Dariole of Oysters

Ingredients

• 2 or 3 doz. oysters
• 3 eggs
• Breadcrumbs
• Pepper
• salt
• Parsley
• Butter
• milk

Method

1. 1

   Put the breadcrumbs in a basin, beat up the eggs and mix with the oysters, breadcrumbs, a cupful of milk, parsley, pepper, and salt.

2. 2

   Fill the dariole tins, which should have been buttered; put in the oven and bake for about ten minutes; turn out when wanted and serve very hot.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 20. The excerpt below is the record exactly as published.

butter Tablespoonful white sauce. Mode. — Put the butter, lemon juice and cayenne in a saucepan and allow it to boil ; then add the oysters and white sauce. Serve on toast with slice of lemon on top. OyHters. 89— ~OYSTEE FEITTEES. 2 doz. oysters Cupful of flour 2 eggs A little milk Pepper and salt. Mode. — Beat up the eggs and milk well, then add the flour slowly and mix until a nice soft batter without lumps ; add the oysters, pepper and salt. Have ready a panful of boiling fat, put in spoonfuls of the mixture and fry a nice brown. 90— OYSTER OMELETT. 3 eggs 1 doz. oysters Pepper and salt. Mode. — Beat separately the yolks and whites of the eggs, put the oysters into the yolks, and at the last minute add the whites and beat well ; pour in a nice clean pan that has been rubbed with a little bacon fat ; shake the pan a little to prevent it from sticking, turn up one half and allow it to brown nicely. Serve very hot on a nicely folded serviette. 91— OYSTEE COCKTAIL. 2 doz. large tomatoes J pt. vinegar 2 tablespoonfuls Worcester- Teaspoonful cayenne shire sauce 2 eggs ^ pt. anchovy sauce. Mode. — Boil the tomatoes to a pulp, then strain and add the other ingredients, beat up the two eggs and boil altogether, allow to get cool. This sauce is served in a small bowl with fresh oysters ; a splendid appetiser. 92— SCALLOPED OYSTEES. 2 doz. oysters Butter, pepper and salt J pt. white sauce Breadcrumbs. Mode. — Put about six oysters into each scalloped shell, cover with white sauce, a little chopped parsley, Oysters. season with pepper and salt, cover witli breadcrumbs, and put small pieces of butter on each. Bake until a nice brown. 93— OYSTEES IN OASES. 2 doz, oysters 1 egg Cayenne Juice of lemon Cupful of white sauce in which the liquor of the oysters has been put. Mode. — Put the 03^sters, salt and juice of the lemon in the white sauce, beat up the yolk of an egg and add all to the white sauce, fill so^affle cases, then cover each with breadcrumbs and a piece of butter. Brown under a grill or a salamander. 94_OYSTEES IN SHELLS. Mode.- Place the oysters (in their shells) upon a grill over a sharp fire ; when the shell opens turn over into the deep shell and add a small piece of butter, pepper and salt ; serve about six to each person. 95— OYSTEE AU OEATIN. 2 doz. oysters 1 egg Grated cheese Bread. Mode. — Dust your oysters quite dry with flour, * pepper and salt, then wash with the egg, drop them into boiling lard in a frying basket. Take them out, fry your bread in small pieces, then arrange four oysters (fried) on each crouton, cover all with grated cheese and bake in a quick oven. 96— DAEIOLES OF OYSTEES. 2 or 3 doz. oysters

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