Cut thin slices of brown bread and butter ; cover
one piece thinly with caviare, then put on some
whole fresh oysters, cover with the other piece of
bread and butter, and form into a sandwich. The
oysters must not be cut, and there should be two
in each sandwich. A squeeze of lemon✪ Oyster and Caviare Sandwiches is a great
improvement.
Chartreuse of Oysters.
Chartreuse d'Huitres.
Take three or four dozen oysters, beard them
and take away the hard parts or horns ; add half a
pint of strained oyster liquor, a glass of chablis, and
five or six anchovies boned and minced ; let- them
OYSTERS A LA MODE. 9
simmer. When warm strain the Hquor, and add to
it eight or ten sheets of best French leaf gelatine,
melted in a gill of oyster liquor, with a good pinch
of white pepper ; boil it up and clarify it with
whites of eggs, tammy it, and then add a little of
Marshall's apple-green colouring✪ Chartreuse of Oysters. Now have two
plain moulds, one about one inch larger than the
other, and pour a very little of the jelly into the
bottom of the larger one ; then place on it a layer
of the oysters, with pieces of the anchovies here and
there ; cover this with more jelly, but only just
enough to make a smooth surface ; lay this on ice.
When it is quite firm put the smaller mould inside
the larger one, taking care to place it exactly in
the middle, so that the vacant space may be the
same all round. In this vacant place dispose of
the rest of the oysters and anchovies, filling up the
interstices with jelly till the whole mould is filled
up. Place the mould upon ice to freeze, and when
ready to turn out fill the inner mould with warm
water, and then pull it out and fill up the inner
space with iced lobster sauce, and turn out the
entire mould. Garnish with red aspic jelly.
Oysters Cold au Natural.
The true lover of oysters will prefer them
without any adjuncts except their own gravy, but
still there are many who like to have vinegar and
pepper, or lemon and cayenne, as accompaniments.
Brown bread and butter is usually served with
them ; stout or chablis is generally drunk with them.
lo OYSTERS A LA MODE.
Oyster Cream.
Huitres a la Creme.
Pound four dozen oysters in a mortar, taking
away the hard parts ; add a Httle of their Hquor, a
dust of cayenne, and half a pint of double cream
whilst pounding ; add pepper and salt to taste.
Pass the mixture through a hair sieve and work in
another half-pint of cream. Garnish a plain mould
with truffles and pistachio nuts✪ Oyster Cream ; pour in the
mixture, and steam for an hour very slowly.
Serve with chablis or champagne sauce, and lemon
sippets. Small moulds may be used instead of the
larger one.
Oyster Creams a la Devonshire.
Creme d'Huitres a la Devonshire.
Take some fresh oysters, beard them, and cover
each with three drops of essence of anchovy and a
squeeze of lemon and a tiny dust of cayenne. Have
some Devonshire clotted cream, and stir in these
oysters. Put three with some cream into the little
French china ramequin moulds, and strew lobster
coral over the top and serve.
Croquettes of Oysters.
Croquettes aux Huitres.
Take a dozen plump large oysters. Put them
in their own liquor in a saucepan over a gentle fire
for a minute or two to harden ; then beard them ;
then cut each one into eight or ten pieces. .Mix an
OYSTERS A LA MODE. ii ✪ Croquettes of Oysters
Page 7 · 4 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
Cut thin slices of brown bread and butter ; cover one piece thinly with caviare, then put on some whole fresh oysters, cover with the other piece of bread and butter, and form into a sandwich. The oysters must not be cut, and there should be two in each sandwich. A squeeze of lemon is a great improvement.
Chartreuse of Oysters.
Chartreuse d'Huitres.
Take three or four dozen oysters, beard them and take away the hard parts or horns ; add half a pint of strained oyster liquor, a glass of chablis, and five or six anchovies boned and minced ; let them
simmer. When warm strain the liquor, and add to it eight or ten sheets of best French leaf gelatine, melted in a gill of oyster liquor, with a good pinch of white pepper ; boil it up and clarify it with whites of eggs, tammy it, and then add a little of Marshall's apple-green colouring. Now have two plain moulds, one about one inch larger than the other, and pour a very little of the jelly into the bottom of the larger one ; then place on it a layer of the oysters, with pieces of the anchovies here and there ; cover this with more jelly, but only just enough to make a smooth surface ; lay this on ice. When it is quite firm put the smaller mould inside the larger one, taking care to place it exactly in the middle, so that the vacant space may be the same all round. In this vacant place dispose of the rest of the oysters and anchovies, filling up the interstices with jelly till the whole mould is filled up. Place the mould upon ice to freeze, and when ready to turn out fill the inner mould with warm water, and then pull it out and fill up the inner space with iced lobster sauce, and turn out the entire mould. Garnish with red aspic jelly.
Oysters Cold au Natural.
The true lover of oysters will prefer them without any adjuncts except their own gravy, but still there are many who like to have vinegar and pepper, or lemon and cayenne, as accompaniments. Brown bread and butter is usually served with them ; stout or chablis is generally drunk with them.
Oyster Cream.
Huitres a la Creme.
Pound four dozen oysters in a mortar, taking away the hard parts ; add a little of their liquor, a dust of cayenne, and half a pint of double cream whilst pounding ; add pepper and salt to taste. Pass the mixture through a hair sieve and work in another half-pint of cream. Garnish a plain mould with truffles and pistachio nuts ; pour in the mixture, and steam for an hour very slowly. Serve with chablis or champagne sauce, and lemon sippets. Small moulds may be used instead of the larger one.
Oyster Creams a la Devonshire.
Creme d'Huitres a la Devonshire.
Take some fresh oysters, beard them, and cover each with three drops of essence of anchovy and a squeeze of lemon and a tiny dust of cayenne. Have some Devonshire clotted cream, and stir in these oysters. Put three with some cream into the little French china ramequin moulds, and strew lobster coral over the top and serve.
Croquettes of Oysters.
Croquettes aux Huitres.
Take a dozen plump large oysters. Put them in their own liquor in a saucepan over a gentle fire for a minute or two to harden ; then beard them ; then cut each one into eight or ten pieces. .Mix an
Records on this page
Oyster and Caviare SandwichesChartreuse of OystersOyster CreamCroquettes of Oysters