Cotelettes aux Huitres à la Crème

Ingredients

• Two dozen Oysters and their liquor
• Two and a half ounces of Vienna Flour
• One and a half ounce of Butter
• Parsley
• Half a gill of Cream
• Half a gill of Sherry
• Six Mushrooms
• Bread-crumbs
• One dessertspoonful of Lemon Juice
• The Yolks of three Eggs
• Salt
• Cayenne

Method

1. 1

   Cook the flour well in the butter, then add one gill of boiling oyster liquor, the cream, sherry, lemon juice, salt and cayenne, and the yolks of egg; stir these all well together till it thickens.

2. 2

   Take the beards off the oysters, cut each of them into four pieces and stir them into the mixture, also the mushrooms chopped up.

3. 3

   Turn this out on a dish to cool.

4. 4

   Divide this mixture into portions of equal size, egg and bread-crumb them, form into nice-shaped cutlets, fry them in boiling fat, and dish-up with fried parsley.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 11. The excerpt below is the record exactly as published.

Cotelettes aux Huitres k la Cr^me. Ingredients, Two dozen Oysters and their liquor. Two and a half ounces of Vienna Flour. One and a half ounce of Butter. Parsley. Half a gill of Cream. Half a gill of Sherry. Six Mushrooms. Bread-crumbs. One dessertspoonful of Lemon Juice. The Yolks of three Eggs. Salt and Cayenn©^ DRESSED FISH. 31 Cook the flour well in the butter^ then add one gill of boiling oyster liquor, the cream, sherry, lemon juice, salt and cayenne

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