Your Recent Contributions
- Have a new recipe to share? Add it to Foodista! And did you know that you can edit most of the content on Foodista? If you're feeling generous, edit a few (or several!) stub articles and share your cooking knowledge with the world!
Your Favorites
- You haven't saved anything for later! Just click the heart icon
on any recipe, food, technique, tool, profile or question to add it to your favor.
Know about these?
Help Us Edit:
- Pork Roast
- How To Know When An Avocado Is Ripe
- Fiori
- Julieta Apples
- Bundt Cake Keeper
- Stand Mixer Blender Attachment
- Ras El Hanout
- James Grieve Apple
- Moscato D'asti
- Coney Grouper
Recent Questions
- 'what Ice Lolly Is Best For You?'
- Why Is Red, Yellow and Orange Bell Peppers Are More Expensive Than Green Bell Pepper?
- How Many Grams For 2pkt Yeast
- Can Canned Coconut Milk Be Frozen?
- How Do You Make Home Made Ice Cream
- Is It Better To Soak Eggplant In Milk Or Salt It?
- What Are Some Good Ways To Use Macadamia Nut Oil?
- Sifting Flour For Cake
- How Long Do You Cook Jennie O Sundried Tomato Turkey Breast?
- What Is The Secret To Roasting Vegetables?
Toolbox
Edit this recipe
View edit history
View all photos
Upload a photo
Embed a widget
Print this recipe
Email this recipe
Post this on Facebook
Tweet this recipe
Stumble this recipeRelated Recipes
- Oyster Stew
- Oysters With Parmesan
- Oyster Stuffing
- Scalloped Oysters
- Oysters In Brown Sauce
- French Oyster Soup
- Oyster Gumbo
- Lamb and Oyster Casserole
- Oyster Pan Roast
- Devilled Oysters
- Oyster Bisque
- Oysters Philadelphia
- Oyster Stuffing Or Dressing
- Oven Oysters
- Oysters and Macaroni
- Oysters Rockefeller
- Oyster and Spinach Soup
- Russian Patties
- English Meat Pie
- Mushroom and Parmesan Cheese Risotto
Recipe: Oysters à La Astor edit
Photos
Upload a photoCreated by: Anonymous
edit Ingredients
1 |
pint oysters |
½ |
teaspoon lemon juice |
2 |
tablespoons butter |
½ |
teaspoon vinegar |
1 |
teaspoon finely chopped shallot |
1 |
teaspoon Worcestershire Sauce |
1 |
tablespoon finely cut red pepper |
2 |
tablespoons flour |
½ |
teaspoon beef extract |
|
edit Preparation
Step 1 |
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 sautéd in butter on one side. Pour sauce over oysters and garnish with thin slices of cucumber pickles. |
edit Tools
edit About Oysters à La Astor
Know about Oysters à La Astor? Help us by writing about it!
Leave a Comment