Creamed Oysters for Croustades

Ingredients

• one ounce of flour
• one ounce of butter
• one-half cup of milk
• two tablespoonfuls of mushroom liquor
• one-half cup of cream
• one-half teaspoonful of salt
• a dash of cayenne
• a little nutmeg
• one quart of medium-sized oysters

Method

1. 1

   Cook flour and butter for two minutes.

2. 2

   Stir in milk and mushroom liquor, bringing to a boil.

3. 3

   Add cream, salt, cayenne, and nutmeg.

4. 4

   Wash oysters, cut out the hard part, and stir into the sauce.

5. 5

   Boil until they begin to curl.

6. 6

   Fill each croustade with the mixture and serve hot.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 72. The excerpt below is the record exactly as published.

reamed Oysters for Groustades Cook for two minutes one ounce of fioor and one ounce of butter. Stir in one-half cup of milk and two tablespoonfnls of mushroom liquor. Let the misture come to a boil, then add one-half cup of cream, one-half teaspoonful of salt, a dash of cajenne, and a little nutmeg. Wash one quart of mediumnsized ojsters, cutting out the hard part. Stir them into the sauce. Let them come to a boil or until they begin to curi. Fili each croustade with the mixture and serve very hot. Oyster Patties Work one ounce of butter and one tablespoonful of flour into a smooth paste. When warm, add a little ground mace, salt, and cayenne. Gradually stir in three tablespoonfuls of cream. Boil for three or four minutes. Then pour in the strained liquor of two dozen small oysters. Lastly, add the oysters. Stir for a few minutes and fili patties prepared as foUowB : Line some patty pans with thin puff paste, fili with rice so they will keep their shape, cover the top with another piece of pastry. Bake in brisk oven. When baked, take off the top, empty out the rice, fili with the oysters, which have been kept warm, replace, cover, and serve. VìgB in Blankets Have at band oysters, salt, pepper, sliced fat bacon. Clean, and season some nice largo oysters with salt and pepper. Wrap each oyster in a slice of thin bacon, pinning it with a toothpick. Cook them until the bacon is crisp. Ourried Oysters Cook one quart of oysters over a slow fire in their own joice. If the juice is not sufficient to cook them, add a little water. Add sJso a tablespoon of butter, a teaspoon of curry powder, and salt and pepper to taste. When the oysters are 128 MBS. SEJBLT'S COOK BOOK firm, stir in one tablespoon of flour moistened to a paste with water. Stir caref ully and thoroughly while the liquor thickens. Oromeskies Have at band tbirty-five oysters, an equal quantity of cooked chicken, three or four mushrooms, two teaspoons of cream, three eggs, some frying batter, some slices of very thìn and fat bacon, and some parsley. Scald the oysters in their own liquor. Remove the hard part, also the black edge or beard as it is called. Cut the part remaining into small pieces, also cut the chicken and the mushrooms very fine. Make a cream sauce, add the liquor the oysters were scalded in, and boil until it is very thiok. A little cream, if you bave it, could be added. Mix it with the oysters, chicken, and mushrooms, stir in the yolks of three eggs, stir it over the fire for three or four minutes. Spread the mixture on a dish and set it away to cool. When thoroughly cold, roll into pieces about the size and shape of a goodnsized cork, wrap each one in a very thin slice of bacon. Dip each one in batter and fry in hot lard. When a nice brown, drain on brown paper and serve on hot piate with a gamish of fried parsley. OyBterB à la Linooln Line as many cases, — metal, paper, or china, — as desired with veal forcemeat for fish. Poach one quart of medium-sized oysters

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