Oyster Patties

Ingredients

• fine puff paste
• two to three dozen oysters
• a teaspoonful of flour
• an ounce of butter
• a little salt
• pounded mace
• cayenne
• two or three spoonsful of rich cream
• the strained liquor of the oysters

Method

1. 1

   Line patty pans with puff paste, add bread to maintain shape.

2. 2

   Bake.

3. 3

   Prepare oysters by mixing with flour, butter, salt, mace, and cayenne.

4. 4

   Add cream and oyster liquor, simmer.

5. 5

   Fill patties with mixture and replace covers.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 56. The excerpt below is the record exactly as published.

Oyster Patties. Line some small patty pans with fine puff paste, rolled thin, and, to preserve their form when baked, put a bit of bread into each ; lay on the covers, pinch and trim the edges, and send the patties to a brisk oven. Plump and beard from two to three dozen oysters ; mix very smoothly a teaspoonful of flour with an ounce of butter, put them into a clean saucepan, shake them round over a gentle fire and let them simmer for two or three minutes ; throw in a little 134 OYSTERS. salt, pounded mace and cayenne ; then add, by slow degrees, two or three spoonsful of rich cream, give these a boil and pour in the strained liquor of the oysters ; next lay in the oysters and keep at the point of boiling for a couple of minutes. Raise the covers from the patties, take out the bread, fill them with oysters and their sauce and replace the covers. It is an improvement to stew the beards with a strip or two of lemon-peel in a little good veal stock for a quarter of an hour, then to strain and add it to the sauce. The oysters should be once or twice divided. The patties should be made small, with a thin crust, and well filled with the oysters and their sauce. The substitution of fried crumbs for the covers will vary them very agreeably. Oysters a la Villeroi. Blanch some large oysters ; warm them in a very thick Villeroi sauce ; take them out one by one, and be sure that they are well coated with this sauce ; dip them twice in breadcrumbs and ^gg, fry them ; dish them up in a pyramid on a napkin, and garnish with fried parsley. Curried Oysters. Open six dozen oysters, leaving them in their own liquor, then cut two medium-sized onions into small dice, and saittez in a stewpan with an ounce of butter ; when done, mix it in two teaspoonsful of curiy powder and one of curry paste, then add the OYSTERS. 135 oysters, with their liquor, and keep stirring over the fire until the oysters become enveloped in a thick sauce, when turn them out upon your dish and serve with rice separately. Devilled Oysters. Open the oysters in their deep shell, season them with a small piece of butter, a little cayenne, salt, and lemon-juice ; place them on a gridiron over a brisk fire and broil them for about three minutes. Serve with bread and butter. Oyster Forcemeat. Open a dozen oysters, take off the beards, strain their liquor and rinse ; grate four ounces of the crumb of a stale loaf into fine light crumbs, mince the oysters, but not too small, and mix them with the bread ; add an ounce and a half of good butter cut into minute bits, the grated rind of half a small lemon, a small saltspoonful of pounded mace, some cayenne, a little salt

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