Oyster Fricassee a la Europeenne

Ingredients

• Put a quart of oysters on stove
• pepper
• salt
• some lemon juice
• Put in a saucepan a tablespoon butter
• two tablespoons flour
• half cup cream
• yolks of two eggs

Method

1. 1

   Boil oysters in their liquid with pepper, salt, and lemon juice.

2. 2

   Cook vegetables separately.

3. 3

   Combine oysters with vegetables, make a sauce with butter, flour, and liquid, and add cream and egg yolks.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 184. The excerpt below is the record exactly as published.

pepper, salt, and some lemon juice. When done, leave in the liquid until cold. Take two pounds of mushrooms; peel and cook in one cup water with four tablespoons sherry, pepper, and salt. When cold, chop the mushrooms, also the oysters. Put oysters in one saucepan and mushrooms in another with a little piece of butter; flavor the mushrooms with sherry and the oysters with more lemon juice; put a tablespoon chopped parsley to the oysters. Make round pieces of toast — one piece to each person. Butter the toast; put a strip of oyster across toast in the centre, then a strip of mush¬ room on both sides, and then the oysters at each end. Arrange the toast nicely on a platter with supreme sauce and fried parsley around. See that the dish is very hot when going to the table. Serve for luncheon or supper. Fried Oysters ( Huitres f rites) a la Poulette fake very large oysters; dip in flour, then in batter, and fry in very hot fat; sprinkle with pepper, salt, and a squeeze of lemon juice; garnish with fried parsley and lemons. Serve with the AMERICAN COOK BOOK poulette sauce — made from the liquid of the oysters — as a luncheon or dinner fish dish. Batter. One egg, four tablespoons water, four tablespoons milk, four heaping tablespoons flour, pepper, and salt. Mix all together. Roast Oysters ( Huitres roties) a la Hollandaise Wash the oyster shells well free from sand and dirt; put in a roasting pan with a cup of water; cover it with another pan tightly; put in oven from eight to ten minutes; when they begin to open, quickly open the shells. Put two oysters on each shell, removing one half; put on the platter with a teaspoon of melted butter (flavored with lemon juice) on each; sprinkle with pepper and salt; garnish with lemon and parsley. Serve with hollandaise sauce. Serve for luncheon or supper. Oysters ( Huitres ) a la Newbourg Select a dozen nice fat oysters; put in their own liquid, free from sand or shells, on the stove to come to a boil; take one cup cream, yolks of four eggs, four tablespoons sherry, cayenne pepper, and salt. Pour this on top of the oysters; shake pan until it commences to thicken, then arrange on a platter with half moons of pastry around. Garnish with parsley. [Bread rings or noodle border can be used in place of pastry.] Delicious entree for dinner or luncheon. Oysters in Baskets of Pastry a la Newbourg Huitres en Corbeilles de Patisserie, a la Newbourg Make a little pastry basket from puff pastry; roll pastry out very thin; line little fluted cake tins with the pastry (cut it very even around the edges). Put a little piece of paper in each and fill with beans and bake. In the meantime, make some little handles of cut strips (say six inches long and half inch wide) of the pastry; twist in corkscrew style and put it in a narrow horse¬ shoe shape on a baking pan and bake until golden brown. When ready to serve, fill with the Oyster a la Newbourg. Put a handle of pastry on each, tied with a ribbon to match the color of the table. Arrange on napkin or paper doily; garnish with parsley. [Fried oyster crabs served in centre of the platter make this dish delicious.] Serve as a luncheon or supper dish. THE SWEDISH, FRENCH, Stuffed Fried Oysters a la Marie Mathilda Hultres farcies et frites, a la Marie Mathilda Put oysters in their own liquid on stove with some lemon juice, pepper, salt; leave until settled — take care not to let them come to a boil; leave in juice until cold. When cold, take out and arrange in pairs. Form some shrimp mousse in the shape of an egg; put the two oysters on top, put a half shrimp in; then put the mousse on top of the oysters; fry in salad oil golden brown. Arrange on a foundation of rice; garnish with parsley and cooked, unpeeled shrimps all around. Serve with an oyster supreme sauce in the centre, as a fish_entree for dinner, lunch, or supper. Macaroni Baskets with Creamed Oysters a la Maria Hultres a la Creme, en Corbeilles de Macaroni, a la Maria Cook macaroni in water and salt until soft; cut round slices of raw turnips with the fluted biscuit cutter; stick toothpicks all around (about fifteen to seventeen); thread the macaroni in and out in a basket style until the toothpicks are all covered; put a pea on one toothpick and a piece of carrot on the other, alternately. Put in a pan of boiling water; cover with another pan; put on stove; cook about twenty-five minutes; fill with the creamed Oysters. Arrange on a paper doily with a handle of green pepper or lemon in each. Garnish with parsley. Serve for dinner or luncheon. Filling. Take one quart oysters; put on stove, with pepper and salt, until it comes to a boil. Put one tablespoon butter in a pan; add two tablespoons flour, one cup oyster juice, one cup milk; stir to a smooth rich sauce; add the oysters; flavor with lemon juice and some rich cream before filling the baskets. Oysters with Mousse of Shrimps a la Charlotte Hultres a la Mousse de Crevettes, a la Charlotte Let the oysters come to a boil in their own liquid, with juice of a lemon, pepper, salt; leave in the broth until cold. Butter charlotte moulds; decorate with a branch of truffles lengthwise; line with shrimp mousse; put in the mould two oysters that have been joined with the thin part together and the heavy part to each end; cover with shrimp mousse; put in a pan of hot water; cook six minutes — well covered. Turn out on a white or green foun¬ dation with a hollandaise sauce in the centre; garnish with un¬ peeled shrimps and a paper frill in each. Serve as a fish entree for luncheon, dinner, or supper. AMERICAN COOK BOOK 127 Oyster Fricassee ( Fricasse d’ Hultres) a la Europeenne Put a quart of oysters on stove in their own liquid, with pepper, salt, and some lemon juice; let come to a boil. In the meantime, cook some small scooped-out carrots, little shallots, some little button mushrooms, etc. When done, add the oysters to the vege¬ tables and let come to a boil. Put in a saucepan a tablespoon butter and two tablespoons flour; stir until well dissolved, then add the liquid; beat until nice and creamy; flavor to taste with pepper, salt, and some sherry; add the oysters and vegetables; then add half cup cream with yolks of two eggs

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