Oysters à la Thorndike

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 1 pint oysters.
  • 2 tablespoons butter.
  • ½ teaspoon salt.
  • Few grains cayenne.
  • Slight grating nutmeg.
  • ¼ cup thin cream.
  • Yolks 2 eggs.


Clean and drain oysters. Melt butter, add oysters, and cook until plump. Then add seasonings, cream, and egg yolks. Cook until sauce is slightly thickened. Serve on zephyrettes.