Oyster Forcemeat

Ingredients

• one dozen oysters
• four ounces of bread-crumbs
• one ounce and a half of butter
• a small dessertspoonful of parsley
• the grated rind of half a lemon
• a dust of cayenne
• salt to taste
• the yolk of an egg
• a dessertspoonful of the oyster liquor

Method

1. 1

   Chop scalded oysters and mix with bread-crumbs, butter, parsley, lemon rind, cayenne, and salt.

2. 2

   Bind with egg yolk and oyster liquor.

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

the yolk of an egg, beaten up with a tablespoonful of cream. Simmer again for a minute, and serve the oysters on a hot dish with the sauce strained and poured over them. A teaspoonful of lemon-juice is an improvement. Oysters Fried. Huitres Frites. Take twelve to fourteen oysters, open them carefully, and put by the liquor from them ; put them into a stewpan over the fire in a little water to blanch for a few minutes (if there is enough liquor to warm them in, it is better than water) ; take out the oysters, keep the liquor, beard the oysters, and lay them on a sieve, then on to a cloth to dry. Break a fresh egg on a plate, beat well with a fork ; have about a quarter of a pound of bread-crumbs, to which has been added a spoonful of chopped parsley, a grate of nutmeg, a little pepper, and dust of cayenne. Dip each oyster first in the ^gg, then in the bread-crumbs. Put them into a small wire basket, fry for one minute in very hot lard. Oysters Fried a rAmdricaine. Huitres Frites a I'Americaine. Choose the largest and best oysters you can find. Take them carefully from the liquor, lay them in rows upon a clean cloth, and press another lightly upon them to absorb the moisture. Have ready several beaten eggs, and in another OYSTERS A LA MODE. 17 dish some rusks crushed fine ; heat enough butter in the frying-pan to cover the oysters entirely. Dip each oyster first in the ^gg, then into the crushed rusks, rolling it over so that it may become completely encrusted. Drop them carefully in the frying-pan and fry quickly to a light brown. If the butter is hot enough, they will be soon ready to take out. Test it by putting in one oyster before the rest are risked. They must not lie in the pan an instant after they are done. Serve dry on a hot dish. Oyster Fritters a 1' Epicure. Beignets d'Huitres a I'Epicure. Open a dozen oysters, and simmer them for two minutes in their own liquor. Beard them and put them aside. Beat two ^%g?>, and mix with them half a tablespoonful of milk. Add a little salt, a quarter of a saltspoonful of pepper, a grate of nutmeg, and a quarter of a teaspoonful of lemon- rind. Dip the oysters in this batter, and then into finely-grated bread-crumbs. Fry in hot fat until they are brown and crisp. These can be eaten as a savoury, or can be used for garnishing. Oyster Forcemeat. Farce aux Huitres. Take one dozen oysters, beard them, strain the liquor, and scald the oysters in it ; chop them, and mix with them four ounces of bread-crumbs, one ounce and a half of butter, a small dessertspoonful of parsley finely minced, the grated rind of half a lemon, a dust of cayenne, and salt to taste. Mix C i8 OYSTERS A LA MODE. well, and bind with the yolk of an ^gg and a dessertspoonful of the oyster liquor

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