Читать книгу The New Galt Cook Book - Various - Страница 85

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Take the largest oysters, drain from the liquor and wipe dry. Whisk six eggs very light, one cup of fine sifted flour, and, by degrees, one pint of rich milk and a little grated nutmeg. Beat to a smooth batter. Have the pan very hot, put in lard or butter, and when it begins to froth drop in small ladlefuls of batter, and place an oyster in the middle of them. Fry a nice brown and send to table hot.