Croutes a l'Alsacienne

Ingredients

• One tablespoonful of Cream
• Twelve Oysters
• One Tomato
• One ounce of Butter
• One ounce of Flour
• One gill of Stock
• One teaspoonful of chopped Shalots and Mushrooms
• Pepper and Salt
• A little Cayenne
• A few drops of Lemon-juice
• Some Croutes of Bread (about 6 or 8)
• or, Kounds of Pastry (lightly browned)

Method

1. 1

   Take the oysters, just cook them in their liquor, then strain them, take off the beards and cut each oyster into four pieces.

2. 2

   Put the butter and flour into a stewpan, add the chopped shalots and mushrooms, and when these are well cooked stir in the tomato previously rubbed through a sieve.

3. 3

   Add the stock and oyster liquor, pepper, salt, cayenne and lemon juice, a tablespoonful of cream and then the pieces of oyster.

4. 4

   Place a little of this mixture on each croute, and lay a fillet of anchovy across the top.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 57. The excerpt below is the record exactly as published.

Croutes a rAlsacienne. Ingredients, One tablespoonful of Cream. Twelve Oysters. One Tomato. One ounce of Butter. One ounce of Flour. One gill of Stock. One teaspoonful of chopped Shalots and Mushrooms. Pepper and Salt. A little Cayenne. A few drops of Lemon-juice. Some Croutes of Bread (about 6 or 8) ; or, Kounds of Pastry (lightly browned)

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