Take two dozen deep-sea oysters, wash them in
warm water, mince them finely, then put them into
a stewpan with a few sliced truffles. Mince some
parsley and marjoram very finely and add them to
the oysters, with pepper and salt to taste.
Make a light sauce with flour and the yolk of an
egg✪ Mackerel k la Venitienne and mix it with the other ingredients.
Have ready some nicely baked patty cases made
of puff paste with lids to them. Fill the cases with
the mixture in the stewpan. When cooked, serve very
hot or qm'te cold. (See Plate IV.)
Oysters k la Prince Edward
Take some deep-sea oysters, drain away the liquid.
Place in a saute-pan a good lump of butter. Beat
up an egg, season with a trifle of cayenne, and
dip the oysters into the egg and then into biscuit
powder✪ Oysters k la Prince Edward.
Make the butter in the saute-pan boiling, then
drop in the oysters and fry them till they are a pale
gold colour, and serve them piled up in a pyramid
as quickly as possible.
PLATE IV
1. Prawns montes au Nat'Jrel. 4. Oyster Patties a la Napoli.
2. Savoury Haddock Patties. 5 Lcbsier Salads.
3. Smelts Fried 6. Oyster Aigrettes.
FISH 29
Oyster Rissolettes
Warm as many oysters as are required in their
own liquor for two minutes, having first taken off
their beards. Strain the liquor, make a thickening
with flour and butter, and put it into a saucepan with
the oyster liquor. When it thickens, add two spoon-
fuls of white stock and the same of cream. Now
mince the oysters and mix them into the sauce, which
should be thick enough to form a paste. Season
with a dust of cayenne, half a tea-spoonful of anchovy
and a dessert-spoonful of lemon-juice. Have some
puff paste rolled as thin as possible✪ Oyster Rissolettes, cut it into little
ovals and put a tea-spoonful of the oyster mixture
into each ; fold them over and brush over with yolk
of egg and crushed vermicelli ; bake in a quick oven.
Serve with fried parsley and small quarters of lemons.
Iced Oyster Souffle
Take two dozen small oysters ; mince them, and
rub them through a wire sieve. Blanch and beard
a dozen sauce oysters, and cut each into four pieces.
Put two ounces of flour and one ounce of butter
into a stewpan, and mix well together over the fire ;
add a gill of the oyster liquor, and stir till it all
thickens.
Put this sauce and the pounded oysters into a
mortar and pound all together, adding two yolks of
eggs one at a time, a little salt, cayenne pepper, a
gill of cream, and half a pint of whipped aspic jelly✪ Iced Oyster Souffle.
When these are well mixed beat the whites of three
30 COOKERY A LA MODE
eggs to a stiff froth, and stir them into the mixture
very lightly, then put in the oysters. Butter a
mould, pour in the mixture, cover it with buttered
paper, and steam gently for half an hour ; then turn
out, when cold, into a mould lined with aspic jelly,
the same size as first mould.
Garnish with chopped aspic, chervil leaves, and
cherry tomatoes.
Oysters a la St. Pierre
Take some oyster moulds (which can only be
bought of Jones Brothers, of Down Street), and line
them with very clear pale fish aspic. Place in each
mould a good native, and finish the mould with
a puree of pounded lobster coral mixed with aspic.
Place on ice to set, then turn out on a cool border
made of Brown Breadcrumbs soaked in lemon, a
little cayenne, and some pale aspic jelly. Garnish
with sliced lemon and watercress✪ Oysters a la St. Pierre.
Prawns montes au Naturel
Page 12 · 7 recipe records on this page
Presented as published in 1902. 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
Take two dozen deep-sea oysters, wash them in warm water, mince them finely, then put them into a stewpan with a few sliced truffles. Mince some parsley and marjoram very finely and add them to the oysters, with pepper and salt to taste.
Make a light sauce with flour and the yolk of an egg and mix it with the other ingredients.
Have ready some nicely baked patty cases made of puff paste with lids to them. Fill the cases with the mixture in the stewpan. When cooked, serve very hot or quite cold. (See Plate IV.)
Oysters k la Prince Edward
Take some deep-sea oysters, drain away the liquid. Place in a saute-pan a good lump of butter. Beat up an egg, season with a trifle of cayenne, and dip the oysters into the egg and then into biscuit powder.
Make the butter in the saute-pan boiling, then drop in the oysters and fry them till they are a pale gold colour, and serve them piled up in a pyramid as quickly as possible.
PLATE IV
1. Prawns montes au Nat'Jrel. 4. Oyster Patties a la Napoli.
2. Savoury Haddock Patties. 5 Lcbsier Salads.
3. Smelts Fried 6. Oyster Aigrettes.
Oyster Rissolettes
Warm as many oysters as are required in their own liquor for two minutes, having first taken off their beards. Strain the liquor, make a thickening with flour and butter, and put it into a saucepan with the oyster liquor. When it thickens, add two spoonfuls of white stock and the same of cream. Now mince the oysters and mix them into the sauce, which should be thick enough to form a paste. Season with a dust of cayenne, half a tea-spoonful of anchovy and a dessert-spoonful of lemon-juice. Have some puff paste rolled as thin as possible, cut it into little ovals and put a tea-spoonful of the oyster mixture into each ; fold them over and brush over with yolk of egg and crushed vermicelli ; bake in a quick oven. Serve with fried parsley and small quarters of lemons.
Iced Oyster Souffle
Take two dozen small oysters ; mince them, and rub them through a wire sieve. Blanch and beard a dozen sauce oysters, and cut each into four pieces. Put two ounces of flour and one ounce of butter into a stewpan, and mix well together over the fire ; add a gill of the oyster liquor, and stir till it all thickens.
Put this sauce and the pounded oysters into a mortar and pound all together, adding two yolks of eggs one at a time, a little salt, cayenne pepper, a gill of cream, and half a pint of whipped aspic jelly. When these are well mixed beat the whites of three
eggs to a stiff froth, and stir them into the mixture very lightly, then put in the oysters. Butter a mould, pour in the mixture, cover it with buttered paper, and steam gently for half an hour ; then turn out, when cold, into a mould lined with aspic jelly, the same size as first mould.
Garnish with chopped aspic, chervil leaves, and cherry tomatoes.
Oysters a la St. Pierre
Take some oyster moulds (which can only be bought of Jones Brothers, of Down Street), and line them with very clear pale fish aspic. Place in each mould a good native, and finish the mould with a puree of pounded lobster coral mixed with aspic. Place on ice to set, then turn out on a cool border made of Brown Breadcrumbs soaked in lemon, a little cayenne, and some pale aspic jelly. Garnish with sliced lemon and watercress.
Prawns montes au Naturel
Records on this page
Mackerel k la VenitienneOyster Patties a la NapoliOysters k la Prince EdwardOyster RissolettesIced Oyster SouffleOysters a la St. PierreSalmon Puddings Romano