Oyster Patties

Ingredients

• two should be allowed for each patty
• fill each with raw rice
• a teaspoonful of flour
• an ounce of butter
• half a gill of cream

Method

1. 1

   Line small patty-pans with puff paste and fill with raw rice.

2. 2

   Bake the empty patties.

3. 3

   Beard and blanch the Oysters, then cut into small pieces.

4. 4

   Make a sauce with the liquor and beards, mixing flour and butter, adding cayenne and salt, then cream.

5. 5

   Add the strained Oyster liquor and Oysters, keeping almost at a boil for two minutes.

6. 6

   Fill the patty-cases with the mixture and cover with breadcrumbs.

Nutrition per serving

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 69. The excerpt below is the record exactly as published.

Oyster Patties. — Sauce Oysters can be used for these, and two should be allowed for each patty. Line some small patty- pans "with puff paste rolled thin, fill each with raw rice to preserve the shape, and either make covers of the paste or leave the patties open and cover the Oysters at the last with fried breadcrumbs. Bake the empty patties in a brisk oven. Beard the Oysters, blanch them in boiling water, taking care OYSTER PATTIES 109 that they do not boil. Cut them in small pieces and keep them hot. Make as much sauce as you can with the liquor and beards. Mix very smoothly a teaspoonful of flour and an ounce of butter, put it in a saticepan, shake it round and round over a gentle fire for two or three minutes. Add a dust of cayenne, a very little salt, and by slow degrees half a gill of cream

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