Attelets of Oysters
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Serve hot.
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.
Attelets of Oysters. Attelets aux Huitres. Stew the oysters as for oyster sauce. Have a sauce made as follows. ¥\y some herbs in a little butter, put a spoonful of flour in, moisten with the strained liquor of the oysters, season well with a little cayenne and salt, reduce the sauce, and thicken it with the yolks of three eggs, and pour it over the oysters. Let the whole stand till cold, and then skewer the oysters, using silver sl^ewers, OYSTERS A LA MODE. 3 and with a knife spread the sauce all round. Throw grated bread-crumbs over the oysters ; next dip into a batter, and then into crumbs again. Fry them of a fine brown, and serve. Oysters and Bacon (a Breakfast Dish). Huitres au Lard. Fry up some mashed potatoes in bacon fat, and break them in pieces with a fork, and let them brown a little more ; cut some thin rashers of bacon and arrange round the potatoes, which should be piled up in the middle of the dish. Broil some oysters in their shells with butter and cayenne, turn them out of their shells and place on the top of the po- tatoes ; garnish with lemon sippets. Ham may be used instead of bacon. Baked Oysters. Huitres au Four. Mix three tablespoonfuls of finely-grated bread- crumbs with half a saltspoonful of white pepper and a grate of nutmeg. Beard a dozen oysters, dip them in beaten ^gg, roll them in the seasoned crumbs, put each one in its lower shell, and lay a small piece oi butter upon it. Place the oysters in the oven for a few minutes until they are quite hot. Before serving, squeeze a little lemon-juice over them. Oysters in Batter. Huitres a la Fran9aise. Take some oysters, beard them, strain the liquor, and put them to stand in it for ten minutes. B 2 4 OYSTERS A LA MODE. Mix smoothly some butter, two tablespoonfuls of flour ; add to it, stirring till quite smooth, a little milk and cream mixed together ; beat up the yolk of an Qgg, and stir in with it a little salt
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Cook this with the app: pantry check, scaling, and the assistant.