Coquilles of Oysters au Gratin

Ingredients

• twenty-four medium-sized oysters
• half a pinch of pepper
• half an ounce of butter
• half a pint of veloute sauce (No. 152)
• three tablespoonfuls of the oyster liquor

Method

1. 1

   Blanch the oysters in their liquor for five minutes, add pepper and butter, then drain.

2. 2

   Mix with veloute sauce and oyster liquor, fill table-shells, sprinkle with bread-crumbs, and brown in the oven for six minutes.

3. 3

   Serve on a hot dish with a folded napkin.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 128. The excerpt below is the record exactly as published.

Coquilles of Oysters au Gratin. — Blanch twenty-four medium- sized oysters in their own liquor for five minutes ; add half a pinch of pepper and half an ounce of butter ; then drain them, keeping the liquor for further use. Add to the oysters half a pint of veloute sauce (No. HORS D'CEUVRES. 189 152), mixed with three tablespoonfuls of the oyster liquor; keep it thick, and be very careful not to break the oysters. Fill six table-shells with this preparation, sprinkle with grated, fresh bread-crumbs and a very little clarified butter, and brown well in the oven for six minutes. Dress on a hot dish with a folded napkin, and serve. 273. Oysters in Shells a PAnglaise.— Select eighteen large oysters. Put three into each of six table-shells and season with a pinch of pepper, besprinkle with slightly fried bread-crumbs, and lay them on a flat roast- ing-pan. Place them in a very brisk oven for about four minutes, or until the oysters raise ; then serve on a dish with a folded napkin. 274. Lamb Sweetbreads en Petites Caisses. — Blanch, pare, and clean six small lamb sweetbreads as for No. 601. Lay them aside to cool, then lard them with either fresh fat pork or truffles. Place them in a well- buttered sautoire, adding a gill of chicken broth or a gill of Madeira wine. Cover with a buttered paper, and let . cook to a golden color in the oven for ten minutes. Then lay them on a dish. Put half a gill of cooked fine herbs (No. 143) and a gill of well-reduced Espagnole sauce (No. 151) into the sautoire, letting itcookfor five minutes. Take six small boxes of buttered paper and pour a little of the gravy at the bottom of each -r cover with sweetbreads, and place them on a baking-dish ; keep them for five minutes in an open oven, then serve on a folded napkin. 275. Oysters en Petites Caisses. — Open and blanch for five minutes twenty-four medium-sized oysters

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