of fine flour into a stew-pan "vvith two ounces of butter, a tiny
dust of ca3'enne pepper, a pinch of salt, three raw yolks of
eggs, and barely half a pint of cold milk ; mix well together,
and stir over the fire until it boils ; add the cut-up oysters
and their liquor. Whip four whites of eggs and a pinch of
salt till very stiff, and put this to the above ; mix well
together, and fill some httle paper cases which have been
oiled and dried (china cases can be used if liked) ; put
a few browned bread-crumbs on the top of each souffle, and a
tin}^ piece of butte✪ Little Oyster Soufflesr to keep it moist, and bake in a moderate
oven for about fifteen minutes.
107. Bissoles of Oysters.
Prepare two dozen of blanched 03'Sters as directed for
scolloped oysters (No. Ill), but cutting each oyster into six
pieces; turn them out upon a dish, where leave them until
quite cold ; then have the trimmings of some puff paste,
which roll very thin ; put the pieces of oysters upon it, fold
them over with the paste, which cut out with a round cutter,
giving each of the rissoles the shape of a turnover ; egg with
a paste-brush and throw them into bread-crumbs ; cover well;
have ready a steAv-pan in Avhich there is some very hot lard,
and in this fry your rissoles of a light brown colour ; dress
upon a napkin in a plate ; garnish Avith fried parsley, and
serve to be handed round the table.
108. Oysters a la Villeroi.
Blanch twenty-four large 03'sters in their oAvn liquor for
two minutes, then drain them ; take some chicken forcemeat,
spread it over both sides of the oysters, dip them in egg and
fresh bread-crumbs, then ifry them in hot lard for three
minutes, and serve with fried parsley.
186 THE THOROUGH GOOD COOK.
109. Angels on Horseback.
Cut some little round pieces of bread about a quarter
of an inch tliick and two inches in diameter; fry them in
clarified butter to a golden brown, then spread over them a
puree of anchovies, and on this puree place a little slice of
crisply fried bacon ; on the bacon put a bearded oyster which
has been simply warmed in the oven between two plates, with
a little butter and its liquor, and seasoned with a tiny dust
of nutmeg ; then sprinkle over the top a little chopped
parsley, and dish the crusts up in a row ; pour the oyster
liquor round them, and serve for a savoury or breakfast dish.
Toast can be used instead of the " crusts."
110. Bearded Oysters.
Scoop out the crumb from a small loaf, or some small
rolls, and place in the cavity oysters stewed with butter and
mace, and a little of their liquor, with tAvo or three spoonfuls
of rich milk added as they are done. Place on the top of
the rolls the pieces sliced off; set them in the oven a few
minutes, and serve on a dish, hot.
111. Scolloped Oysters.
Beard the oysters ; wash in their own liquor ; steep bread-
crumbs in the latter ; put these with the oysters into scollop
shells, with a bit of butter and a seasoning of sah, pepper, and
a little grated nutmeg ; make a compost of bread-crumbs and
butter, cover, and roast before the fire or in an oven.
FISH. 187
112. Pickled Oysters. ✪ Bissoles of Oysters
Page 110 · 7 recipe records on this page
Presented as published in 1895. 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
A modernized reading is not available for this page yet. You are seeing the original text.
of fine flour into a stew-pan "vvith two ounces of butter, a tiny
dust of ca3'enne pepper, a pinch of salt, three raw yolks of
eggs, and barely half a pint of cold milk ; mix well together,
and stir over the fire until it boils ; add the cut-up oysters
and their liquor. Whip four whites of eggs and a pinch of
salt till very stiff, and put this to the above ; mix well
together, and fill some httle paper cases which have been
oiled and dried (china cases can be used if liked) ; put
a few browned bread-crumbs on the top of each souffle, and a
tin}^ piece of butter to keep it moist, and bake in a moderate
oven for about fifteen minutes.
107. Bissoles of Oysters.
Prepare two dozen of blanched 03'Sters as directed for
scolloped oysters (No. Ill), but cutting each oyster into six
pieces; turn them out upon a dish, where leave them until
quite cold ; then have the trimmings of some puff paste,
which roll very thin ; put the pieces of oysters upon it, fold
them over with the paste, which cut out with a round cutter,
giving each of the rissoles the shape of a turnover ; egg with
a paste-brush and throw them into bread-crumbs ; cover well;
have ready a steAv-pan in Avhich there is some very hot lard,
and in this fry your rissoles of a light brown colour ; dress
upon a napkin in a plate ; garnish Avith fried parsley, and
serve to be handed round the table.
108. Oysters a la Villeroi.
Blanch twenty-four large 03'sters in their oAvn liquor for
two minutes, then drain them ; take some chicken forcemeat,
spread it over both sides of the oysters, dip them in egg and
fresh bread-crumbs, then ifry them in hot lard for three
minutes, and serve with fried parsley.
186 THE THOROUGH GOOD COOK.
109. Angels on Horseback.
Cut some little round pieces of bread about a quarter
of an inch tliick and two inches in diameter; fry them in
clarified butter to a golden brown, then spread over them a
puree of anchovies, and on this puree place a little slice of
crisply fried bacon ; on the bacon put a bearded oyster which
has been simply warmed in the oven between two plates, with
a little butter and its liquor, and seasoned with a tiny dust
of nutmeg ; then sprinkle over the top a little chopped
parsley, and dish the crusts up in a row ; pour the oyster
liquor round them, and serve for a savoury or breakfast dish.
Toast can be used instead of the " crusts."
110. Bearded Oysters.
Scoop out the crumb from a small loaf, or some small
rolls, and place in the cavity oysters stewed with butter and
mace, and a little of their liquor, with tAvo or three spoonfuls
of rich milk added as they are done. Place on the top of
the rolls the pieces sliced off; set them in the oven a few
minutes, and serve on a dish, hot.
111. Scolloped Oysters.
Beard the oysters ; wash in their own liquor ; steep bread-
crumbs in the latter ; put these with the oysters into scollop
shells, with a bit of butter and a seasoning of sah, pepper, and
a little grated nutmeg ; make a compost of bread-crumbs and
butter, cover, and roast before the fire or in an oven.
FISH. 187
112. Pickled Oysters.