Oyster Patties

Ingredients

• 1 score oysters
• i pint cream
• A pinch of salt
• A dust of cayenne
• 1 oz. flour
• 1 oz. butter
• teaspoonful pepper
• A dust of nutmeg

Method

1. 1

   Remove the beard from the oysters and stew them in their liquor, strained.

2. 2

   Put butter and flour in a saucepan, when dissolved add cream and two tablespoons of the liquor and seasonings; simmer for 4-5 minutes.

3. 3

   Drop oysters in boiling water for half a minute, strain, divide, stir into sauce, and fill patty cases prepared as for chicken patties.

4. 4

   Serve at once.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 43. The excerpt below is the record exactly as published.

teaspoonful pepper Puff pastry, French (page 82) About f lb. of flour will be sufli- cient for 1 doz. patties Cut the chicken into small pieces, put the butter into a saucepan; and when quite hot, but not brown, fry in it the chicken three or four minutes, taking care the butter does not 88 become brown, then add the flour, milk, cream, and season- ing; simmer slowly five minutes. Eoll the pastry out a quarter of an inch thick, cut in rounds about 2^ inches in dia- meter, wet a small cutter about three-quarters of an inch in diameter, and cut half way through the centres ; roll out a little pastry very thin, and cut in rounds with a cutter 1 inch in diameter ; these are for lids for the patties ; paint over the top of each with a little beaten egg, place on a baking sheet, and bake 10 to 15 minutes in a hot oven ; the lids will only require about five or six minutes to bake. The patties should rise about two inches high ; when done, take a skewer and remove the centres, fill with the patty mixture, place a lid on the top of each, and serve. If there is time, it is a good plan after the patties are cut to allow them to stand half-an-hour in a cool place before baking them. Cooked chicken may be used for the above, it must be finely minced and added after the sauce is made, and only allowed to warm through after the chicken is added. No. 203. PATTIES (Lobster). 1 small lobster or ^ lb. tinned lobster 1 oz. flour 2 tablespooufuls milk ^ teaspoonful salt ^ teaspoonful lemon juice A dust of cayenne 1 oz. butter i pint cream I teaspoonful pepper A small dust of nutmeg Put the butter into a saucepan, and when dissolved add the flour, mix well, then add milk, cream, and seasoning ; stir thoroughly until quite smooth, allowing it to boil four or five minutes ; then add the lobster, which must be removed from the shell and minced ; re-heat, but do not boil. Prepare the patty cases as for chicken patties (page 87), fill with the mixture and serve. Enough for 1 dozen patties. 89 No. 204. PATTIES (Oyster). 1 score oysters i pint cream A pinch of salt A dust of cayenne 1 oz. flour 1 oz. butter teaspoonful pepper A dust of nutmeg Eemove the beard from the oysters and stew them in their liquor, which must be strained through a fine piece of muslin or sieve ; put the butter and flour into a saucepan, and when the butter is dissolved add the cream and two tablespoonfuls of the liquor from the beard and all the seasonings ; simmer slowly four or five minutes ; drop the oysters into boiling water for about half a minute, but on no account allow the water to boil while the oysters are in ; strain, and divide each into two or four, according to size ; stir into the sauce, and fill the patty cases with the mixture, prepared as for chicken patties (page 87). Serve at once. Enough for 1 dozen patties. No. 205. VOL-AU-VENT (Savoury). Take some pastry made with 1 lb. flour according to recipe for French puff pastry (page 82), roll it out § inch thick, take a large oval cutter, about 8 inches by 4 inches, and cut out one piece of pastry ; take a cutter 2 inches smaller, place this in the centre and cut half way through the vol-au-vent, as for patties ; roll out the remainder of the pastry J inch thick, and cut this into an oval shape with a cutter 7 inches by 3 inches ; lay both pieces on a baking sheet, pin round the large piece of pastry a piece of oiled paper about 5 inches deep, to keep it in shape ; bake in a hot oven half to three- quarters of an hour; about 15 minutes before removing from the oven paint over the top with a little egg ; when done remove the centre and fill with chicken, veal, lobster, or oyster patties mixture ; place the lid on the top and serve. 90 No. 206* VOL-AU-VENT (Sweet). Puff pastry, French (page 82) 2 tablespoonfuls sugar pint thick cream dessertspoonful castor sugar 1 pintof strawberries, or any fruit in season 2 tablespoonfuls water ^ teaspoonful vanilla Make pastry of f lb. flour, roll out f inch thick, cut with a large oval cutter, 8 inches by 4 inches, place on the centre a cutter 1 inch smaller, and cut half way through, as for patties ; pin round a piece of oiled paper about 5 inches deep, to keep it in shape ; bake in a hot oven half to three- quarters of an hour ; about 15 minutes before it is done, paint over with a little egg ; when done, remove the centre. Prepare the fruit as follows : Boil the sugar and the water together 10 minutes, put in the fruit and boil until tender, when cold, pour into the vol-au-vent case ; whip the cream until stiff, add the castor sugar and vanilla^feid if liked a few drops of cochineal or carmine, pile on the top of fruit and serve. The cream may be left white and sprinkled with candied fruit or minced pistachio nuts according to taste. CHEESECAKES. No. 207. ALMOND CHEESECAKES. 2 oz. sweet almonds 4 oz. bitter almonds 1 of a grated lemon rind 2 yolks of eggs Some scraps puff pastry 2 oz. castor sugar 2 oz. butter 1 tablespoonful rice flour 1 white of egg Koll out the paste very thinly and line 1^ dozen patty tins ; blanch the almonds, chop and pound them very flnely, beat 91 ■ » the butter and sugar to a cream, add the yolks of the eggs and the rice flour, beat thoroughly, then add the lemon rind and almonds, and last of all the -white of the egg, beaten up to a stifif froth ; put a teaspoonful of this mixture into each patty case, and bake 10 to 15 minutes. No. 208. APPLE CHEESECAKES. i lb. apples 3 cloves 1 oz. butter Some scraps of short or puff pastry 3 oz. brown sugar 2 eggs 1 tablespoonful castor sugar Eoll out the pastry, cut in rounds, and line some small patty tins ; peel, core, and cut in quarters the apples, put into an enamelled pan with one tablespoonful of water and the 'cloves ; stew until soft, add sugar and butter, when dis- solved rub all through a fine wire sieve ; beat up the eggs and add to apples ; put a teaspoonful of this mixture into each patty case ; bake 10 to 15 minutes. No. 209. BREAD CHEESECAKES. i lb. white bread crumbs 1 oz. butter A dust of nutmeg

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