Open two dozen large oysters, add their liquor
to half a pint of dissolved aspic jelly, and the white
of an ^^g beaten up with the shell, mix in a small
pan, and place on the stove till it boils ; pass the
jelly through a tammy. Take a casserole shape,
and wet it with cold water, pour in as much jelly
as will cover the bottom. Let this set firm, then
put in a row of oysters, distant about an inch from
each other, and with a spoon pour a little of the
jelly over the oysters. Let it get cool. Then have
ready some thin slices of beetroot cut lengthways,
and with small fancy tin cutters cut out some
shapes of beetroot, lay them round in a row the same
as the oysters, sauce them over with the jelly, which
must be cold but not set. Place alternate layers
of oysters, beetroot, and jelly in the mould till it is
filled. Put it on ice, and when firm turn it out.
38 OYSTERS A LA MODE.
Cut up two lettuces, and mix two tablespoonfuls
of salad-oil with one and a half of vinegar, and a
little pepper and salt✪ Oyster Salad ; sprinkle them over the
lettuces and mix them up lightly, and place them
in the centre of the aspic.
Oyster Sandwiches.
Take large stewing oysters, pound them in a
mortar with a little cayenne and lemon-juice, spread
them on thin slices of brown bread and butter✪ Oyster Sandwiches, and
cut them into neat little rounds.
Oyster Sauce (Brown).
Allow three oysters for each person, scald them
in their own liquor for two minutes, then beard
them, and if the oysters are large, halve them. Mix
two ounces of butter very smoothly with an ounce
of flour, add the strained oyster liquor, half a pint of
brown gravy, half a minced shalot, a dust of ca}^enne,
and a teaspoonful of lemon-juice. Keep stirring till
the sauce is smooth ; then let it boil, after which
put in the oysters, and draw the pan to the side
until they are warmed through, but they must not
be allowed to boil. A teaspoonful of anchovy is
an improvement, and a tablespoonful of chablis✪ Oyster Sauce (Brown).
Some cooks prefer claret to the chablis.
Oyster Sauce for Entrees.
Having stewed the required number of oysters
in a good lump of butter, and a tablespoonful of
flour in which the liquor of the oysters has been put,
make a white roux, into which peel a few 'small
OYSTERS A LA MODE. 39
onions and mushrooms, and put them in with the
mixture, as well as a bunch of parsley, and two or
three green onions. Add a few spoonfuls of good
broth or stock, which must be reduced over the
fire. Then add a pint of cream✪ Oyster Sauce for Entrees, season well, keep
the sauce pretty thick, strain it through a tammy,
put in the oysters whole, and use it with such
viands as require oyster sauce.
Oyster Sauce a la Jubile. ✪ Oyster Sauce a la Jubile
Page 20 · 6 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
Open two dozen large oysters, add their liquor to half a pint of dissolved aspic jelly, Add the white of an egg beaten up with the shell, mix in a small pan, and place on the stove till it boils ; pass the jelly through a tammy. Take a casserole shape, and wet it with cold water, pour in as much jelly as will cover the bottom. Let this set firm, then put in a row of oysters, distant about an inch from each other, and with a spoon pour a little of the jelly over the oysters. Let it get cool. Then have ready some thin slices of beetroot cut lengthways, and with small fancy tin cutters cut out some shapes of beetroot, lay them round in a row the same as the oysters, sauce them over with the jelly, which must be cold but not set. Place alternate layers of oysters, beetroot, and jelly in the mould till it is filled. Put it on ice, and when firm turn it out.
Cut up two lettuces, and mix two tablespoonfuls of salad-oil with one and a half of vinegar, and a little pepper and salt ; sprinkle them over the lettuces and mix them up lightly, and place them in the centre of the aspic.
Oyster Sandwiches.
Take large stewing oysters, pound them in a mortar with a little cayenne and lemon-juice, spread them on thin slices of brown bread and butter, and cut them into neat little rounds.
Oyster Sauce (Brown).
Allow three oysters for each person, scald them in their own liquor for two minutes, then beard them, and if the oysters are large, halve them. Mix two ounces of butter very smoothly with an ounce of flour, add the strained oyster liquor, half a pint of brown gravy, half a minced shalot, a dust of cayenne, and a teaspoonful of lemon-juice. Keep stirring till the sauce is smooth ; then let it boil, after which put in the oysters, and draw the pan to the side until they are warmed through, but they must not be allowed to boil. A teaspoonful of anchovy is an improvement, and a tablespoonful of chablis.
Some cooks prefer claret to the chablis.
Oyster Sauce for Entrees.
Having stewed the required number of oysters in a good lump of butter, and a tablespoonful of flour in which the liquor of the oysters has been put, make a white roux, into which peel a few 'small
onions and mushrooms, and put them in with the mixture, as well as a bunch of parsley, and two or three green onions. Add a few spoonfuls of good broth or stock, which must be reduced over the fire. Then add a pint of cream, season well, keep the sauce pretty thick, strain it through a tammy, put in the oysters whole, and use it with such viands as require oyster sauce.
Oyster Sauce a la Jubile.
Records on this page
Oyster Roly PolyOyster SaladOyster SandwichesOyster Sauce (Brown)Oyster Sauce for EntreesOyster Sauce a la Jubile