Oyster Kromeskis

Ingredients

• twelve oysters
• a piece of butter
• a little flour
• the oyster liquor
• salt to taste
• pepper
• chopped parsley
• the yolk of one egg
• the juice of half a lemon

Method

1. 1

   Parboil oysters in liquor, beard, strain, and dice.

2. 2

   Melt butter, stir in flour, add liquor and oysters with seasoning.

3. 3

   Remove from heat, stir in egg yolk and lemon juice.

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

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. Oysters au Gratin. Huitres au Gratin. Put six ounces of macaroni into a stewpan with three pints of boiling water. Season with a pinch of salt and two pinches of pepper, and simmer for twenty minutes. Drain the macaroni and put it back into the saucepan with half a pint of good gravy, and let it stew till the macaroni is tender and the gravy absorbed. Turn it out, chop it small, and put it again into the stewpan with a dozen or more of oysters, cut into small pieces, two ounces of grated Parmesan, one ounce of butter, a dust of cayenne, and as much gravy as will moisten it. Shake the saucepan over the fire till the cheese is melted, then pile the macaroni high in a dish, sprinkle over it two ounces of Parmesan cheese and a dessertspoonful of browned bread-crumbs, pour over half an ounce of clarified butter, and brown the mixture in a gentle oven or before the fire. Oysters au Gratin Superlatif. Huitres au Gratin Superlatif. Scald the oysters in a saucepan in their own liquor, put them into silver or china scallop shells with a little sweet oil, season them with chopped shalot, parsley, and an anchovy minced fine, pepper and salt to taste, cover with fine bread-crumbs, and moisten with sweet oil. Put them into the oven for OYSTERS A LA MODE. 19 a few minutes, and brown them with a salamander and squeeze a few drops of lemon over them before serving. Hashed Oysters. Open twelve oysters, put the liquor in a stew- pan, and the oysters in a saucepan, and when nearly boiling take them out and put them in cold water, strain them off, cut away the hard part of the oyster, which must be chopped fine ; then pound eight ounces of cod fish, and put this with the oyster liquor, and two ounces of butter, one tea- spoonful of chopped parsley, one of spring onions, and one of mushrooms. Stir all this on the fire, add half a teaspoonful of flour, wet it afterwards with a little vinegar, and let it simmer till nearly all the sauce is reduced. Just before serving add to it the yolks of two eggs diluted with a little milk, and serve. Iced Savoury Oysters. Take three or four dozen oysters, and after bearding them and straining their liquor from them, cut them up into small pieces and let them soak in Mayonnaise sauce made with lemon instead of vinegar, for two hours. Have some well-flavoured aspic jelly, and whip it till it is frothy. Put some of this at the bottom of the dish it is to be served in ; then place a layer of the minced oyster, and fill it up with oyster and aspic alternately till the mould is nearly full ; place a stiff band of paper round and fill in with whipped aspic. Put it on ice for two hours ; remove the paper and serve. 20 OYSTERS A LA MODE. Garnish with lemon cut in fancy shapes, and rolled anchovies. Whole oysters may be used, but that would make the dish very expensive. Iced Oyster Souffle. Souffle Glace aux Huitres. Prepare the souffle according to recipe for Oyster Souffle (p. 43), adding some whipped aspic jelly into the sauce, and after it has steamed and been turned out it should be put into a larger sized mould, which should be filled up with aspic jelly. Sometimes a few drops of oyster ketchup has been used for flavouring the jelly, but it gives it rather a cloudy appearance. Garnish with chopped aspic, lemon sippets and parsley. Oysters a I'lndienne. Huitres a I'lndienne. Take one dozen oysters, one dessertspoonful of curry powder, one dessertspoonful of flour, one gill of cream, a little of the oyster liquor, a slice of apple, and half a teaspoonful of lemon-juice. Make the curry sauce, add the oysters, and serve with rice round them. Oyster Kabobs. Blanch the oysters in two waters and drain them ; put into a stewpan some chopped onions, mushrooms and parsley, with butter and a little flour, and stir in enough yolks of eggs to make the mixture adhere to the oyster. Take some, silver OYSTERS A LA MODE. 21 skewers, string about six oysters on each silver skewer, the sauce adhering to the oysters and setting around them. Treat with bread-crumbs and eggs, so that the skewers look as if passed through a sausage, and fry a golden brown ; dish up on a napkin. To Keep Oysters. Put them in a tub and cover them with salt and water. Let them remain for twelve hours, when they should be taken out and allowed to stand for another twelve hours without water. If left without water every alternate twelve hours they will be much better than if constantly kept in water. Never put the same water twice to them. Oyster Ketchup (Expensive). Open fifty oysters and preserve all their liquor ; add to them half a pound of anchovies, one pint and a half of chablis, and half a lemon sliced, and one quarter of the peel. Let this boil gently for half an hour, then strain it through muslin, add to it cloves and mace, a pinch of each, and half a nut- meg ; let it boil a quarter of an hour more, then add to it one ounce of shalots ; when cold, bottle it. This is rather an extravagant recipe, but it gives a delicious aroma to white gravies and sauces, &c. Oyster Ketchup (Brown). Take half a pint of oysters, save the liquor and scald them in it ; let it settle, and strain through a tammy ; add to it browning sufficient to colour it. Add two cloves, one blade of mace, a quarter of an ounce of whole pepper, a little salt, cayenne, a clove 22 OYSTERS A LA MODE. of garlic, a spoonful of essence of anchovy, and a glass of port wine ; boil all together for ten minutes. Strain, and when cold put into well- corked small bottles. Oyster Ketchup (White). Take half a pint of fresh oysters, beard them, and boil them gently in their own liquor until all the goodness is drawn out of them. Strain them and put the liquid into a stewpan with half a pint of sherry, six anchovies, a teaspoonful of lemon-juice, and a dozen peppercorns. Let them simmer for half an hour, then strain. Now add two shalots, and boil again for a quarter of an hour, let it get cold, add a teaspoonful of brandy, and when cold, bottle it and resin the corks. Oyster Kromeskis. Parboil twelve oysters in their own liquor, beard them, then strain the liquor and cut up the oysters into small dice ; melt a piece of butter in a saucepan, stir in a little flour, add the oyster liquor and the oysters, with salt and pepper to taste, and an eggspoonful of chopped parsley. Take the saucepan off the fire, and stir in the yolk of one Ggg with the juice of half a lemon

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