Cromeskies aux Huitres

Ingredients

• 12 sauce oysters
• 8 yolks of eggs
• 2 dessertspoonfuls creme de riz
• 1 oz. butter
• 12 thin slices of bacon
• 1 tablespoonful of cream
• 1 lemon
• white pepper
• salt
• mace
• frying-batter
• Lard or dripping for frying
• parsley

Method

1. 1

   Blanch and beard the oysters, preserving the liquor.

2. 2

   Mince them coarsely.

3. 3

   Melt butter in a stewpan, add oysters, season with pepper, salt, and mace.

4. 4

   Stir in creme de riz, add oyster liquor, cream, lemon-juice, and parsley.

5. 5

   When hot, stir in yolks of eggs, let bind, and cool.

6. 6

   Shape into rolls, wrap in bacon, dip in batter, and fry in hot fat until golden.

7. 7

   Drain and garnish with fried parsley.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 187. The excerpt below is the record exactly as published.

d lemons. 585. Fried Sprats (JNo. 3). — -Wipe the fish as above, dip in beaten egg and bread- crumbs, fry in hot fat or lard, and serve as above. 586. Be if/nets d’Huitres ( Oyster Fritters). — 12 plumy oysters, 6 thin slices of streaky bacon, 2 oz. flour, a pinch of salt, 1 egg, \ oz. butter, frying -fat, parsley , ^ lemon. Beard the oysters, and sprinkle over with lemon-juice, flatten the bacon with a cutlet-bat, and cut each slice in two crossways, roll up . each oyster in a half-slice of bacon, and trim the edges. Prepare a batter in the following manner : sift the flour into a basin, add a pinch of salt, stir in the yolk of egg, and ipoisten with sufficient tepid water DRESSED FISH AND FISH ENTREES (HOT) 241 (about a tablespoonful) and the butter (oiled) to form a smooth paste, beat up well with a wooden spoon, and allow it to stand for a time, whisk the white of egg to a stiff froth and add it to the batter ; dip each oyster and bacon into the batter — covering completely — and drop one by one into boiling fat or clarified butter. Fry a golden colour, drain and dish up ; fry some washed and picked parsley and garnish the dish with this. 587. Cromeskies aux Hultres. — H doz. 'sauce oysters, 8 yolks of eggs, 2 dessertspoonfuls creme de riz, 1 oz. butter, 12 thin slices of bacon, 1 tablespoonful of cream, | lemon, white pepper, salt, and mace ; frying -batter. Lard or dripping for frying parsley

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