Oysters Stewed with Champagne

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Put into a silver chafing dish a quarter of a pound of butter; lay in a quart of oysters; strew over them grated bread which has been toasted, beaten and sifted, some cut parsley and a little pepper and salt; cover the top with bits of butter cut thin; pour on a pint of champagne, cover and cook. This may be done in a pan or oven.