Oysters a la Astor

1 pint oysters

11/2 teaspoons lemon juice

2 tablespoons butter

11/2 teaspoons vinegar 1 teaspoon finely chopped shallot

1 teaspoon



1 tablespoon finely cut red pepper

2 tablespoons flour

1/2 teaspoon beef extract Salt and paprika

Wash and pick over oysters, parboil, drain, and to liquor add enough water to make one cup liquid; then strain 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 sauted in butter on one side. Pour sauce over oysters and garnish with thin slices of cucumber pickles.

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