Cut the bream in slices. Mix the butter, bread-
crumbs, shalot, and seasoning together, and make
into small balls. Cut the eggs in quarters. Lay
the bream in a pie-dish, and then a layer of egg
and seasoning, balls, &c., and, if liked, some pieces
of lobster. Cover with a crust of rough puff-paste,
and bake in a moderate oven one hour and a half.
Mix the Worcester and anchovy sauce with the
stock, and pour into the pie, after it is baked. A
glass of Sherry or Chablis may be added.
Cotelettes aux Huitres k
la Cr^me.
Ingredients,
Two dozen Oysters and their liquor.
Two and a half ounces of Vienna Flour.
One and a half ounce of Butter.
Parsley.
Half a gill of Cream.
Half a gill of Sherry.
Six Mushrooms.
Bread-crumbs.
One dessertspoonful of Lemon Juice.
The Yolks of three Eggs.
Salt and Cayenn©^
DRESSED FISH.
31
Cook the flour well in the butter^ then add
one gill of boiling oyster liquor, the cream, sherry,
lemon juice, salt and cayenne✪ Cotelettes aux Huitres à la Crème and the yolks of
egg ; stir these all well together till it thickens.
Take the beards off the oysters, cut each of them
into four pieces and stir them into the mixture,
also the mushrooms chopped up. Turn this out
on a dish to cool. Divide this mixture into por-
tions of equal size, egg and bread-crumb them,
form into nice-shaped cutlets, fry them in boiling
fat, and dish-up with fried parsley. Serve with
oyster sauce made as follows : — •
Ingredients.
The Beards of the Oysters.
Thyme.
Bayleaf and Parsley.
One pint of White Stock.
Two ounces of Butter.
One and a half ounce of Flour.
Three gills of Fish Stock or Oyster Liquor.
One gill of Cream.
Salt.
A few drops of Lemon-juice.
Cayenne,
Cook the butter in the flour, stir in the white
stock and the fish stock, add the beards of the
oysters and the onion, thyme, parsley, and bay-
leaf; cook all together for about twenty minutes ;
add the cream, a little salt and cayenne and a few
drops of lemon juice ; pass through a tammy-cloth
and serve with the oyster cutlets.
32
HiaH-CLASS COOKERY.
Dressed Mussels.
Ingredients,
Two quarts of Mussels.
One small Onion.
Bay-leaf.
A tablespoonful of Salt.
First, well wash the mussels and lay them in
water over night with a handful of salt; when
they are quite clean put them in a stewpan, with
the onion and bay leaf; sprinkle over them the
salt, put on the lid, and stand them over the fire
for a few minutes, when the shells will open ;
take them out of the stewpan and carefully take
them from the shells, removing with care a small
piece of weed which lies in the centre of the
mussel. Strain the liquor which will be in the
stewpan, and, if liked, can be made into a sauce
with
One ounce of Butter.
Half an ounce of Flour.
Cayenne Pepper.
Lemon Juice.
Half a gill of Cream✪ Dressed Mussels.
and poured over the mussels. Or just warmed in
their own liquor, and served with brown bread
and butter.
Eel Pie.
Ingredients,
One pound of Eels.
Half a pint of Meat Stock.
DKBSSED FISH.
33
Pepper and Salt.
One tablespoonful of Lemon Juice.
Two tablespoonfuls of Musliroom Ketchup. ✪ Eel Pie
Page 11 · 3 recipe records on this page
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut the bream in slices. Mix the butter, breadcrumbs, shalot, and seasoning together, and make into small balls. Cut the eggs in quarters. Lay the bream in a pie-dish, and then a layer of egg and seasoning, balls, &c., and, if liked, some pieces of lobster. Cover with a crust of rough puff-paste, and bake in a moderate oven one hour and a half. Mix the Worcester and anchovy sauce with the stock, and pour into the pie, after it is baked. A glass of Sherry or Chablis may be added.
Cotelettes aux Huitres à la Crème.
Ingredients, Two dozen Oysters and their liquor. Two and a half ounces of Vienna Flour. One and a half ounce of Butter. Parsley.
Half a gill of Cream. Half a gill of Sherry. Six Mushrooms. Bread-crumbs.
One dessertspoonful of Lemon Juice. The Yolks of three Eggs. Salt and Cayenne.
Cook the flour well in the butter, then add one gill of boiling oyster liquor, the cream, sherry, lemon juice, salt and cayenne and the yolks of egg ; stir these all well together till it thickens. Take the beards off the oysters, cut each of them into four pieces and stir them into the mixture, also the mushrooms chopped up. Turn this out on a dish to cool. Divide this mixture into portions of equal size, egg and bread-crumb them, form into nice-shaped cutlets, fry them in boiling fat, and dish-up with fried parsley. Serve with oyster sauce made as follows : — •
Ingredients.
The Beards of the Oysters. Thyme.
Bayleaf and Parsley.
One pint of White Stock.
Two ounces of Butter.
One and a half ounce of Flour.
Three gills of Fish Stock or Oyster Liquor.
One gill of Cream.
Salt.
A few drops of Lemon-juice. Cayenne,
Cook the butter in the flour, stir in the white stock and the fish stock, add the beards of the oysters and the onion, thyme, parsley, and bayleaf; cook all together for about twenty minutes ; add the cream, a little salt and cayenne and a few drops of lemon juice ; pass through a tammy-cloth and serve with the oyster cutlets.
Dressed Mussels.
Ingredients,
Two quarts of Mussels. One small Onion. Bay-leaf.
A tablespoonful of Salt.
First, well wash the mussels and lay them in water over night with a handful of salt; when they are quite clean put them in a stewpan, with the onion and bay leaf; sprinkle over them the salt, put on the lid, and stand them over the fire for a few minutes, when the shells will open ; take them out of the stewpan and carefully take them from the shells, removing with care a small piece of weed which lies in the centre of the mussel. Strain the liquor which will be in the stewpan, and, if liked, can be made into a sauce with
One ounce of Butter. Half an ounce of Flour. Cayenne Pepper. Lemon Juice. Half a gill of Cream.
and poured over the mussels. Or just warmed in their own liquor, and served with brown bread and butter.
Eel Pie.
Ingredients,
One pound of Eels.
Half a pint of Meat Stock.
DKBSSED FISH.
Pepper and Salt.
One tablespoonful of Lemon Juice.
Two tablespoonfuls of Musliroom Ketchup.
Records on this page
Cotelettes aux Huitres à la CrèmeDressed MusselsEel Pie