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Public Domain Recipes
cegoh (Pixabay License).

Oyster Saute

Ingredients

Directions

  1. Let the oysters drain in the colander.
  2. Then season with salt and pepper and roll in the crumbs.
  3. Have the butter very hot in a frying pan, and put in enough of the oysters to cover the bottom of the pan.
  4. Fry crisp and brown, being careful not to burn.
  5. Serve on hot, crisp toast.

Other Information

Author: Person.Lawrence Gray Contributor: Organization.Photoplay Magazine, Person.Carolyn van Wyck

Source: Photoplay's Cook Book (1927-01-01)

Category: Seafood, Main Dish

Measure: avoirdupois

Ingredient: oyster, butter, cracker crumb, salt, pepper

Equipment: measuring spoons, rolling pin, strainer

See Also

Scaloped Oysters

by: Stout State College Home Economics Club • Stout's Favorites (1955-01-01)

Seafood • avoirdupois • oyster, cracker crumb, butter, milk, onion, salt, pepper • measuring cups, measuring spoons, bowl, casserole, oven

Pennsylvania Dutch Chicken And Oyster Pie

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Meat • chicken, butter, salt, pepper, oyster, flour, pastry • measuring cups, measuring spoons, pot, stove, knife

Oyster Stew

by: Evaporated Milk Association • Quantity Recipes for Quality Foods (1939-01-01)

Soup • avoirdupois • evaporated milk, water, onion, celery, parsley, cracker crumb, oyster, butter, salt, paprika • measuring cups, measuring spoons, pot

Baked Lamb Chops

by: Bebe Daniels • Photoplay Magazine, Carolyn van Wyck • Photoplay's Cook Book (1927-01-01)

Meat, Main Dish • avoirdupois • lamb chop, salt, egg, pepper, cracker crumb, butter, bacon • knife, oven, egg beater, baking dish

Oyster Stuffing for Turkey

by: Isabel Harris Metcalf • Just A Few Tried and True Receipts (1916-01-01)

Side • avoirdupois • oyster, bread crumb, thyme, marjoram, salt, pepper, butter, oyster liquor • measuring spoons, measuring cups, knife