Old Bookbinder's Oysters, Broiled (1961)

• 12 oysters on half shell
• 1 large mushroom, chopped fine
• 1 tspn minced onion
• 1 tbspn butter
• 1/2 cup warm milk
• 1/4 cup cooked oatmeal
• Rock salt
• Flour for dredging
• 3 tbspns Parmesan cheese
• 2 tbspns melted butter
• 1 tbspn minced parsley
• Salt and pepper

Saute mushroom and onion in 1 tablespoon butter until soft, but not brown (about 10 minutes).  Dredge with flour and stir to blend smoothly.  Add milk and stir until thickened.  Add oatmeal and stir well.  Season to taste with salt and pepper; stir in parsley.  

Place oysters on rock salt (enough to hold them in place) in tray.  Put under 400 degree broiler for 4 minutes.  

Remove from broiler and cover each with salt. Sprinkle each oyster with Parmesan cheese and a few drops of melted butter. Return to broiler and cook until golden (about 5 minutes).  

(Origin - "The Old Original Bookbinder's Restaurant Cookbook" by Charlotte Adams, 1961. Note - The original Bookbinders Restaurant was established in 1865 in Philadelphia by Samuel Bookbinder, and closed in 2009.)  


More Oyster Recipes

Creamed Oysters (1904)

Cream of Oyster Soup (1965)

Oysters in Champagne (1965)

New Orleans Oysters A La Poulette (1932)