Reference > Farmer's Cookbook > FISH > Oysters à la Astor
  Savory Oysters Broiled Oysters  
CONTENTS · BIBLIOGRAPHIC RECORD

Oysters à la Astor

1 pint oysters
11/2 teaspoons lemon juice
2 tablespoons butter
11/2 teaspoons vinegar
1 teaspoon finely chopped shallot
1 teaspoon Worcestershire Sauce
1 tablespoon finely cut red pepper

2 tablespoons flour
1/2 teaspoon beef extract
Salt and paprika

Wash and pick over oysters, parboil, drain, and to liquor add enough water to make one cup liquid; then strain through cheese-cloth. Cook butter, shallot, and pepper three minutes, add flour, and pour on gradually, while stirring constantly, oyster liquor. Add seasonings and oysters. Remove oysters to small pieces of bread sautéd in butter on one side. Pour sauce over oysters and garnish with thin slices of cucumber pickles.


CONTENTS · BIBLIOGRAPHIC RECORD
  Savory Oysters Broiled Oysters  
 
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