What is "oysters"

Usage examples of "oysters".

Prepare a stuffing of one cupful of cracker crumbs, one cupful of oysters, one quarter of a cupful of melted butter, and salt, pepper, minced parsley, and lemon-juice to season.

The oysters should be scalded and drained, then marinated with French dressing.

When oysters are to be served, have them washed, freed from bits of shell, drained, and left in a pitcher from which they can be readily poured.

Now add the oysters, and, as soon as they are heated thoroughly, put the blazer into the bath and add the beaten yolks, the onion and lemon juice and the mushrooms.

When the oysters are thoroughly heated, serve on buttered toast or crackers.

If oysters are used, they should have been parboiled previously and drained, and, if large, cut in pieces.

Stir until the oysters are thoroughly heated, but without boiling the mixture.

Add parboiled oysters cut fine, and season with paprika and lemon-juice.

Cook two dozen oysters in their liquor with a little water, butter, white and red pepper, and grated nutmeg.

Cook together one tablespoonful each of butter and flour, add a pint of oysters, with their liquor, and the yolks of two eggs, well beaten.

Prepare a Cream Sauce, and cook oysters in it until the edges curl, pour over the fish, and serve.

Just before the fish is done add one quart of drained oysters and cook until the oysters are plump.

Stuff the fish with drained oysters and seasoned crumbs, adding two tablespoonfuls of butter in small bits.

Mix together one cupful of oysters, two cupfuls of bread-crumbs, two tablespoonfuls of butter, one egg, and a small onion, chopped.

Simmer for ten minutes, add one cupful of white stock, half a dozen mushrooms, a dozen oysters, and half a dozen shrimps.