Chaud-froid d’Hultres à la Montpellier

Ingredients

• 12 large oysters
• 1 dessertspoonful vinegar
• 1 bay-leaf
• 1 slice onion
• 1 gill aspic jelly
• 1 tablespoonful spinach puree
• a few sprigs of tarragon
• a few sprigs of chervil
• ^ gill cream
• 3 sheets of gelatine
• 1 teaspoonful lemon-juice
• 1 gill bechamel or veloutee sauce

Method

1. 1

   Remove the beards from the oysters and put both with their liquor into a stewpan.

2. 2

   Add the vinegar, bay-leaf, and onion, and heat up slowly (the oysters must not boil).

3. 3

   Drain and cool the oysters.

4. 4

   Strain the liquor, dissolve in it the gelatine soaked in water, add the spinach puree, heat up, and stir in the sauce, chopped tarragon, and chervil.

5. 5

   Mask twelve oyster-moulds with a thin layer of aspic jelly.

6. 6

   Mix the remainder of aspic with the prepared sauce, and pass through a tammy cloth.

7. 7

   When nearly cold, coat the oyster-moulds with a layer of this sauce; place an oyster in each, sprinkle with lemon juice, salt, and pepper.

8. 8

   Fill the moulds with chaud-froid sauce, and put them on ice to set.

9. 9

   Serve on a dish with a border of rice masked with sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 209. The excerpt below is the record exactly as published.

Chaud-froid d’Hultres d la Montpellier. —12 large oysters, 1 dessertspoonful vinegar, 1 bay-leaf, 1 slice onion, 1 gill aspic jelly, 1 tablespoonful spinach puree, a few sprigs of tarragon and chervil chopped finely, ^ gill cream, 3 sheets of gelatine, 1 tea- spoonful lemon-juice, 1 gill bechamel or.veloutee sauce

Cook this with the app: pantry check, scaling, and the assistant.