Panned Oysters
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
No ratings yet
A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886).
Project Gutenberg eBook #44915.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients
2
2 ingredients
-
1/4 pound of butter
-
50 large oysters
Method
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Take 50 large oysters;
- rinse clean and let drain;
- put in stewpan with 1/4 pound of butter, salt, red and black pepper to season.
- Put pan over fire, stirring while cooking.
- When oysters begin to shrink, take off of fire and serve at once in a covered dish well heated.
Cookware for this recipe
-
Wooden spoon
-
Colander