Dutch Oysters

Ingredients

• rock oysters
• yolk of an egg
• white pepper
• butter

Method

1. 1

   Roll rock oysters in yolk of egg, dip in grated bread-crumbs and white pepper, then fry in butter.

2. 2

   Serve with white sauce made from strained oyster liquor and lemon juice.

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.

Dutch Oysters. Huitres a la Flamande. Roll rock oysters in yolk of ^g%, then dip them in grated bread-crumbs, and white pepper one by T4 OYSTERS A LA MODE. one and fry them in butter. Serve with white sauce in which the Hquor from the oysters has been strained, and the juice of a lemon. Oyster Etiquettes. Etiquettes d'Huitres. Open two dozen oysters and put them in a basin ; chop a small bunch of parsley very fine. Mix with it a little minced lemon-peel, a quarter of a nutmeg grated, a dust of cayenne, the crumb of a French roll grated fine ; beat the yolks of three eggs, dip each oyster separately into this, and then roll them in bread-crumbs until they are thoroughly encased ; put three ounces of butter into a Dutch oven before a brisk fire, and when the butter is melted, arrange the oysters on the tray of the oven, and keep them turned till they are perfectly browned. Serve them with bread and butter cut very thin, and a stick of celery. Fleur of Oysters au Cordon Bleu. Fleur d'Huitres au Cordon Bleu. Butter a round flower shape, and place it on a buttered paper in a baking tin ; then line it with a mixture of four ounces of Vienna flour mixed into a stiff paste with two ounces of butter, one ^^%, a teaspoonful of lemon-juice, and a dust of cayenne, or a little green colouring mixed with a little cold water, and line the flower shape with it, and put in a buttered paper cut to its shape ; fill this with barley, and cook it in the oven for a quarter of an hour ; then take out the barley, fold a band of paper round the shape as if it OYSTERS A LA MODE. 15 were a souffle, and fill up the flower with the fol- lowing preparation. One ounce of flour, one ounce of butter, a little cayenne, a dessertspoonful of strained lemon-juice, two yolks of eggs, a tablespoonful of cream, half a gill of chablis, six drops of anchovy sauce ; stir all these over the fire till they boil. Then mix in four boned anchovies chopped very small, two dozen oysters that have been scalded in their own liquor, and the whipped whites of two eggs. Pour this into the mould, and sprinkle over a few bread- crumbs and some butter broken in pieces on the top, and bake for twenty minutes. Garnish with parsley sprinkled on the top, and slices of lemon on the dish. Fillets of Soles with Oysters. Filets de Soles aux Huitres. Take eight fillets of soles, and cook them in a buttered saute-pan, and dish them round a croustade filled with oysters, mixed in AUemande sauce. Pour some of the same sauce over the fillets. Fricasseed Oysters. Huitres en Fricassee. Cut two ounces of lean ham into dice, and put them into a stewpan with two ounces of fresh butter, a bunch of parsley, a sprig of thyme, a sliced onion, an inch of thin lemon-rind, and two cloves. Place the cover on the pan and let the contents steam gently for ten minutes. Pour over them half a pint of stock or gravy thickened with a spoonful of flour, a teaspoonful of essence of anchovy, and let them simmer for twenty minutes. i6 OYSTERS A LA MODE. Add two dozen oysters, and when they are quite hot draw the saucepan to the side of the fire for a minute or two to cool ; then gradually mix in the yolk of an egg

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