Chicken Saute with Oyster Sauce

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Cut up the chicken as for frying, roll each piece in salt, pepper, and sifted flour, and fry a light brown. Pour off most of the grease the chicken was fried in, and in the same pan put three dozen oysters with a pint of their juice, and a spoonful of lemon juice. Let them simmer a few minutes, and serve with pieces of fried bread around the dish.