Oyster Patties

Ingredients

• a dozen small vol au vent cases may be bought of the confectioner
• a quarter of a blade of mace
• an inch of thin lemon-rind
• a grain of white pepper
• a morsel of cayenne
• a table-spoonful of very thick cream

Method

1. 1

   Open the shells carefully and preserve all the liquor.

2. 2

   Cut off the beards and put them and the liquor into a stew-pan with the mace, lemon-rind, white pepper, and cayenne.

3. 3

   Boil for three or four minutes, then strain it and add a few drops of lemon-juice.

4. 4

   Thicken the liquor with corn-flour, cut the bearded oysters into small pieces, and put them into the boiling sauce.

5. 5

   Let them boil for half a minute, then add the cream.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 294. The excerpt below is the record exactly as published.

Oyster Patties. Hot Buttered Toast. Curried Fowl. Dry Toast. Boiled Rice. Mustard and Cress. Apple Gateau. Biscuits and Milk. Cheese. Marketing. For the Day.— A Thick Plaice (April 21st) ; a plump Fowl, or two Fowls if required ; one dozen large fresh Oysters, for Oyster Patties ; Apples ; Pota¬ toes ; a Bath Chap ; German Yeast. Fowls and'Ducks are cheap now. For To-morrow.— Order a well-hung Leg of Mutton (January 8th), and a fine Ox-Tail to be sent first thing in the morning. Breakfast. — Broiled Sheep’s Kidneys (January 29th) ; Maitre d’Hotel Butter (April 15th) ; Potted Beef (January 23rd) ; Biscuits and Milk (June 14tli). Luncheon. — Fish Pie, made of the cold Hake ; see Cod Pie (January 2nd) ; Stewed Prunes (February 27th). Dinner. — Fried Plaice (April 21st); Dutch Sauce (May 14th). Curried Fold. — Follow the recipe for Curried Babbit (July 16th), substituting a fowl for the rabbit ; Boiled Bice (July 21st) ; Apple Gateau (September 24tli) ; Cheese (June 8th). Things that must not be Forgotten. 1. Soak and boil the bath chap (Note 1, August 25th). 2. Partially prepare the rice and barley porridge (Note 6, June 15th). 3. Put a cupful of green lentils to soak all night in cold water. 4. Pastry is to be made to day. Baked Custard Tart (January 19th) ; Apple and Quince Pies (August 7th and October 13th). Oyster Fatties. — Make a little good Puff Paste (April 24th). If it is not convenient to make the paste, a dozen small vol au vent cases may be bought of the confectioner. These will need to be made hot in the oven a few minutes before they are to be served, then filled with the prepared oysters, which should also be hot. If puff paste is made at home, roll it out till it is the third of an inch thick. Take two round cutters, one two inches and a half across, the other an inch and a half across. Dip them into flour ; stamp six rounds of the larger size, and press the smaller cutter into the centre of each one of these to the depth of the sixth of an inch. Boll out the trimmings of pastry, and stamp six of the smaller rounds ; bake them separately. When the cases are baked, scoop out the centre piece from the large rounds. Fill the vacant place with A YEAR'S COOKERY . 375 the prepared oysters, place the smaller rounds on the top to make a sort of lid, and serve on a dish covered with a hot napkin. To Pre¬ pare the Oysters. — Open the shells carefully, and preserve all the liquor. Cut off the beards, and put them and the liquor into a stew- pan with a quarter of a blade of mace, an inch of thin lemon-rind, a grain of white pepper, and a morsel of cayenne. Boil for three or four minutes, or till the gravy tastes pleasantly, then strain it, and put with it a few drops of lemon-juice. Thicken the liquor with a little corn-flour ; cut the bearded oysters into small pieces. Put these into the boiling sauce, let them boil for half a minute, let the sauce cool a minute, add a table-spoonful of very thick cream

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