Oyster Farci
From European and American cuisine, 1914
Serves 4
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 81. The excerpt below is the record exactly as published.
Oyster Farci. — Prepare 6 ounces of chicken forcemeat ; place 18 large oysters in a saucepan oyer the fire ; add the juice of Ys lemon, 1 teaspoonf ul seasoning salt, 1 ounce butter, Ys cup of their own juice ; let come slowly to a boil ; remove ; when cold, drain and dry on a napkin. Spread the chicken forcemeat over both sides of the oysters, dip each in beaten egg, roll in fresh grated bread crumbs, and fry in hot fat to a fine color. Arrange the oysters nicely on a warm dish, garnish with fried parsley, and serve. Oyster BagOftt. — Put 12 large oysters in a saucepan over the fire; add the juice of Yi lemon, Yt tablespoonful butter, a little salt and white pepper, and oook a few minutes till the oysters ruffle. Melt in another saucepan 1 tablespoonful butter, add 1 tablespoon- ful flour, stir 3 minutes, add 1 cupful white broth, Ys cupful oyster liquor, Yt cupful canned mushrooms and a little of their liquor, Yt even teaspoonful salt, Yi teaspoonful pepper, oook 10 minutes. Mix the yolks of 2 eggs with Yi cupful cream, add it to the saucepan, add the oysters, let it remain over the fire till nearly boiling, then remove. Have in the meantime 12 fish balls or chicken forcemeat balls, prepared and boiled, add them to the ragout, and serve. Oysters iL la Yilleroi. — Place 18 large oysters in a saucepan over the fire; add the juice of 1 lemon, 1 teaspoonful seasoning salt
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