Pan oysters

Yield: 1 batch

Measure Ingredient

RECIPE

Cut some stale bread in thin slices, taking off all the crust and cut them to fit the bottom of ramekins. Toast and butter the bread and place them in the ramekins and moisten with three or four teaspoons of oyster liquor; place on the toast a layer of oysters, sprinkle with pepper, and put a small piece of butter on top of each pan; place all the pans in a baking-pan and place in the oven, covering tightly. They will cook in seven or eight minutes if the oven is hot; or, cook till the beards are ruffled; remove the cover, sprinkle lightly with salt, replace, and cook one minute longer.

Serve in the ramekins. They are delicious.

From The White House Cookbook, 1929 ed. MMed by Dave Sacerdote Submitted By DAVE SACERDOTE On 12-29-95

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