The meaning is that the oysters are
in a white sauce, for they may be either
white, yellow, or brown. The same care
tliat is needed to make a good stew is
necessary also to make patties delicious,
that is, not to cook the oysters long be-
lore they are wanted and not to let them
get done too much . If the rich liquor of
cream or milk and butter described for
the "box stew" weretinckened with flour
just to the right point, then the oysters
lightly cooked in another saucepan, dip-
ped up and put into the sauce the result
would be reached of preparing the oys
ters to fill any kind of patty cases with
the white preparation, if thickened by
adding raw yolks of eggs it makes the
yellow sauce, if with b*itter and flour
baked brown together and the oysters
lightly cooked, stirred in at last it makes
the light brown kind. To begin at the
beginning take for 12 patties.
1 cupful of oysters.
1 cup milk.
Butter size of a guinea egg,
1 taplespooD flour.
COOKING FOR PROFIT,
95
Cayenne, salt.
1 teaspoon minced parsley.
1 pound of puff paste.
Make the puff paste shells first by roll-
ing out to a quarter inch thickness, cut-
ting out with an oval cutter and marking
the inside lid, with a smaller cutter as
previously directed for cherry tartlets,
bake carefully in a brisk oven and when
done lift out the center with a knife
point.
Set the oystrTS over the fire to scald
in their own liquor, shake about until
they are set, but take off before they
boil.
Mix the butter and flour together in a
saucepan big enough to hold all the rest,
and when it bubbles up on the range be-
gin stirring in the milk, thus making a
thick white sauce. Let it boil up, stir-
ring constantly. Season with cayenne
and salt. Take the oysters out of their
liquor anl put them in white sauce, and
then stir in a little chopped parsley. Fill
the patties, put on the lids and serve.
Cost of material — oysters 10, milk 1,
butter 2, seasonings 1, puff paste 10;
24 cents, or 2 cents each.
328— Oyster Patties— Yellow.
Read the foregoing directions. When
the thick crea-an sauce has been made
beat up the yolk of an egg with a spoon-
ful of clear oyster liquor and stir it in,
and add the juice of a quarter of a lemon.
329— Oyster Patties— Br own.
Put an ounce of butter and an ounce
of flour together in a small saucepan or
pint cup and stir them over the fire until
they are light brown, like the crust of a
well baked loaf of bread in color, or pise,
if time cannot be j^pared to continue the
stirring, set it in the oven, for none of it
should be burnt black. When done stir
in gradually -^ cup oyster liquor and about
half that quantity of milk, and salt and
pepper to season, and at last a table-
epoonful of essence of anchovies. Pass
the sauce through a gravy strainer.
Scald the oysters separately and put
them in the brown tjauce. Use to fill
the vol-au-vcnt patty cases ot the fore ,
going receipts. ✪ Oyster Patties - White
Page 101 · 3 recipe records on this page
Presented as published in 1886. 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
The meaning is that the oysters are in a white sauce, for they may be either white, yellow, or brown. The same care tliat is needed to make a good stew is necessary also to make patties delicious, that is, not to cook the oysters long belore they are wanted and not to let them get done too much . If the rich liquor of cream or milk and butter described for the "box stew" were thickened with flour just to the right point, then the oysters lightly cooked in another saucepan, dipped up and put into the sauce the result would be reached of preparing the oysters to fill any kind of patty cases with the white preparation, if thickened by adding raw yolks of eggs it makes the yellow sauce, if with b*itter and flour baked brown together and the oysters lightly cooked, stirred in at last it makes the light brown kind. To begin at the beginning take for 12 patties.
1 cupful of oysters.
1 cup milk.
Butter size of a guinea egg,
1 tablespoon flour.
Cayenne, salt.
1 teaspoon minced parsley.
1 pound of puff paste.
Make the puff paste shells first by rolling out to a quarter inch thickness, cutting out with an oval cutter and marking the inside lid, with a smaller cutter as previously directed for cherry tartlets, bake carefully in a brisk oven and when done lift out the center with a knife point.
Set the oystrTS over the fire to scald in their own liquor, shake about until they are set, but take off before they boil.
Mix the butter and flour together in a saucepan big enough to hold all the rest, and when it bubbles up on the range begin stirring in the milk, thus making a thick white sauce. Let it boil up, stirring constantly. Season with cayenne and salt. Take the oysters out of their liquor and put them in white sauce, and then stir in a little chopped parsley. Fill the patties, put on the lids and serve.
Cost of material — oysters 10, milk 1, butter 2, seasonings 1, puff paste 10; 24 cents, or 2 cents each.
328— Oyster Patties— Yellow.
Read the foregoing directions. When the thick cream sauce has been made beat up the yolk of an egg with a spoonful of clear oyster liquor and stir it in, and add the juice of a quarter of a lemon.
329— Oyster Patties— Br own.
Put an ounce of butter and an ounce of flour together in a small saucepan or pint cup and stir them over the fire until they are light brown, like the crust of a well baked loaf of bread in color, or else, if time cannot be spared to continue the stirring, set it in the oven, for none of it should be burnt black. When done stir in gradually -^ cup oyster liquor and about half that quantity of milk, and salt and pepper to season, and at last a tablespoonful of essence of anchovies. Pass the sauce through a gravy strainer.
Scald the oysters separately and put them in the brown sauce. Use to fill the vol-au-vcnt patty cases ot the fore , going receipts.
Records on this page
Oyster Patties - WhiteOyster Patties - YellowOyster Patties - Brown