Oyster Bissolettes

Ingredients

• the oysters
• half a gill of white stock
• the same of single cream or new milk
• 2oz. of white roux
• one-third their bulk of minced mushrooms
• some puff or anchovy pastry

Method

1. 1

   Beard oysters and boil beards in liquor with stock and cream until flavored.

2. 2

   Strain over roux, cook until thick, stir in minced oysters and mushrooms, cool.

3. 3

   Roll pastry thin, stamp rounds, fill with mixture, fold, brush with egg, and bake.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 32. The excerpt below is the record exactly as published.

Oyster Bissolettes. — Beard the oysters aud boil the beards in the oyster liquor with half a gill of white stock and the same of single cream or new milk till strongly flavoured, then strain this on to 2oz. of white roux (or an ounce of butter and flour smoothly blended over the fire) and allow it all to cook together till very thick. Stir into this the oysters minced, with one-third their bulk of minced mushrooms, and turn out the mixture to cool. Roll out some puff or anchovy pastry

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