Oysters a la Reine.
Huitres a la Reine.
Take a small oval tin about an inch deep,
butter it well all over, and cover with bread-crumbs.
Have ready some good oysters, bearded, and free
from grit ; put a layer of oysters over the bread-
crumbs, shake in a little pepper, repeat the bread-
crumbs with butter over them, and so on till the tin
is full. Pour the oyster liquor (strained) over, and
strew bread-crumbs smoothly at the top ; pour clari-
fied butter over, and brown in the oven for from
fifteen to twenty minutes✪ Oysters a la Reine.
D 2
36 OYSTERS A LA MODE,
Oyster Rissoles a la Metropole.
Take some large oysters, beard them, and put
into a stewpan four large tablespoonfuls of thick
brown sauce, with half a shalot chopped fine ; season
with a dust of cayenne pepper and half a wine-glass
of chablis or sauterne, and half an ounce of glaze ;
reduce this to half the quantity, skimming it well,
pass it through a sieve, mix in the oysters, and let
it stand to get cool. Now take some slices of fat
bacon (cooked), stamp them out into little rounds
big enough to hold an oyster, cover each oyster
with some of the brown sauce and place it on the
bacon ; place another round of bacon on the top,
press the edges together, and put it between rounds
of very thin puff paste, pressing the edges well to-
gether. Put them into boiling butter and fry them
a pale yellow colour. Have some vermicelli rolled
very fine, and dust over them, and then sprinkle
them alternately with lobster coral and dried
parsley ; garnish with lemon✪ Oyster Rissoles a la Metropole.
Oyster Rolls.
Cut some slices of brown bread very thin, butter
them ; place three oysters, over which a little lemon
has been squeezed, a tiny dust of cayenne sprinkled,
and roll them up. Serve mounted up in a pyramid
on a napkin, garnished with parsley, and celery finely
shred handed with them✪ Oyster Rolls.
Oyster Roly Poly.
Mix half a pound of flour with a quarter of a
pound of very fincly-shrcd suet, freed from skin
OYSTERS A LA MODE. yj
and fibre ; add a pinch of salt, a small ^^<g^ and a
gill of milk ; roll out three or four times, and then
roll it to a long thin form, a quarter of an inch thick
and of a width to suit the size of the saucepan in
which it is to be boiled ; spread over a layer of
minced oysters seasoned with cayenne and lemon-
juice, and be careful that it does not reach the
edges of the pastry. Begin at one end, and roll it
up to fasten the mince inside ; moisten the edges
and press them securely together ; dip a cloth in
boiling water, flour it well, and tie the pudding
tightly in it ; plunge it into a saucepan of boiling
water, at the bottom of which a plate has been put,
and boil quickly till done enough. Oyster sauce or
lemon butter may be served round it
Oyster Salad. ✪ Oyster Roly Poly
Page 19 · 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
Oysters a la Reine.
Huitres a la Reine.
Take a small oval tin about an inch deep, butter it well all over, and cover with bread-crumbs. Have ready some good oysters, bearded, and free from grit ; put a layer of oysters over the breadcrumbs, shake in a little pepper, repeat the breadcrumbs with butter over them, and so on till the tin is full. Pour the oyster liquor (strained) over, and strew bread-crumbs smoothly at the top ; pour clarified butter over, and brown in the oven for from fifteen to twenty minutes.
D 2
Oyster Rissoles a la Metropole.
Take some large oysters, beard them, and put into a stewpan four large tablespoonfuls of thick brown sauce, with half a shalot chopped fine ; season with a dust of cayenne pepper and half a wine-glass of chablis or sauterne, and half an ounce of glaze ; reduce this to half the quantity, skimming it well, pass it through a sieve, mix in the oysters, and let it stand to get cool. Now take some slices of fat bacon (cooked), stamp them out into little rounds big enough to hold an oyster, cover each oyster with some of the brown sauce and place it on the bacon ; place another round of bacon on the top, press the edges together, and put it between rounds of very thin puff paste, pressing the edges well together. Put them into boiling butter and fry them a pale yellow colour. Have some vermicelli rolled very fine, and dust over them, and then sprinkle them alternately with lobster coral and dried parsley ; garnish with lemon.
Oyster Rolls.
Cut some slices of brown bread very thin, butter them ; place three oysters, over which a little lemon has been squeezed, a tiny dust of cayenne sprinkled, and roll them up. Serve mounted up in a pyramid on a napkin, garnished with parsley, and celery finely shred handed with them.
Oyster Roly Poly.
Mix half a pound of flour with a quarter of a pound of very fincly-shrcd suet, freed from skin
and fibre ; add a pinch of salt, a small pinch and a gill of milk ; roll out three or four times, and then roll it to a long thin form, a quarter of an inch thick and of a width to suit the size of the saucepan in which it is to be boiled ; spread over a layer of minced oysters seasoned with cayenne and lemonjuice, and be careful that it does not reach the edges of the pastry. Begin at one end, and roll it up to fasten the mince inside ; moisten the edges and press them securely together ; dip a cloth in boiling water, flour it well, and tie the pudding tightly in it ; plunge it into a saucepan of boiling water, at the bottom of which a plate has been put, and boil quickly till done enough. Oyster sauce or lemon butter may be served round it
Oyster Salad.
Records on this page
Oysters a la ReineOyster Rissoles a la MetropoleOyster RollsOyster Roly PolyOyster Salad