Blanch some large oysters, press them slightly
between two dishes till cold, then slit them open
without quite severing them. Squeeze a little
lemon-juice inside, and fold the oysters together
again and dip them in some frying batter, and fry
in hot fat till they are crisp.
Drain and pile them high on a napkin or paper,
and garnish with fried parsley✪ Orlys of Oysters.
D'Uxelles sauce may be served with them.
Oysters in the Pan.
Huitres au Plat.
Mince a small onion finely, place it in astewpan
with an ounce of butter, a large dessertspoonful of
chopped parsley, a little powdered thyme, and
pepper and salt to taste. Steam till the onion is
tender, then add a quarter of a pint of new milk or
cream, and a dozen fresh oysters. Let these get
quite hot, then turn them, with the sauce, into one
of the china fireproof baking dishes, strew finely-
grated bread-crumbs thickly over, and put them
into a quick oven till the crumbs are lightly browned.
Time altogether, about half an hour.
Oysters en Papillotes.
Huitres en Papillotes.
Make a paste with cold mashed potatoes, flour
and butter. Roll it out and cut it into lozenge-
shaped pieces. Put three oysters on each bit of
paste, roll it up, and bake a light brown in the oven.
The roll must not be too large ; serve on a
napkin very hot.
28 OYSTERS A LA MODE.
Oysters and Parmesan Cheese.
Huitres au Parmesan.
Butter one of the fireproof china dishes, and
sprinkle it with browned bread-crumbs. Lay the
oysters on this bed of bread-crumbs, strew some
finely-chopped parsley and grated Parmesan over
them, and then a few more crumbs. Pour in half
a glass of chablis and put them in the oven, and
pour on a little warm butter whilst in the oven.
Oyster Patties (No. i).
Petits Pates aux Huitres.
Take two dozen oysters, beard them, and cut
them up small, strain the liquor, and put the pieces
back into it. Put into a stewpan two ounces of
butter, and when it is warmed, dust into it as much
flour as it will take up, stirring well all the time,
but do not allow it to brown. Then stir in three
tablespoonfuls of the liquor from the oysters, and
add as much thin cream as will make it the consis-
tency of good butter. Let it simmer till quite
smooth, adding to it a dust of cayenne. Add the
oysters and give them a warm through, and then
leave to cool. Have some little thin paste cases
made in dariole moulds ready baked, and fill them
with this mixture. Make them very hot and
serve. Some prefer the oysters whole, instead of
being chopped, with one di'op of anchovy sauce on
each oyster.
Oyster Patties (No. 2. Another Way).
Make some puff paste, roll it out very thin and
line some little dariole moulds with it ; fill them
OYSTERS A LA MODE. 29 ✪ Oysters in the Pan
Page 15 · 5 recipe records on this page
Presented as published in 1888. 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
Blanch some large oysters, press them slightly between two dishes till cold, then slit them open without quite severing them. Squeeze a little lemon-juice inside, and fold the oysters together again and dip them in some frying batter, and fry in hot fat till they are crisp.
Drain and pile them high on a napkin or paper, and garnish with fried parsley.
D'Uxelles sauce may be served with them.
Oysters in the Pan.
Huitres au Plat.
Mince a small onion finely, place it in a stewpan with an ounce of butter, a large dessertspoonful of chopped parsley, a little powdered thyme, and pepper and salt to taste. Steam till the onion is tender, then add a quarter of a pint of new milk or cream, and a dozen fresh oysters. Let these get quite hot, then turn them, with the sauce, into one of the china fireproof baking dishes, strew finelygrated bread-crumbs thickly over, and put them into a quick oven till the crumbs are lightly browned. Time altogether, about half an hour.
Oysters en Papillotes.
Huitres en Papillotes.
Make a paste with cold mashed potatoes, flour and butter. Roll it out and cut it into lozenge-shaped pieces. Put three oysters on each bit of paste, roll it up, and bake a light brown in the oven.
The roll must not be too large ; serve on a napkin very hot.
Oysters and Parmesan Cheese.
Huitres au Parmesan.
Butter one of the fireproof china dishes, and sprinkle it with browned bread-crumbs. Lay the oysters on this bed of bread-crumbs, strew some finely-chopped parsley and grated Parmesan over them, and then a few more crumbs. Pour in half a glass of chablis and put them in the oven, and pour on a little warm butter whilst in the oven.
Oyster Patties (No. i).
Petits Pates aux Huitres.
Take two dozen oysters, beard them, and cut them up small, strain the liquor, and put the pieces back into it. Put into a stewpan two ounces of butter, and when it is warmed, dust into it as much flour as it will take up, stirring well all the time, but do not allow it to brown. Then stir in three tablespoonfuls of the liquor from the oysters, and add as much thin cream as will make it the consistency of good butter. Let it simmer till quite smooth, adding to it a dust of cayenne. Add the oysters and give them a warm through, and then leave to cool. Have some little thin paste cases made in dariole moulds ready baked, and fill them with this mixture. Make them very hot and serve. Some prefer the oysters whole, instead of being chopped, with one drop of anchovy sauce on each oyster.
Oyster Patties (No. 2. Another Way).
Make some puff paste, roll it out very thin and line some little dariole moulds with it ; fill them
Records on this page
Orlys of OystersOysters in the PanOysters en PapillotesOysters and Parmesan CheeseOyster Patties (No. 1)