Oysters à la Thorndike
A dish where butter and few grains cayenne do the work.
contains dairycontains eggs
Ingredients
US
Metric
- 470 ml oysters
- 30 ml butter
- 2 ml salt
- Few grains cayenne
- Slight grating nutmeg
- 60 ml thin cream
- Yolks 2 eggs
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- ¼ cup thin cream → lactose-free cream or coconut cream
Steps
- Clean and drain oysters. Melt butter, add oysters, and cook until oysters are plump. Then add seasonings, cream, and egg yolks slightly beaten. Cook until sauce is slightly thickened, stirring constantly. Serve on zephyrettes or pieces of toasted bread.
Nutrition (estimated, per serving)
| Calories | 320 |
|---|---|
| Protein | 2.0 g |
| Fat | 34.5 g |
| Carbs | 2.2 g |
| Fiber | 0.0 g |
| Sodium | 1226 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States