Oyster Bouchees
From The Cook Book, by "Oscar" of the Waldorf, 1896
Garnish with fried parsley.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 48. The excerpt below is the record exactly as published.
Oyster Bouchees. Blanch two dozen oysters and turn ten mushrooms, cut both into small pieces, put them into a saucepa/i with some white sauce and stir over the fire till hot Pre- pare some puff paste, giving it six turns, roll it out to about one- fourth inch in thick- ness, and with a fluted tin cutter, about two inches in diameter, cut eighteen rounds out of the paste
Cook this with the app: pantry check, scaling, and the assistant.