Pour a cup of cold water over a quart of oysters, and look over and
wash the oysters to remove shell or sand. Strain the liquor through two
folds of cheesecloth, set it over the fire and heat to the boiling point; skim,
then add the oysters and heat these as quickly as possible to the boiling point ;
drain the oysters and leave them whole or cut them in halves. Melt three
tablespoonfuls of butter; in this cook three tablespoonfuls of flour, half a
teaspoonful of salt, and a dash of pepper, then add a cup of the broth and
half a cup of rich cr^am, or in place of these one cup and a half of rich milk ;
stir until boiling, then add the oysters and let become very hot. Serve in
covered ramekins, made hot by rinsing them in hot water. Serve with these
olives or pickles✪ Creamed Oysters in Ramekins, baking powder biscuits or yeast rolls.
HARD EGGS A LA DREUX IN RAMEKINS.
Prepare a pint of cream sauce and four "hard-boiled" eggs. Peel one-
fourth of a pound of mushroom caps, and cut or break them into small
pieces; let cook in three tablespoonfuls of hot butter till the butter is
absorbed, then pour on the cream sauce and let cook over hot water fifteen
minutes; add half a cup of cooked ham, cut in small cubes, and the cooked
eggs, cut in slices; mix and turn into buttered ramekins, cover with a cup
of cracker crumbs, mixed with one-third cup of melted butter✪ Hard Eggs a la Dreux in Ramekins and let stand
in a hot oven to brown the crumbs.
COOKING AND SERVING IN RAMEKINS.
LOBSTER NEWBURG IN RAMEKINS.
Melt two tablespoonfuls of butter in a frying pan and stir into it a
pint of lobster meat cut in small pieces, shaking in a little salt and a dash of
paprika ; cover the dish and let stand for three or four minutes, then add one-
fourth cup of sherry or madeira and mix thoroughly. Lastly, stir in the
beaten yolks of three eggs, mixed with half a cup of cream✪ Lobster Newburg in Ramekins; stir and cook
(without boiling) until the mixture becomes very hot and slightly thickened,
then turn into hot ramekins, cover closely and send at once to the table.
Par-boiled oysters or clams, cooked chicken, finnan haddie, lobster, shrimps
and sweetbreads may be prepared by the same recipe.
486r CASSEROLE COOKING
CHICKEN BECHAMEL IN RAMEKINS.
Melt two tablespoon fuls butter; cook in this two tablespoon fuls flour,
half a teaspoonful of salt and a dash of pepper, then stir in three-fourths cup,
each, of chicken broth and milk or cream ; stir until boiling, then add a table-
spoonful of fine-chopped parsley, about ten drops of onion juice, a pint of
cooked chicken, chopped fine, and the beaten yolks of four eggs; turn the
mixture into buttered ramekins and make the top of the mixture smooth.
Set the ramekins on many folds of paper in an agate dish, surrounded with
boiling water to half their height and let cook in a moderate oven about
twenty minutes, or until the mixture feels firm. If uncovered ramekins be
used, when sending to the table, set a sprig of parsley in the top of each.
Mushrooms or sweetbreads may be mixed with the chicken; or fish, oysters,
lobster, shrimps, sweetbreads and mushrooms may be used in place of the
chicken.
TURBANS OF FISH IN RAMEKINS. ✪ Turbans of Fish in Ramekins
Page 349 · 6 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
Pour a cup of cold water over a quart of oysters, and look over and wash the oysters to remove shell or sand. Strain the liquor through two folds of cheesecloth, set it over the fire and heat to the boiling point; skim, then add the oysters and heat these as quickly as possible to the boiling point ; drain the oysters and leave them whole or cut them in halves. Melt three tablespoonfuls of butter; in this cook three tablespoonfuls of flour, half a teaspoonful of salt, and a dash of pepper, then add a cup of the broth and half a cup of rich cream, or in place of these one cup and a half of rich milk ; stir until boiling, then add the oysters and let become very hot. Serve in covered ramekins, made hot by rinsing them in hot water. Serve with these olives or pickles, baking powder biscuits or yeast rolls.
HARD EGGS A LA DREUX IN RAMEKINS.
Prepare a pint of cream sauce and four "hard-boiled" eggs. Peel onefourth of a pound of mushroom caps, and cut or break them into small pieces; let cook in three tablespoonfuls of hot butter till the butter is absorbed, then pour on the cream sauce and let cook over hot water fifteen minutes; add half a cup of cooked ham, cut in small cubes, and the cooked eggs, cut in slices; mix and turn into buttered ramekins, cover with a cup of cracker crumbs, mixed with one-third cup of melted butter and let stand in a hot oven to brown the crumbs.
COOKING AND SERVING IN RAMEKINS.
LOBSTER NEWBURG IN RAMEKINS.
Melt two tablespoonfuls of butter in a frying pan and stir into it a pint of lobster meat cut in small pieces, shaking in a little salt and a dash of paprika ; cover the dish and let stand for three or four minutes, then add onefourth cup of sherry or madeira and mix thoroughly. Lastly, stir in the beaten yolks of three eggs, mixed with half a cup of cream; stir and cook (without boiling) until the mixture becomes very hot and slightly thickened, then turn into hot ramekins, cover closely and send at once to the table. Par-boiled oysters or clams, cooked chicken, finnan haddie, lobster, shrimps and sweetbreads may be prepared by the same recipe.
486r CASSEROLE COOKING
CHICKEN BECHAMEL IN RAMEKINS.
Melt two tablespoon fuls butter; cook in this two tablespoon fuls flour, half a teaspoonful of salt and a dash of pepper, then stir in three-fourths cup, each, of chicken broth and milk or cream ; stir until boiling, then add a tablespoonful of fine-chopped parsley, about ten drops of onion juice, a pint of cooked chicken, chopped fine, and the beaten yolks of four eggs; turn the mixture into buttered ramekins and make the top of the mixture smooth. Set the ramekins on many folds of paper in an agate dish, surrounded with boiling water to half their height and let cook in a moderate oven about twenty minutes, or until the mixture feels firm. If uncovered ramekins be used, when sending to the table, set a sprig of parsley in the top of each. Mushrooms or sweetbreads may be mixed with the chicken; or fish, oysters, lobster, shrimps, sweetbreads and mushrooms may be used in place of the chicken.
TURBANS OF FISH IN RAMEKINS.
Records on this page
Oysters Scalloped in RamekinsCreamed Oysters in RamekinsChicken Bechamel in RamekinsHard Eggs a la Dreux in RamekinsLobster Newburg in RamekinsTurbans of Fish in Ramekins