Macaroni Baskets with Creamed Oysters a la Maria

Ingredients

• Cook macaroni in water and salt until soft
• cut round slices of raw turnips
• Take one quart oysters
• Put one tablespoon butter in a pan
• add two tablespoons flour
• one cup oyster juice
• one cup milk

Method

1. 1

   Cook macaroni and form into a basket with turnip slices.

2. 2

   Boil oysters with pepper and salt.

3. 3

   Make a sauce with butter, flour, oyster juice, and milk.

4. 4

   Fill baskets with creamed oysters and garnish.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 185. The excerpt below is the record exactly as published.

Macaroni Baskets with Creamed Oysters a la Maria Hultres a la Creme, en Corbeilles de Macaroni, a la Maria Cook macaroni in water and salt until soft; cut round slices of raw turnips with the fluted biscuit cutter; stick toothpicks all around (about fifteen to seventeen); thread the macaroni in and out in a basket style until the toothpicks are all covered; put a pea on one toothpick and a piece of carrot on the other, alternately. Put in a pan of boiling water; cover with another pan; put on stove; cook about twenty-five minutes; fill with the creamed Oysters. Arrange on a paper doily with a handle of green pepper or lemon in each. Garnish with parsley. Serve for dinner or luncheon. Filling. Take one quart oysters; put on stove, with pepper and salt, until it comes to a boil. Put one tablespoon butter in a pan; add two tablespoons flour, one cup oyster juice, one cup milk

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