Croustade of Oysters

Ingredients

• a loaf of bread
• three cupfuls of them
• two tablespoonfuls of butter
• one quart of cream
• three tablespoonfuls of flour
• three pints of oysters
• three teaspoonfuls of salt
• half a teaspoonful of pepper

Method

1. 1

   Cut out the heart of the bread and dry the crumbs.

2. 2

   Fry crumbs in butter until golden.

3. 3

   Boil cream, stir in flour mixed with cold milk, season, and layer in croustade with oysters and crumbs.

4. 4

   Bake slowly for half an hour.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 51. The excerpt below is the record exactly as published.

Croustade of Oysters. Have a loaf of bread baked in a round two-quart basin. When two or three days old, with a sharp knife cut out the heart of the bread, being careful not to break the crust. Break up the crumbs very fine, and dry them slowly in an oven ; then quickly fry three cupfuls of them in two table- spoonfuls of butter. As soon as they begin to look golden and are crisp, they are done. It takes about two minutes over a hot fire, stirring all the time. Put one quart of cream to boil, and when it boils, stir in three table-spoonfuls of flour, which has been mixed with half a cupful of cold milk. Cook eight minutes. Season well with salt and pepper. Put a layer of the sauce into the croustade, then a layer of oysters, which dredge well with salt and pepper ; then another layer of sauce and one of fried crumbs. Continue this until the croustade is nearly full, having the last layer a thick one of crumbs. It takes three pints of oysters for this dish, and about three teaspoonfuls of salt and half a teaspoonful of pep- pe

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