Home › The Waldorf Kitchen › Broiled Oysters

Broiled Oysters

Take some fine large-sized oysters, lay them on a soft cloth to dry, pepper over, and then place them on a well buttered gridiron over a clear fire and leave till thoroughly hot. Lay them then on slices of well buttered toast cut rather thin and serve while hot.

Broiled Oysters, Breaded Take freshly opened oysters and an equal quantity of bread and cracker crumbs, flatten them on a well greased broiler and broil for two minutes on each side. Salt slightly and arrange on the toast, then lightly glaze them over with maitre d'hotel sauce and serve.

Broiled Oysters, in the Shell Put a couple of dozen large oysters on a gridiron over a moderate fire, with the flat shell uppermost; when done they will open. Keep the liquor in the shells and serve hot.