Oyster Fritters

Ingredients

• 12 plump oysters
• 2 ozs. flour
• 1 egg
• Frying fat
• 1/2 lemon
• 6 thin slices streaky bacon
• A pinch of salt
• 1/2 oz. butter
• Parsley

Method

1. 1

   Beard oysters and sprinkle with lemon juice.

2. 2

   Roll each oyster in half a slice of bacon.

3. 3

   Prepare batter with flour, salt, yolk, and water.

4. 4

   Whisk egg white and fold into batter.

5. 5

   Dip oysters in batter and fry until golden.

6. 6

   Garnish with fried parsley.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 7. The excerpt below is the record exactly as published.

2 ozs. butter 2 ozs. flour Seasoning Pound the fish in a mortar and rub it through a fine sieve. Melt the butter in a stew-pan, stir in the flour, and mix over the fire for several minutes without letting the I flour get brov/n. Moisten with the fish stock, and continue to stir until the mixture becomes a smooth paste. Return the pounded fish to the mortar, add the above preparation mix thoroughly, and, work in the eggs, one by one, also add the cream gradually; season with pepper, salt, nutmeg, and cayenne or paprika. Put this into a well-buttered ‘souffle-tin, cover with a greased paper, and steani or bake W about forty minutes. Turn out on to a hot dish, and serve with tomato or anchovy sauce; this may be poured over the shape or round the base of the dish. 31. FILLETS OF PLAICE WITH WINE SAUCE. Take off the black skin from the fish, remove the fillets, trim these as neatly as possible and cut each into two or three even-sized fillets; place these in a buttered saute-pan, season with pepper and salt, moisten with the Avine and about a tablespoonful of mushroom liquor, add also the blade of mace and the shallots, peeled and cut in two ; cover with a piece of buttered paper, and cook in a 1 medium-sized plaice 6 mushrooms 2 ozs. butter J oz. flour Pepper and salt wine 1 blade of mace 2 sliallots 1 yolk egg A glass of Chablis or Saiiterne 20 THE EXHIBITION COOKERY BOOK. moderately heated oven for about a quarter of an hour, or less, according to the thickness of the fish. In the meantime prepare a white roux with the remaining butter and flour, moisten with a gill of fish stock, a little boiled milk, and the liquor from the fillets, stir until it boils, and let simmer for ten minutes. Cut the mushrooms in slices. Season and strain the sauce, add the yolk of egg and heat up long enough to bind the mixture, then add the mushrooms. Dish up the fish, pour the sauce and garnish over the fillets, and serve. 32. GRILLED RED MULLET. Procure three or four fresh red mullets, wipe them with a damp cloth, and make 3 or 4 incisions across each fish with a sharp knife. Put the fish on a dish, pour over 3 or 4 tablespoonfuls of salad oil, season with salt and pepper, and let them stand thus for about an hour. Meanwhile prepare some Maitre d’hotel butter as follows : — Mix i oz. of fresh butter with one teaspoonful of chopped parsley, a sprig of tarragon, and one of chervil finely chopped, one teaspoonful of lemon juice, and a pinch of salt and pepper. Spread on a plate, put on the ice, and shape into pats when quite firm . See that the gridiron is perfectly clean and the fire suitable for grilling. Grease the gridiron, place the red mullets on it and cook them slowly over or in front of a bright fire. Turn frequently. When done take up the fish. Put some Maitre d’hotel butter on a dish, place the red mullets on this, spread a little more Maitre d’liotel butter on top of each fish, garnish with fresh parsley, and serve hot. THE EXHIBITION COOKERY BOOK. 21 33. OYSTER FRITTERS. 12 plump oysters 2 ozs. flour 1 egg Frying fat ^ lemon 6 thin slices streaky bacon A pinch of salt ^ oz. butter Parsley

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