Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- one tablespoonful of butter
- one teaspoonful of chopped parsley
- a wineglassful of sherry
- five oysters
- parsley
- salt
- pepper
Directions
For twenty-five oysters, put in a chafing-dish one tablespoonful of butter. When it is melted, add the juice of half a lemon and one teaspoonful of chopped parsley. Then add the oysters, which should be well drained. Cook, stirring carefully, until they are plump and the gills a little frilled--no longer. Season with salt and pepper, and serve at once on toast. The oysters exude enough juice to soften the toast. Or let the butter brown in the chafing-dish, then add the oysters and cook until plump or the gills are curled. Then add a wineglassful of sherry or Madeira. Season with salt and pepper and serve at once. When wine is used, omit the lemon and parsley, and do not season until after the wine is added, as wine augments the flavor of salt. Have ready some toasted bread and pour the oysters over it; or cut the toast into small squares, stir them into the oysters and serve directly from the chafing-dish.