High-Class Cookery Recipes

The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.

HomeDressed Fish › Côtelettes aux Huîtres à (La Cr me)

Côtelettes aux Huîtres à (La Cr me)

la Crême.

Ingredients.

Two dozen Oysters and their liquor.

Two and a half ounces of Vienna Flour.

One and a half ounce of Butter.

Parsley. Half a gill of Cream.

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