Oyster Aigrettes

Ingredients

• a table-spoonful of lemon-juice
• one of salad oil
• a little cold water
• the yolk of one egg
• a small tea-spoonful of anchovy sauce
• a dust of cayenne pepper
• sufficient flour to make
• the whites of two eggs

Method

1. 1

   Cover oysters with batter made from lemon-juice, salad oil, cold water, yolk of egg, anchovy sauce, and cayenne.

2. 2

   Work in enough flour to make a thick cream consistency.

3. 3

   Beat the egg whites to a froth and stir into the batter.

4. 4

   Roll each oyster in this and fry, serving very hot.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.

Oyster Aigrettes Take some oysters, cut off the beards and cover them with batter made as follows : — Beat up a table- spoonful of lemon-juice, one of salad oil, and a little cold water, with the yolk of one egg, a small tea- spoonful of anchovy sauce and a dust of cayenne pepper ; then work in sufficient flour to make, with the addition of more water, as much batter as required. The batter should be of the consistency of thick cream. Beat up the whites of two eggs

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