Put two quarts of oysters on the stove in their own liquid with
the juice of a half lemon and a half teaspoon of salt✪ Stewed Oysters a la Livournaise; let them come to
a boil [be careful not to let them boil]. Leave them stand in their
liquid to get cold; then pour them in a strainer to drain the juice off.
Prepare a Livournaise sauce [see recipe, Livournaise Sauce]; put
the oysters into the sauce, pour it up on a platter; sprinkle it with
chopped parsley in the center and garnish the platter all around
with half-moons of pastry. These oysters are served as a cold fish
entree also as a first course for dinner or luncheon.
Oysters in Pastry a la Livournaise
Oysters in Patisserie a la Livournaise
Make small patties [see my large book, ‘‘The Swedish, French,
American Cook Book”: How to Make Patties]; mix oysters [see
recipe Stewed Oysters a la Livournaise]. When ready to serve put
two oysters✪ Oysters in Pastry a la Livournaise in each pastry with the sauce; put the cover on. Ar¬
range them in the form of a ring on a platter with parsley in the
center. This is served as a first course for lunch or dinner.
Oyster Livournaise a la Fanchonette
Huitres livournaises a la Fanchonette
Make Fanchonette baskets from puff paste [see my book,
“The Swedish, French, American Cook Book”: How to Make Fan¬
chonette Baskets]. When ready to serve fill them with Oysters a
Copyright, 1924, by Mrs. Ericsson Hammond
SMOKED STURGEON IN ASPIC A LA SENORITA
Copyright, 1924, by Mrs. Ericsson Hammond
SHRIMPS IN ASPIC A LA TATIANA
MRS. ERICSSON HAMMOND’S COOK BOOK 113
la Livournaise [see above recipe], put a handle in each. Arrange
them on a paper doily in the form of a ring on a platter and garnish
with parsley in the center. Serve as a first course for luncheon or
dinner.
Stuffed Tomatoes with Oyster Crabs a la Hollandaise
Tomates farcies aux Crabes d’huitres a la Hollandaise
Select even, medium-sized tomatoes, one tomato for each portion;
put them in hot water and remove the skin; cut them in halves
across and scoop out, leaving room for the filling; sprinkle them with
finely chopped parsley. Put them on a buttered pan, covered,
in the oven for about five minutes to get hot. In the meantime,
pick and rinse a half pound of oyster crabs; let them drain on a
cloth; put in a basket and dip them in smoking-hot Mazola oil
three times, allowing a second for each. When the tomatoes are
hot fill them with the oyster crabs and place them on round pieces
of buttered toast in the form of a ring on a platter; in the center put
the rest oyster crabs; pour Hollandaise sauce all around the to¬
matoes. Garnish with a bunch of parsley. Serve as a luncheon
dish or as a fish entree.
Oyster Crab with Lobster a la Aurorian
Crabe d’huitre au Homard a V Aurore ✪ Oyster Crab with Lobster a la Aurorian
Page 85 · 3 recipe records on this page
Presented as published in 1924. 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
Put two quarts of oysters on the stove in their own liquid with the juice of a half lemon and a half teaspoon of salt; let them come to a boil [be careful not to let them boil]. Leave them stand in their liquid to get cold; then pour them in a strainer to drain the juice off. Prepare a Livournaise sauce [see recipe, Livournaise Sauce]; put the oysters into the sauce, pour it up on a platter; sprinkle it with chopped parsley in the center and garnish the platter all around with half-moons of pastry. These oysters are served as a cold fish entree also as a first course for dinner or luncheon.
Oysters in Pastry a la Livournaise
Oysters in Patisserie a la Livournaise
Make small patties [see my large book, ‘‘The Swedish, French, American Cook Book”: How to Make Patties]; mix oysters [see recipe Stewed Oysters a la Livournaise]. When ready to serve put two oysters in each pastry with the sauce; put the cover on. Arrange them in the form of a ring on a platter with parsley in the center. This is served as a first course for lunch or dinner.
Oyster Livournaise a la Fanchonette
Huitres livournaises a la Fanchonette
Make Fanchonette baskets from puff paste [see my book, “The Swedish, French, American Cook Book”: How to Make Fan¬ chonette Baskets]. When ready to serve fill them with Oysters a
Copyright, 1924, by Mrs. Ericsson Hammond
SMOKED STURGEON IN ASPIC A LA SENORITA
Copyright, 1924, by Mrs. Ericsson Hammond
SHRIMPS IN ASPIC A LA TATIANA
la Livournaise [see above recipe], put a handle in each. Arrange them on a paper doily in the form of a ring on a platter and garnish with parsley in the center. Serve as a first course for luncheon or dinner.
Stuffed Tomatoes with Oyster Crabs a la Hollandaise
Tomates farcies aux Crabes d’huitres a la Hollandaise
Select even, medium-sized tomatoes, one tomato for each portion; put them in hot water and remove the skin; cut them in halves across and scoop out, leaving room for the filling; sprinkle them with finely chopped parsley. Put them on a buttered pan, covered, in the oven for about five minutes to get hot. In the meantime, pick and rinse a half pound of oyster crabs; let them drain on a cloth; put in a basket and dip them in smoking-hot Mazola oil three times, allowing a second for each. When the tomatoes are hot fill them with the oyster crabs and place them on round pieces of buttered toast in the form of a ring on a platter; in the center put the rest oyster crabs; pour Hollandaise sauce all around the tomatoes. Garnish with a bunch of parsley. Serve as a luncheon dish or as a fish entree.
Oyster Crab with Lobster a la Aurorian
Crabe d’huitre au Homard a V Aurore
Records on this page
Stewed Oysters a la LivournaiseOysters in Pastry a la LivournaiseOyster Crab with Lobster a la Aurorian