Three thousand recipes from the maitre d'hotel of the Waldorf — the hotel kitchen that taught Gilded Age America how to dine, from beef tea to watermelon with champagne.

Home › The Waldorf Kitchen › Broiled Reedbirds

Broiled Reedbirds

Dress the reedbirds without splitting them, place an oyster in each one, season them with salt and pepper, broil them quickly over a hot clear fire for about five minutes, and serve at once.

← Stewed Rabbits with Fine Herbs Fried Reedbirds →

Broiled Reedbirds

Read next