Recipes > Seafood > Oysters > SautÚd Oysters

SautÚd Oysters


  • 1 pint oysters
  • 2 tablespoons cold water
  • 5 common crackers
  • 4 tablespoons melted butter or cooking oil
  • 8 slices of toast, cut in three strips each
  • celery sauce


Put oysters in strainer over a bowl and over them pour cold water, reserving liquid. Pick over oysters, removing any bits of shell that may adhere to tough muscle. Crush crackers on board with rolling pin or put through food chopper, and sift the crumbs. There should be 1/2 cup. Coat each oyster with the cracker crumbs. SautÚ in melted butter or cooking oil. When brown on one side turn and brown the other side. Cover toast with celery sauce, and serve an oyster on each piece of toast.


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For Luncheon and Supper Guests (1923).

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