Oyster Omelet (No. 1)
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 13. The excerpt below is the record exactly as published.
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. When the mixture is cold, divide it into twelve portions ; cut some slices of parboiled fat bacon as thin as possible, to the size of an inch and a half by two and a half inches, and wrap each piece tightly in a piece of bacon. When they are all done, dip them in butter and fry them in plenty of hot lard to a pale golden colour. Drain well from fat on a sieve in front of the fire, and garnish with fried parsley. OYSTERS A LA MODE. 23 Huitres au Lit. Take two oysters, roll them in a thin broad slice of fat bacon, fasten them with small silver skewers, and roast the tiny roll before the fire in a Dutch oven. Serve on bread sippets. Make as many as there are persons to eat them. Oysters ^ la Lucullus. Blanch two dozen large oysters, and having preserved the liquor, wash and beard them ; put them into a stewpan, adding a dozen stewed mush- rooms and a sweetbread blanched and cut into slices ; strain the liquor from the sediment, then add a quarter of a pint of strong veal stock, two spoon- fuls of ketchup, one spoonful of lemon pickle, cayenne and salt to taste ; thicken with butter and flour, add a spoonful of browning, and simmer gently for ten minutes. Make a potatoe border, and serve the oysters in the centre, with a garnish of curled anchovies and parsley. Little Oyster Souffles k la Sandringham. Petits Souffles d'Huitres a la Sandringham. Beard a dozen large oysters and cut them up into dice, strain the liquor into a basin ; mix two ounces of Vienna flour with two ounces of butter in a stewpan, a tiny dust of cayenne, a little salt, half a pint of milk, and the yolks of three eggs. Stir and mix these thoroughly together, and stir over the fire till it boils ; add the minced oysters and the liquor. Whip the whites of the three eggs 24 OYSTERS A LA MODE. with a pinch of salt till very stiff ; then add it to the mixture, mix well together, and fill some little white fireproof china souffle cups with the mixture. Put a few browned bread-crumbs on the top of each souffle, and a very small bit of butter, and bake in a moderate oven for a quarter of an hour. Dish up and serve very quickly. Liver of Herrings with Oysters. Cut some pieces of bread, three inches long and one wide, half an inch deep, hollow out the centre, fry quite crisp ; fill with soft roes of bloaters, with three oysters on each, which must be sauted in butter for a minute or so. Add just one squeeze of lemon, and a sprinkling of cayenne, and serve very hot. Oyster Loaves. Remove a slice from the top of some small loaves, scoop out the crumb from them, and fill them with some oysters just slightly stewed, with butter or cream and a few bread-crumbs ; replace the tops of the loaves, and bake till crisp. The outsides should be glazed with beaten ^gg. Oysters and Macaroni. Lay some macaroni stewed in gravy in a deep dish, place upon it a thick layer of oysters, bearded, and seasoned with cayenne, pepper, and grated lemon-rind ; add a small teacupful of cream, sprinkle bread crumbs thickly on the top, and brown it in a quick oven. Serve hot with piquante sauce.- OYSTERS A LA MODE. 25 Oysters a la Maitre d' Hotel. Huitres a la Maitre d'Hotel. Open some large oysters in the deep shells, put over each a little Maitre d'Hotel sauce cold, place them on a gridiron, and serve them the moment the liquor boils. Hand lemon and brown bread and butter with them. Oysters with Leg of Mutton. Make half a dozen incisions in the thick part of a leg of mutton, and fill them with a forcemeat made with a dozen fresh oysters boiled in their own liquor for two minutes, then bearded, and minced finely with a shalot, a tablespoonful of scalded and chopped parsley leaves, and the yolks of two hard-boiled eggs. Tie the mutton in a cloth, put it into boiling water, let it boil, then draw it to the side of the fire, and simmer very gently till it is done enough. Serve with oyster sauce. Oysters au Naturel. One of the prettiest ways of serving oysters at an oyster supper is to place a little china barrel before each guest, in which are packed a dozen bearded natives ; large barrels holding three dozen should be placed on the side table ; the lemons cut in quarters and piled high in a dish, garnished with parsley ; plates of brown bread and butter around ; oyster forks on each plate, with little shells for vinegar, and cayenne glasses. 26 OYSTERS A LA MODE. A coloured glass and a tumbler before each person, and bottles of chablis and stout arranged alternately down the table. Oyster Omelet (No. i). Take twelve good-sized oysters, and mince them very fine ; beat the yolks and whites sepa- rately of six eggs, the white until it stands in a firm froth. Now put three tablespoonfuls of butter into a frying-pan, and make it hot. Whilst the butter is heating, stir a cup of milk into the yolks, and season with a little salt, pepper, and a dust of cayenne
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Cook this with the app: pantry check, scaling, and the assistant.