Oyster Bouchées a l'Allemande

Ingredients

• two dozen blanched oysters
• ten turned mushrooms
• a little salt
• a little pepper
• some Allemande sauce

Method

1. 1

   Line bouchee cups with puff paste and bake.

2. 2

   Cut oysters and mushrooms into dice, warm in Allemande sauce, fill the bouchees, and cover with fried parsley and lemon juice.

Nutrition per serving

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

Oyster Bouchdes a rAllemande. Bouchees d'Huitres a rAllemande. Have some little bouchee cups lined with puff paste, and bake them in a brisk oven. Take two dozen blanched oysters and ten turned mushrooms. Cut the whole into dice, and warm them in some Allemande sauce ; fill the bouchees, and cover with fried parsley over which a little lemon-juice has been squeezed. Huitres a la Brochette. Oysters a la Brochette. Remove some large oysters from their shells, toss them in bread-crumbs previously seasoned with pepper and salt, and a little finely-minced parsley. Place them in a double gridiron, sprinkle them with dissolved butter ; grill them for one minute. Dish them in a circle on a napkin, with fried parsley in the centre. Serve thin slices of brown bread and butter and lemon cut in quarters with them. OYSTERS A LA MODE. Oysters Broiled. Huttres Grillees. Take a dozen oysters, open them, and leave them in the deep shell. Place a little butter upon each, with a pinch of salt and cayenne, and half a teaspoonful of lemon-juice. Put the shells on the gridiron over a clear but not fierce fire, and boil them for three minutes. Serve them neatly ar- ranged on a folded napkin. Serve with brown bread and butter. Oysters Browned (in their own Gravy). Huitres au Jus. Take a dozen plump and good-sized oysters ; as they are opened, pour their liquor carefully into a cup. Beard the oysters, sprinkle a little pepper and salt over them, and dip each one separately into the yolk of an tgg which has been mixed smoothly with a teaspoonful of flour. Brown them in a saucepan with a little clarified butter ; lift them out, mix their liquor with the butter, and thicken it with half a teaspoonful of flour. Simmer gently for three minutes, stir in the browned oysters, let them get hot ; then serve them on toasted bread on a hot dish. Oyster Butter. Beurre aux Huitres. Pound eighteen oysters in a mortar with a little lemon-juice, a little cayenne pepper, and twice their weight of butter. Rub through a sieve, and OYSTERS A LA MODE. 7 put in a cool place till wanted ; then use the butter hands, and make them into little balls ; dish in a pryamid, and hand brown bread and butter and shred celery with it Oysters in Cases a la Toulouse. Huitres en Caisses a la Toulouse. Steep one pound of new bread in tepid water, wring it in a cloth to extract the moisture, put it into a stewpan with an ounce of butter and a little salt

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