Dinner
Oysters à la Astor
A historic dinner preparation beginning with oysters, preserved with an exact page-level citation.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 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
Make it happen
Directions
- 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.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.