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A concise cooking pamphlet offering fifteen oyster recipes, each presented with precise ingredient amounts and step-by-step techniques for methods such as curried, sautéed, boiled, Newburg-style, keebobbed, pan-baked tarts, creamed preparations, and bisque. Practical advice on draining, handling, seasoning, and timing recurs throughout, with brief directions for stovetop, broiling, and oven cooking and occasional serving suggestions. The collection emphasizes simple sauces and clear procedures, functioning as a compact, instructional reference for preparing oysters in a variety of presentations.
Drain fifty oysters; pour over them a pitcher of cold water. Have ready a granite pan, smoking hot; throw in the oysters; add two ounces of butter, a teaspoonful of salt and a quarter of a teaspoonful of pepper. Stir carefully with a wooden spoon until the oysters are smoking hot. Have ready the yolks of two eggs beaten with six tablespoonfuls of cream; add quickly−−do not boil; then add a tablespoonful of sherry and serve on nicely browned toast.