Oyster Kramouakys

Ingredients

• the yolks only of three eggs
• a table-spoonful of brandy
• one of olive oil
• three table-spoonfuls of flour
• a salt-spoonful of salt
• about a dozen and a half good ones
• the juice of three or four limes
• a sliced onion
• some whole pepper
• a few cloves
• six slices of previously boiled bacon
• white of egg

Method

1. 1

   Beat the yolks of three eggs with a tablespoonful of brandy and one of olive oil.

2. 2

   Mix in three tablespoons of flour and a salt-spoonful of salt to form a paste.

3. 3

   Stir in the whipped whites of the eggs.

4. 4

   Wash and parboil the oysters, marinate them in lime juice, onion, pepper, and cloves for two hours.

5. 5

   Cut them up, bind with yolks and thick white sauce, and let cool.

6. 6

   Divide into portions, place on bacon, roll up, fix with egg white, dip in batter, and fry until golden yellow.

7. 7

   Serve garnished with parsley.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 196. The excerpt below is the record exactly as published.

white of egg, turned carrots, &c., being laid upon it. When completed, this entree should be kept in the ice box till wanted. With the exception of the mayonnaise dressing, which should be separately made, and poured over the salad just before serving, it can be made early in the day, and is consequently so much off the cook's hands as the dinner hour arrives. It will be found vastly better than the everlasting |?(Xi^f?' defoie gras en aspic. Iced cream may be used instead of mayonnaise dressing, and the salade may be coidiposed of flageolets, pointes d'asperges, Sfc, alone. 4. — The difficulty in this dish is the batter which should be most carefully considered. 35 350 MENU FOR A PARTY OF EIGHT. Beat np the yolks only of three eggs, with a table-spoon- ful of brandy, one of olive oil, and Oyster Kramouakys. , r? u , • • x three or tonr of cold water : mix into this three table-spoonfuls of flour, and a salt-spoonful of salt ; beat this to a paste for ten minutes, preparing a ratlier thicker batter than you would for ordinary fritters : at the time of using, stir in the whites of the three eggs whipped to a stifi froth. Wash your oysters (about a dozen and a half good ones) early in the day. Parboil them, if fresh, beard them, and put them to marinade for two hours in the juice of three or four limes, a sliced onion, some whole pepper and a few cloves. Lift them out of this when wanted, cut them up, bind the mince together with a liaison of yolks of eggs and thick white sauce, and let it get cold and finn. Then divide it into six portions, each the size of an ordi- nary wine cork, and place them on six slices of previously boiled bacon

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