Huitres d la Tsar

Ingredients

• 12 oysters
• 12 rounds of sliced cooked ox-tongue
• 1 oz. anchovy paste
• 3 oz. grated Parmesan cheese
• 1 lemon
• 3 oz. flour
• 1£ oz. butter
• 1 yolk of egg
• salt
• and cayenne

Method

1. 1

   Sift flour, mix with cheese, rub in butter, add salt and cayenne, and work into a stiff paste with egg yolk.

2. 2

   Roll out, stamp rounds, bake until golden.

3. 3

   Heat oysters with liquor, season, toss until hot.

4. 4

   Mix anchovy paste with remaining cheese, spread on biscuits, top with tongue, add oyster, bake a few minutes, garnish with parsley, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 491. The excerpt below is the record exactly as published.

1 lemon. Put the tea in a teapot, previously heated, pour over the water (boiling), allow it to infuse ; then pour off into an ice-freezer, pre- viously placed in a tub charged with broken ice and coarse salt ; mix the tea with the sugar and cream. Freeze until of a creamy appearance, then put into a jug and serve in cups or glasses. Cut the lemon into thin slices, put them on a glass dish, and hand round with the iced tea. Tea thus prepared should be in a liquid state when served ; vanilla flavouring is sometimes added, but is not recommended. 1 CHAPTER XXVIII ENTREMETS SAVOUREUX, BONNES BOUCHES, ETC. (SAVOURIES AND BREAKFAST DISHES) 1812. Huitres gratinees en Coquilles (Oysters in Shells). — 18 oysters, 1 oz. butter, % lemon, 3 tablespoonfuls bechamel (No. 202), white bread crumbs, cayenne or krona pepper, parsley for garnish. Open the oysters and remove the beards ; ’preserve a little of the liquor and eighteen round shells. Wash the shells and wipe dry ; butter the inside. Put a teaspoonful of bechamel sauce in each of the shells, also a few drops of oyster liquor and lemon-juice ; lay the bearded oysters on this, season with a dust of krona or cayenne, put a little more sauce on top of each ; sprinkle with bread-crumbs, and lay a tiny piece of butter on top of each. Place them on a baking-sheet in a quick oven for ten minutes or less, just long enough to slightly colour the top ; dish up on a very hot dish on a folded napkin ; garnish with a few sprigs of freshly-picked parsley, and serve as hot as possible. 1813. Huitres d 7a Tsar. — 12 oysters, 12 rounds of sliced cooked ox-tongue, 1 oz. anchovy paste, 3 oz. grated Parmesan cheese, i lemon, 3 oz. flour, 1£ oz. butter, 1 yolk of egg, salt, and cayenne

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