Melt three tablespoonfuls of butt✪ Halibut Poulette in Ramekins au Gratiner; cook in this two slices of onion, a
sprig of parsley and a piece of green pepper pod. When browned slightly,
add two tablespoonfuls of flour and cook until frothy; then add a cup of
cooked tomatoes; stir until boiling, then strain. Put one or two tablespoon-
fuls of sauce in each ramekin, and break an tgg over the sauce; let cook in
the oven about six minutes, or until the tgg is set ; put a little of the tomato
sauce, kept hot for the purpose, over the tgg and send at once to the table.
486p CASSEROLE COOKING
BAKED EGGS.
Butter an earthenware baking dish (casserole), break as raany eggs as
will be needed into a saucer, one by one, and if found good, slip each into the
baking dish. No broken yolk must be allowed nor must they crowd so as
to risk breaking the yolk after put in. Put a small piece of butter on each
and sprinkle with pepper and salt. Set into a well-heated oven and bake till
the whites are set. If the oven is rightly heated it will take but a few min-
utes and the cooking will be far more delicate than fried eggs.
OYSTERS CODDLED IN RAMEKINS.
From slices of bread half an inch thick stamp out pieces of bread the
size of the ramekins; toast and butter them and set one in each ramekin;
above these dispose a layer of oysters carefully washed and freed from bits
of shell; sprinkle the oysters with salt and pepper, and pour over them two
tablespoonfuls of cream sauce (see creamed oysters) made with milk or
cream. Sprinkle the contents of each dish with two tablespoonfuls of cracker
crumbs, mixed with butter. Cook in the oven (not in a dish of hot water)
about eight minutes, or until the crumbs are well browned and send at once
to the table.
BROWN FRICASSEE OF OYSTERS IN RAMEKINS.
Melt one-fourth cup of butter; in this cook two slices of onion, a sprig
or two of parsley, three slices of carrot, and one-fourth of a green pepper
pod, cut in strips, until they are browned. In the meanwhile, scald one quart
of oysters and drain them carefully. Cook one-third cup of flour in the
butter with the vegetables, until it is well browned, then add one cup of
oyster liquor and one-half cup of cream and stir constantly until the sauce
thickens and boils, then strain over the drained oysters and let heat over
boiling water. When ready to serve turn into the ramekins, made hot in the
warming oven or hot water, and serve at once. Pass at the same time hot
biscuits, rolls or puff-paste diamonds. This dish may be served in either
covered or uncovered ramekins.
OYSTERS SCALLOPED IN RAMEKINS.
Stir half a cup of butter (generous if you like) into a cup, each, of
grated bread crumbs (soft) and cracker crumbs. Have the oysters care-
fully rinsed with water to remove bits of shell. Butter the ramekins, put
in a layer of the buttered crumbs, then a layer of oysters and sprinkle them
with salt and pepper, then add a sprinkling of buttered crumbs, a table-
spoonful of oyster liquor or sherry wine, then a second layer of oysters;
CASSEROLE COOKING 486q
sprinkle with salt and pepper and cover with buttered crumbs. Bake about
fifteen minutes, or until the crumbs are browned. Use uncovered ramekins.
CREAMED OYSTERS IN RAMEKINS. ✪ Oysters Scalloped in Ramekins
Page 348 · 3 recipe records on this page
Presented as published in 1917. 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
Melt three tablespoonfuls of butter; cook in this two slices of onion, a sprig of parsley and a piece of green pepper pod. When browned slightly, add two tablespoonfuls of flour and cook until frothy; then add a cup of cooked tomatoes; stir until boiling, then strain. Put one or two tablespoonfuls of sauce in each ramekin, and break an egg over the sauce; let cook in the oven about six minutes, or until the tgg is set ; put a little of the tomato sauce, kept hot for the purpose, over the egg and send at once to the table.
486p CASSEROLE COOKING
BAKED EGGS.
Butter an earthenware baking dish (casserole), break as many eggs as will be needed into a saucer, one by one, and if found good, slip each into the baking dish. No broken yolk must be allowed nor must they crowd so as to risk breaking the yolk after put in. Put a small piece of butter on each and sprinkle with pepper and salt. Set into a well-heated oven and bake till the whites are set. If the oven is rightly heated it will take but a few minutes and the cooking will be far more delicate than fried eggs.
OYSTERS CODDLED IN RAMEKINS.
From slices of bread half an inch thick stamp out pieces of bread the size of the ramekins; toast and butter them and set one in each ramekin; above these dispose a layer of oysters carefully washed and freed from bits of shell; sprinkle the oysters with salt and pepper, and pour over them two tablespoonfuls of cream sauce (see creamed oysters) made with milk or cream. Sprinkle the contents of each dish with two tablespoonfuls of cracker crumbs, mixed with butter. Cook in the oven (not in a dish of hot water) about eight minutes, or until the crumbs are well browned and send at once to the table.
BROWN FRICASSEE OF OYSTERS IN RAMEKINS.
Melt one-fourth cup of butter; in this cook two slices of onion, a sprig or two of parsley, three slices of carrot, and one-fourth of a green pepper pod, cut in strips, until they are browned. In the meanwhile, scald one quart of oysters and drain them carefully. Cook one-third cup of flour in the butter with the vegetables, until it is well browned, then add one cup of oyster liquor and one-half cup of cream and stir constantly until the sauce thickens and boils, then strain over the drained oysters and let heat over boiling water. When ready to serve turn into the ramekins, made hot in the warming oven or hot water, and serve at once. Pass at the same time hot biscuits, rolls or puff-paste diamonds. This dish may be served in either covered or uncovered ramekins.
OYSTERS SCALLOPED IN RAMEKINS.
Stir half a cup of butter (generous if you like) into a cup, each, of grated bread crumbs (soft) and cracker crumbs. Have the oysters carefully rinsed with water to remove bits of shell. Butter the ramekins, put in a layer of the buttered crumbs, then a layer of oysters and sprinkle them with salt and pepper, then add a sprinkling of buttered crumbs, a tablespoonful of oyster liquor or sherry wine, then a second layer of oysters;
CASSEROLE COOKING 486q
sprinkle with salt and pepper and cover with buttered crumbs. Bake about fifteen minutes, or until the crumbs are browned. Use uncovered ramekins.
CREAMED OYSTERS IN RAMEKINS.
Records on this page
Halibut Poulette in Ramekins au GratinOysters Scalloped in RamekinsCreamed Oysters in Ramekins