Ingredients Jump to Instructions ↓

  1. 1 dozen medium-sized oysters

  2. 1 cup mushrooms cut in rather small pieces

  3. 2 tablespoons butter A little salt, pepper, and a dash of nutmeg Half a glassful port wine or madeira

Instructions Jump to Ingredients ↑

  1. Instructions Saute the mushrooms in the butter. Boil and skim the liquor from the oysters, put in the oysters with the salt, pepper, and nutmeg, and cook until they are nearly done. Add the sauted mushrooms and cook for a few minutes longer, then add the wine; let all get thoroughly hot, and serve at once. The wine may be omitted and a tablespoon of lemon juice added. For a variety these may be served in cups of rolls or pastry. Take rolls that are baked in round or long oval shape, cut off the bottom crust, scoop out the inside, brush the sides with butter, and crisp them in the oven. Fill these with the oysters and mushrooms. Serve on a hot platter with the sauce poured over them. Two tablespoons of hot cream may be added to the sauce, instead of wine. Or make shells of good pastry, baked in little patty-pans. These may be made the day beforehand and put in the oven for a few minutes to get hot, while the oysters are being prepared. A good lunch dish.


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