Oyster and Ham, Dubarry Style

Ingredients

• 18 oysters
• 1/2 lb. raw ham
• 1/4 lt. light chicken farce
• a few pistachios
• white bread-crumbs
• 1 egg
• clarified butter for frying
• 1 lemon
• a croute of fried bread
• tomato mayonnaise

Method

1. 1

   Beard the oysters, cut ham into thin slices.

2. 2

   Mix chicken farce with cream and pistachios.

3. 3

   Spread farce over oysters, wrap in ham, dip in egg, roll in breadcrumbs.

4. 4

   Fry in clarified butter until golden.

5. 5

   Serve on fried bread croute with lemon and watercress.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 26. The excerpt below is the record exactly as published.

Oyster and Ham, Dubarry Style.) 18 oysters, \ lb. raw ham, J It. light chicken farce a few pistachios, white bread-crumbs, i egg, clarified butter for frying, i lemon, a croute of fried bread, tomato mayonnaise. (See Sauces.) Beard the oysters, and cut the ham into very thin slices Mix the chicken farce with a little cream, and a few chopped pistachio kernels. Spread over each oyster with the prepared farce, then wrap each carefully in a thin slice of ham. Dip the oysters thus prepared 66 Recherche Entrees. into beaten egg, and roll in bread-crumbs, or if preferred coat them with light frying batter. Fry them in clari- fied butter to a golden brown, and drain well on paper or a cloth. Fix the bread croiite in the centre of a round flat dish, and insert on top a fancifully cut lemon

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