Reference > Farmer's Cookbook > FISH > Oysters à la Ballard
  Roasted Oysters Panned Oysters  
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Oysters à la Ballard

Arrange oysters on the half shell in a dripping-pan, and bake in a hot oven until edges curl. Allow six to each serve, pouring over the following sauce:

Mix three-fourths tablespoon melted butter, three-fourths teaspoon each lemon juice and Sauterne, few drops Tabasco, one-fourth teaspoon finely chopped parsley, and salt and paprika to taste. Before putting ingredients in bowl, rub inside of bowl with a clove of garlic.


CONTENTS · BIBLIOGRAPHIC RECORD
  Roasted Oysters Panned Oysters  
 
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