Dinner
Oysters à la Astor
A historic dinner preparation beginning with oysters, preserved with an exact page-level citation.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 pint oysters
- 2 tablespoons butter
- 1 teaspoon finely chopped shallot
- 1 tablespoon finely cut red pepper
- 2 tablespoons flour
- 1½ teaspoons lemon juice
- 1½ teaspoons vinegar
- 1 teaspoon Worcestershire Sauce
- ½ teaspoon beef extract
- Salt and paprika
Historical transcription
Source method
- 1
Wash and pick over oysters, parboil, drain, and to liquor add enough water to make one cup liquid; then strain 183 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.
Nutrition pending
No invented nutrition numbers.
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