Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a tablespoon of cream
- salt
- pepper
- nutmeg
Directions
Wipe the oysters perfectly dry. Beat an egg and mix with it a tablespoon of cream. Have fine cracker crumbs seasoned with salt, pepper and a little grated nutmeg. Dip the oysters first in the crumbs, then in the beaten egg, then roll thoroughly in the crumbs again. Lay flat on a plate, not touching each other, and set away two or three hours that they may dry. Have deep lard boil- ing, lay the oysters in a frying basket not close enough to touch and plunge them into the boiling fat from three to five minutes. Drain on a paper laid near the oven door. Serve very hot, garnished with sliced lemon and parsley. Serve with them celery salad.