Oysters ŕ la Poulette.

ut thirty-six freshly opened oysters in a saucepan with a little of their own juice, one ounce of butter, half a pinch of salt, and the same of pepper; parboil for three minutes, adding half a pint of Hollandaise sauce (No. 130), stew well together for two minutes again, but do not let boil, and add one teaspoonful of chopped parsley and the juice of half a lemon. Stir slightly, and serve.

To All Seafood Lovers:   Get Published!

Do you love to cook? Do you love to eat? Show the world your unique seafood recipe.

Publish your web page with your signature file to promote yourself or your business!

Send it to us and we will publish your personal or family seafood recipe online.