Oysters a la Mariniere

Preparation info

  • 5–6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 18 sauce oysters
  • ½ glass Chablis or cider
  • 1 tablesp.


Beard the oysters and put the oysters with their liquor in a basin, pour the wine over and allow to stand for about 1 hr. Mix the parsley, shallots and breadcrumbs, and season to taste with salt and pepper. Arrange the oysters in a buttered fireproof dish, pour over a little of the liquor and wine and cover with the breadcrumb mixture. Place the remaining butter in small pieces on top. Bake in