Oyster Aigrettes

Ingredients

• one ounce of butter
• half a pint of cold water
• two and a half ounces of Vienna flour
• two whole eggs
• the yolk of another
• a teaspoonful of lemon-juice
• three ounces of oyster powder
• a little salt
• a dust of cayenne

Method

1. 1

   Put butter into cold water till it boils; add flour, stirring until cooked.

2. 2

   Remove from heat, add eggs, salt, cayenne, lemon juice, and oyster powder.

3. 3

   Drop spoonfuls into hot fat and fry until brown.

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 3. The excerpt below is the record exactly as published.

Oyster Aigrettes. Aigrettes aux Huitres. Put one ounce of butter into half a pint of cold water till it boils ; when boiling add two and a half ounces of Vienna flour, stirring vigorously all the time over the fire until it is cooked, that is to say, until the panada leaves the sides of the saucepan quite clean and coats the spoon. Take it off the fire, and when slightly cooled add two whole eggs and the yolk of another, one by one, a little salt and cayenne, a teaspoonful of lemon-juice, and then three ounces of oyster powder,^ and beat well to- gether. Have ready some fat not quite boiling, and drop small pieces of the mixture from a tea- spoon and fry till a nice brown : it generally takes five to ten minutes. Serve on a napkin in form of a pyramid, and sprinkle with oyster powder dried in the oven. Angels on Horseback. Huitres a Cheval. Take very thin slices of fat bacon ; cut all the rind off. Then take an oyster (or two if very smally ; ' See Oyster Powder. B 2 OYSTERS A LA MODE. pour on it two drops of essence of anchovy, four of lemon and a dust of cayenne

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