Boil two quarts of oysters, with a little broth, pepper, very
little ground mace, and two ounces of butter, for two minutes.
Then drain on a sieve. Cool them a little and save the liquor.
Then slice the oysters — do noi chop them. Mix two ounces
of butter, one ounce of flour, and one tablespoonf ul of chopped
shallots. Cook them until slightly browned, then add one-half
pint of the oyster liquor. Stir and boil fiye minutes. Then
add the beaten yolks of four eggs, the sliced oysters, a little
chopped parsley, and a dash of red pepper. Stir constantly
and boil three minutes longer. Then stir in the juice of one
lemon and set away to cool. When cold, divide the mixture
into pieces the size of an egg, roll them in pulverized crackers,
and with the biade of a knife give them a rectangular shape
about one inch thick. Dip in beaten eggs, then in crackers
again, and fry a light brown in plenty of clear hot lard. Dish
up on a f olded napkin, gamish with f ried parsley and quartered
lemons, and serve.
Oyster Oroustade✪ Oyster Croustadee
Take six nice pieces of butter the size of an egg. Shape
them a little wider at one end than the other. Roll them
thickly in bread crumbs, then in the beaten yolks of three
eggs, then again in bread crumbs. Set them on ice for half
an hour. When cold, drop them, one by one, in boiling fat
and fry until a delicate brown. With a sharp knife, take off
the tops. Let the butter run out, and fili each one with
creamed oysters. Garnish with parsley and serve them very
hot.
FI8H^ OYSTERS^ LOBSTEBB^ TERBAPIN 127
Oreamed Oysters for Groustades
Cook for two minutes one ounce of fioor and one ounce of
butter. Stir in one-half cup of milk and two tablespoonfnls
of mushroom liquor. Let the misture come to a boil, then add
one-half cup of cream, one-half teaspoonful of salt, a dash of
cajenne, and a little nutmeg. Wash one quart of mediumnsized
ojsters, cutting out the hard part. Stir them into the sauce.
Let them come to a boil or until they begin to curi. Fili each
croustade with the mixture and serve very hot.
Oyster Patties
Work one ounce of butter and one tablespoonful of flour
into a smooth paste. When warm, add a little ground mace,
salt, and cayenne. Gradually stir in three tablespoonfuls of
cream. Boil for three or four minutes. Then pour in the
strained liquor of two dozen small oysters. Lastly, add the
oysters. Stir for a few minutes and fili patties prepared as
foUowB : Line some patty pans with thin puff paste, fili with
rice so they will keep their shape, cover the top with another
piece of pastry. Bake in brisk oven. When baked, take off
the top, empty out the rice, fili with the oysters, which have
been kept warm, replace, cover, and serve.
VìgB in Blankets
Have at band oysters, salt, pepper, sliced fat bacon. Clean,
and season some nice largo oysters with salt and pepper.
Wrap each oyster in a slice of thin bacon, pinning it with a
toothpick. Cook them until the bacon is crisp.
Ourried Oysters
Cook one quart of oysters over a slow fire in their own
joice. If the juice is not sufficient to cook them, add a little
water. Add sJso a tablespoon of butter, a teaspoon of curry
powder, and salt and pepper to taste. When the oysters are
128 MBS. SEJBLT'S COOK BOOK ✪ Creamed Oysters for Croustades
Page 72 · 6 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
Boil two quarts of oysters, with a little broth, pepper, very little ground mace, and two ounces of butter, for two minutes. Then drain on a sieve. Cool them a little and save the liquor. Then slice the oysters — do not chop them. Mix two ounces of butter, one ounce of flour, and one tablespoonful of chopped shallots. Cook them until slightly browned, then add one-half pint of the oyster liquor. Stir and boil five minutes. Then add the beaten yolks of four eggs, the sliced oysters, a little chopped parsley, and a dash of red pepper. Stir constantly and boil three minutes longer. Then stir in the juice of one lemon and set away to cool. When cold, divide the mixture into pieces the size of an egg, roll them in pulverized crackers, and with the biade of a knife give them a rectangular shape about one inch thick. Dip in beaten eggs, then in crackers again, and fry a light brown in plenty of clear hot lard. Dish up on a folded napkin, garnish with fried parsley and quartered lemons, and serve.
Oyster Croustades
Take six nice pieces of butter the size of an egg. Shape them a little wider at one end than the other. Roll them thickly in bread crumbs, then in the beaten yolks of three eggs, then again in bread crumbs. Set them on ice for half an hour. When cold, drop them, one by one, in boiling fat and fry until a delicate brown. With a sharp knife, take off the tops. Let the butter run out, and fili each one with creamed oysters. Garnish with parsley and serve them very hot.
FISH, OYSTERS, LOBSTERS, TERRAPIN 127
Oreamed Oysters for Groustades
Cook for two minutes one ounce of flour and one ounce of butter. Stir in one-half cup of milk and two tablespoonfuls of mushroom liquor. Let the mixture come to a boil, then add one-half cup of cream, one-half teaspoonful of salt, a dash of cajenne, and a little nutmeg. Wash one quart of medium-sized oysters, cutting out the hard part. Stir them into the sauce. Let them come to a boil or until they begin to curi. Fili each croustade with the mixture and serve very hot.
Oyster Patties
Work one ounce of butter and one tablespoonful of flour into a smooth paste. When warm, add a little ground mace, salt, and cayenne. Gradually stir in three tablespoonfuls of cream. Boil for three or four minutes. Then pour in the strained liquor of two dozen small oysters. Lastly, add the oysters. Stir for a few minutes and fill patties prepared as follows : Line some patty pans with thin puff paste, fili with rice so they will keep their shape, cover the top with another piece of pastry. Bake in brisk oven. When baked, take off the top, empty out the rice, fili with the oysters, which have been kept warm, replace, cover, and serve.
Pigs in Blankets
Have at band oysters, salt, pepper, sliced fat bacon. Clean, and season some nice largo oysters with salt and pepper. Wrap each oyster in a slice of thin bacon, pinning it with a toothpick. Cook them until the bacon is crisp.
Curried Oysters
Cook one quart of oysters over a slow fire in their own juice. If the juice is not sufficient to cook them, add a little water. Add also a tablespoon of butter, a teaspoon of curry powder, and salt and pepper to taste. When the oysters are
Records on this page
Oyster CroustadeOysters in BlanketsOyster CroustadeCreamed Oysters for CroustadesOyster PattiesCurried Oysters