Huitres a la Dubarry

Ingredients

• 6 to 8 Dutch potatoes of even size
• 18 to 24 small oysters
• 2 tablespoonfuls supreme sauce (No. 210)
• 1 tablespoonful double cream
• 1/2 gill Chablis
• salt
• pepper
• 1 oz. fresh butter
• 1 yolk of egg

Method

1. 1

   Wash and dry the potatoes, cut off a small portion at each end, and place in a well buttered saute-pan.

2. 2

   Bake in a hot oven until done.

3. 3

   Remove some inside and rub through a sieve while hot.

4. 4

   Mix with butter, yolk of egg, and seasoning.

5. 5

   Beard the oysters, heat with liquor and wine, drain, add supreme sauce and cream, season, and mix carefully.

6. 6

   Place potatoes in a row, add oysters and sauce, pipe potato puree around, cover with sauce, brush with beaten egg, and bake briefly.

7. 7

   Serve immediately.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 188. The excerpt below is the record exactly as published.

Hultres a la Dubarry.— 6 to 8 Dutch potatoes of even size, 18 to 24 small oysters, 2 tablespoonfuls supreme sauce ( No. 210), 1 tablespoonful double cream, \ gill Chablis, salt and pepper, 1 oz. fresh butter, 1 yolk of egg

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