the oysters in a saucepan with the butter, lemon juice, pepper, and salt.
Cook until the oysters are plump, then add the mushrooms cut in quarters.
Beat the yolks of the egg into the cream, turn it into the oyster mixture, let it get hot and a little thickened, without boiling.
Turn it into a hot dish, and garnish with croutons.
Oysters a la George Trimble Davidson
Melt butter the size of 2 eggs, then pour in a quart oysters and the strained liquor, flavor with salt and pepper, a teaspoonful paprika, and a dash Tabasco sauce.
Cut up celery, put in 2 tablespoons, and squeeze in the juice of 1/2 lemon.
Cook four minutes, and serve on hot toast.
A pint of rich cream added to the broth of the oysters makes the dish richer.
Go to Pearl Clamming page after Oyster Recipes.