First let oysters come to a boil in their own liquid with juice of a
lemon, pepper, salt. Let get cold in the broth then put two to¬
gether, resting on each other lengthwise so as to form a large oyster
— the hard part in and the soft part out. Put on a buttered roast¬
ing pan; cover with shrimp mousse and decorate with white mousse
all around with dots of truffles✪ Stuffed Oysters with Mousse of Shrimps a la Olive Griffin on top with a dot of mousse in the
centre and a diamond of truffle. Arrange on a spinach foundation
with unpeeled shrimps raised in between each oyster. Serve with
a shrimp sauce in the centre. Fish entree for luncheon or supper.
Stuffed Oysters with Mousse of Striped Bass a la Birger
Huitres farcies de Mousse de Bar raye, a la Birger
First let oysters come to a boil in their own liquid, with juice of a
lemon, pepper, and salt. Let get cold in the broth; then put two to¬
gether, resting on each other lengthwise so as to form a large oyster —
the hard part in and the soft part out. Put on a roasting pan; cover
with mousse of striped bass and decorate with white mousse colored
the shade of lobster. Decorate with a strip of chopped truffles
down the centre and Spanish pepper on each side. Arrange on a
foundation of hominy with lobster newbourg sauce and garnish with
lobster claws around and in between each oyster. Serve as a fish
entree for luncheon or supper.
Oysters ( Huitres ) a la Douce
Take a quart of fresh open oysters with own liquid (be careful
that no shell has remained on the oysters from the opening);
strain liquid from them free from sand; put on stove and let come
to a boil — but take care not to let it boil. In the mean¬
time, put a tablespoon butter in a saucepan with a tablespoon
flour, stir until dissolved; then add liquid from the oysters, juice of
one onion, a little Worcestershire sauce, pepper, salt, and two table¬
spoons sherry. Beat the sauce until nice and creamy; add the
oysters, then add half a cup cream; mix with yolks of two eggs;
shake the pan until it thickens; add two tablespoons chopped
parsley. Serve on a platter or in any kind of pastry. Garnish
with lemons and parsley. Fish dish for lunch, dinner, or supper.
Oysters with Celery on Toast a la Mathilda
Huitres au Celeri sur Roties, a la Mathilda
One quart oysters and a bunch of celery. Peel celery and cut
in nice pieces across; cook in water, a little salt, and a speck of
lemon juice until nice and tender (which will take from twenty to
thirty minutes). When done, add the oysters to the celery, with
the liquid also strained in; let it come to a boil but take care not to
let it boil. Put a large tablespoon butter in a saucepan; add two
tablespoons flour; stir until dissolved; then add liquid from the
oysters and celery; beat the sauce until nice and creamy; flavor with
pepper, salt, and little sherry; add yolk of one egg by dropping it
into the sauce, and beat very fast. Add oysters and celery, then
four tablespoons rich cream✪ Oysters with Celery on Toast a la Mathilda. Arrange on top of round pieces of
buttered toast; garnish with parsley and lemon around. Serve as
a fish entree for luncheon, dinner, or supper.
Oyster Ragout with Mushrooms a la Hammond
Ragodt de Huitres aux Champignons, a la Hammond ✪ Oyster Ragout with Mushrooms a la Hammond
Page 181 · 7 recipe records on this page
Presented as published in 1918. 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
First let oysters come to a boil in their own liquid with juice of a lemon, pepper, salt. Let get cold in the broth then put two to¬ gether, resting on each other lengthwise so as to form a large oyster — the hard part in and the soft part out. Put on a buttered roast¬ ing pan; cover with shrimp mousse and decorate with white mousse all around with dots of truffles on top with a dot of mousse in the centre and a diamond of truffle. Arrange on a spinach foundation with unpeeled shrimps raised in between each oyster. Serve with a shrimp sauce in the centre. Fish entree for luncheon or supper.
Stuffed Oysters with Mousse of Striped Bass a la Birger
Huitres farcies de Mousse de Bar raye, a la Birger
First let oysters come to a boil in their own liquid, with juice of a lemon, pepper, and salt. Let get cold in the broth; then put two to¬ gether, resting on each other lengthwise so as to form a large oyster — the hard part in and the soft part out. Put on a roasting pan; cover with mousse of striped bass and decorate with white mousse colored the shade of lobster. Decorate with a strip of chopped truffles down the centre and Spanish pepper on each side. Arrange on a foundation of hominy with lobster newbourg sauce and garnish with lobster claws around and in between each oyster. Serve as a fish entree for luncheon or supper.
Oysters ( Huitres ) a la Douce
Take a quart of fresh open oysters with own liquid (be careful that no shell has remained on the oysters from the opening); strain liquid from them free from sand; put on stove and let come to a boil — but take care not to let it boil. In the mean¬ time, put a tablespoon butter in a saucepan with a tablespoon flour, stir until dissolved; then add liquid from the oysters, juice of one onion, a little Worcestershire sauce, pepper, salt, and two table¬ spoons sherry. Beat the sauce until nice and creamy; add the oysters, then add half a cup cream; mix with yolks of two eggs; shake the pan until it thickens; add two tablespoons chopped parsley. Serve on a platter or in any kind of pastry. Garnish with lemons and parsley. Fish dish for lunch, dinner, or supper.
Oysters with Celery on Toast a la Mathilda Huitres au Celeri sur Roties, a la Mathilda
One quart oysters and a bunch of celery. Peel celery and cut in nice pieces across; cook in water, a little salt, and a speck of lemon juice until nice and tender (which will take from twenty to thirty minutes). When done, add the oysters to the celery, with the liquid also strained in; let it come to a boil but take care not to let it boil. Put a large tablespoon butter in a saucepan; add two tablespoons flour; stir until dissolved; then add liquid from the oysters and celery; beat the sauce until nice and creamy; flavor with pepper, salt, and little sherry; add yolk of one egg by dropping it into the sauce, and beat very fast. Add oysters and celery, then four tablespoons rich cream. Arrange on top of round pieces of buttered toast; garnish with parsley and lemon around. Serve as a fish entree for luncheon, dinner, or supper.
Oyster Ragout with Mushrooms a la Hammond Ragout de Huitres aux Champignons, a la Hammond
Records on this page
Oysters with Mushrooms in Vol-au-ventOysters a la DouceScalloped Oysters a la VictoriaStuffed Oysters with Mousse of Salmon a la MildredStuffed Oysters with Mousse of Shrimps a la Olive GriffinOysters with Celery on Toast a la MathildaOyster Ragout with Mushrooms a la Hammond