Oyster Chartreuse

Ingredients

• one quart of oysters
• one pint of cream
• one small slice of onion
• half a cupful of milk
• whites of four eggs
• two tablespoonfuls of butter
• salt
• pepper
• two tablespoonfuls of flour
• one cupful of fine, dry bread crumbs
• six potatoes

Method

1. 1

   Boil and mash potatoes, adding milk, salt, pepper, and beaten egg whites.

2. 2

   Line a buttered mould with potato.

3. 3

   Boil cream with onion, mix in flour, season, and add oysters.

4. 4

   Pour into mould and bake.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 51. The excerpt below is the record exactly as published.

two table- spoonfuls of butter. As soon as they begin to look golden and are crisp, they are done. It takes about two minutes over a hot fire, stirring all the time. Put one quart of cream to boil, and when it boils, stir in three table-spoonfuls of flour, which has been mixed with half a cupful of cold milk. Cook eight minutes. Season well with salt and pepper. Put a layer of the sauce into the croustade, then a layer of oysters, which dredge well with salt and pepper ; then another layer of sauce and one of fried crumbs. Continue this until the croustade is nearly full, having the last layer a thick one of crumbs. It takes three pints of oysters for this dish, and about three teaspoonfuls of salt and half a teaspoonful of pep- per. Bake slowly half an hour. Serve with a garnish of parsley around the dish. Escaloped Oysters. Two quarts of oysters, half a cupful of butter, half a cup- ful of cream or milk, four teaspoonfuls of salt, half a teaspoon- ful of pepper, two quarts of stale bread crumbs, and spice, if you choose. Butter the escalop dishes, and put in a layer of crumbs and then one of oysters. Dredge with the salt 122 MISS PABLO AS NEW COOK BOOK. and pepper, and put small pieces of butter here and there in the dish. Now have another layer of oysters, seasoning as before ; then add the milk, and, finally, a thick layer of crumbs, which dot with butter. Bake twenty minutes in a rather quick oven. The crumbs must be light and flakey. The quantity given above is enough to fill two dishes. Bsoaloped Oysters, No. 2. Put a layer of rolled crackers in an oval dish, and then a layer of oysters, and lay on small pieces of butter. Dredge with salt and pepper, and moisten well with milk (or equal parts of milk and water) . Add another layer of cracker and of oysters, and butter, dredge and moisten as before. Con- tinue these alternate layers until the dish is nearly full ; then cover with a thin layer of cracker and pieces of butter. If the dish be a large one, holding about two quarts, it will re- quire an hour and a half or two hours to bake. Oysters Served in Bscalop Shells. The shells may be tin, granite-ware, or silver-plated, or, the natural oyster or scollop shells. The ingredients are : one quart of oysters, half a pint of cream or milk, one pint of bread crumbs, one table -spoonful of butter, if cream is used, or three, if milk ; salt and pepper, a grating ot nutmeg and two table-spoonfuls or flour. Drain all the liquor from the oysters into a stew-pan. Let it come to a boil, and skim ; then add the cream or milk, with which the flour should first be mixed. Let this boil t\v6 minutes, and add the butter, salt, pepper and nutmeg, and then the oysters. Take from the fire immediately. Taste to see if seasoned enough. Have the shells buttered, and sprinkled lightly with crumbs. Nearly fill them with the prepared oysters ; then cover thick- ly with crumbs. Put the shells in a baking-pan, and bake fifteen minutes. Serve very hot, on a large platter, which FISH. 123 garnish with parsley. The quantity given above will fill twelve common- sized shells. Oyster Chartreuse. One quart of oysters, one pint of cream, one small slice of onion, half a cupful of milk, whites of four eggs, two table- spoonfuls of butter, salt, pepper, two table -spoonfuls of flour, one cupful of fine, dry bread crumbs, six potatoes

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