Sift the flour, mix it with 2 oz. grated cheese, and
rub in the butter ; add a pinch of salt and a dust of
cayenne, and work into a stiff paste with the egg-yolk.
Roll out, stamp out some rounds about two inches in
diameter, place them on a buttered baking- sheet, and
bake a golden colour. Put the oysters, after having
removed the beards, with some of the liquor in a saute -
pan ; sprinkle with lemon juice, a pinch of salt, and a
dust of cayenne ; toss over the fire till hot, but do not
SAVOURIES AND BREAKFAST DISHES. 647
let them boil. Mix the anchovy paste with the remain-
ing cheese, spread one side of the baked biscuits. Heat
up the rounds of tongue in a httle butter and place one
on top of the paste, or place the tongue on the biscuit
and spread a layer of the paste on the tongue. Put
an oyster in the centre of each ; bake a few minutes ;
dish up, garnish with parsley, and serve.
693. Huitres en Petites Caisses a la Diable. — 24
small oysters, 1 glass Chablis, f oz. butter, | pint
Veloute sauce, J oz. lobster butter, 1 yolk of egg, | oz.
Parmesan cheese (grated), | oz. soft breadcrumbs, a
pinch of white pepper, curry powder, and cayenne, 8
small paper souffle cases.
Blanch the oysters and beard them ; put them in a
saute-pan with the wine and fresh butter ; season with
pepper, curry, and cayenne ; shake the pan over the fire
for a few minutes, then add the sauce and the egg-yolk»
Let it get hot so as to bind the sauce ; then mix in the
lobster butter, put three oysters with a sufficient quantity
of sauce in each souffle case, sprinkle over with a mix-
ture of breadcrumbs and cheese ; place on a baking-
sheet and bake in a brisk oven for five minutes. Dish
up on a folded napkin, and send to table very hot.
694. Croquettes aux Huitres. — 2 doz. large sauce
oysters, ^ lb. fresh breadcrumbs, 2 oz. butter, 2 oz.
cooked fish, 2 tablespoonfuls bechamel sauce, | lemon>
2 yolks of eggs and 1 whole, mignonette pepper and
cayenne, clarified fat, panurette or breadcrumbs^
parsley.
Beard the oysters, drain them on a cloth, mince
coarsely, and put in a basin with the breadcrumbs^
butter, the two yolks of eggs, and the sauce ; mix well
and season with a little mignonette pepper and a dust
of cayenne. Add the fish chopped finely, a few drops-
of lemon juice, and a teaspoonful of finely-chopped
lemon rind. Stir over a slow fire to get warm through,.
then spread on a dish and put to cool. Shape the mix-
ture into small corks ; brush over with beaten egg, dip
in panurette or breadcrumbs, and fry in hot clarified
648 RECHEKCHE COOKERY.
butter a golden colour. Drain on a cloth ; dish up,
garnish with fried parsley, and serve hot.
695. Boiines Bouches aux Huitres. — Stamp out some
shces of bread with a circular cutter, fry in butter to
a light brown colour, and drain them. Take twelve
large oysters from the shells, drain and trim them,
wrap up each lightly in a thin piece of bacon, fasten
with a small skewer. Roast them in front of a clear
fire, or broil them in a saute-pan over the fire ; when
done on both sides, remove the skewers, and place one
oyster with the bacon neatly trimmed on each of the
croutons ; range them on a folded napkin, garnish with
parsley, and serve quickly.
Page 301
Presented as published in 1892. 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
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Sift the flour, mix it with 2 oz. grated cheese, and
rub in the butter ; add a pinch of salt and a dust of
cayenne, and work into a stiff paste with the egg-yolk.
Roll out, stamp out some rounds about two inches in
diameter, place them on a buttered baking- sheet, and
bake a golden colour. Put the oysters, after having
removed the beards, with some of the liquor in a saute -
pan ; sprinkle with lemon juice, a pinch of salt, and a
dust of cayenne ; toss over the fire till hot, but do not
SAVOURIES AND BREAKFAST DISHES. 647
let them boil. Mix the anchovy paste with the remain-
ing cheese, spread one side of the baked biscuits. Heat
up the rounds of tongue in a httle butter and place one
on top of the paste, or place the tongue on the biscuit
and spread a layer of the paste on the tongue. Put
an oyster in the centre of each ; bake a few minutes ;
dish up, garnish with parsley, and serve.
693. Huitres en Petites Caisses a la Diable. — 24
small oysters, 1 glass Chablis, f oz. butter, | pint
Veloute sauce, J oz. lobster butter, 1 yolk of egg, | oz.
Parmesan cheese (grated), | oz. soft breadcrumbs, a
pinch of white pepper, curry powder, and cayenne, 8
small paper souffle cases.
Blanch the oysters and beard them ; put them in a
saute-pan with the wine and fresh butter ; season with
pepper, curry, and cayenne ; shake the pan over the fire
for a few minutes, then add the sauce and the egg-yolk»
Let it get hot so as to bind the sauce ; then mix in the
lobster butter, put three oysters with a sufficient quantity
of sauce in each souffle case, sprinkle over with a mix-
ture of breadcrumbs and cheese ; place on a baking-
sheet and bake in a brisk oven for five minutes. Dish
up on a folded napkin, and send to table very hot.
694. Croquettes aux Huitres. — 2 doz. large sauce
oysters, ^ lb. fresh breadcrumbs, 2 oz. butter, 2 oz.
cooked fish, 2 tablespoonfuls bechamel sauce, | lemon>
2 yolks of eggs and 1 whole, mignonette pepper and
cayenne, clarified fat, panurette or breadcrumbs^
parsley.
Beard the oysters, drain them on a cloth, mince
coarsely, and put in a basin with the breadcrumbs^
butter, the two yolks of eggs, and the sauce ; mix well
and season with a little mignonette pepper and a dust
of cayenne. Add the fish chopped finely, a few drops-
of lemon juice, and a teaspoonful of finely-chopped
lemon rind. Stir over a slow fire to get warm through,.
then spread on a dish and put to cool. Shape the mix-
ture into small corks ; brush over with beaten egg, dip
in panurette or breadcrumbs, and fry in hot clarified
648 RECHEKCHE COOKERY.
butter a golden colour. Drain on a cloth ; dish up,
garnish with fried parsley, and serve hot.
695. Boiines Bouches aux Huitres. — Stamp out some
shces of bread with a circular cutter, fry in butter to
a light brown colour, and drain them. Take twelve
large oysters from the shells, drain and trim them,
wrap up each lightly in a thin piece of bacon, fasten
with a small skewer. Roast them in front of a clear
fire, or broil them in a saute-pan over the fire ; when
done on both sides, remove the skewers, and place one
oyster with the bacon neatly trimmed on each of the
croutons ; range them on a folded napkin, garnish with
parsley, and serve quickly.