Oyster Patties

Ingredients

• some rich puff paste
• some large, fresh oysters
• butter to taste
• pepper to taste
• salt to taste
• the yolk of one egg, boiled hard and grated
• as much of the oyster liquor as will cover them

Method

1. 1

   Bake puff paste in small patty pans; when cool, turn out onto a dish.

2. 2

   Stew oysters, season with butter, pepper, and salt; add grated egg and oyster liquor.

3. 3

   Cool, then place three oysters in each shell of puff paste.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 5. The excerpt below is the record exactly as published.

pepper to taste. Let the cream, with the onion and mace, come to a boil. Mix flour with a little cold milk or cream, and SHELL FISH, 25 stir into the boiling cream. Let the oysters come to a boil in their own liquor, and skim carefully. Drain off all the liquor, and turn the oysters into the cream. Skim out the mace and onions, and serve. LOBSTER RAGOUT. Remove all the meat of a boiled lobster from the shell and cut in small pieces. Pound the spawn to a smooth paste, with two ounces of butter, salt, pepper, and a little mace. Put one gill of water into a saucepan; thicken it with two well beaten eggs; add the spawn, and stir it over the fire briskly for ten minutes, Add the pieces of lobster ; boil up at once and serve very hot. LOBSTER CROQUETTES. Ch meat of a well boiled lobster fine; add pow- ~ dered mace, pepper and salt ; mix with this one-fourth as much bread crumbs as you have meat, with two table- spoons melted butter ; form into pointed balls. Roll these in beaten egg, then in cracker-crumbs, and fry in butter or lard. SOFT CRABS. Scald the crabs, take off the claws and spongy part, and sand; wipe them dry, broil or fry them; add a little but- ter, pepper and salt, when you serve. BOILED LOBSTER, Lobsters are usually sold ready-boiled. When served, crack the claws and cut open the body, iay neatly on a B , 26 DORA'S COOK BOOK. napkin-covered dish, and garnish with a few sprigs of parsley, to be eaten cold. CLAM STEW. Lay the clams on a gridiron over hot coals, taking them out of the shells as soon as open, saving the juice; add a little hot water, pepper, a very little salt and butter rolled in flour sufficient for seasoning; cook five minutes and pour over toast. CLAMS. They may be roasted, fried and stewed the same as oysters. STEWED OYSTERS. Take a pint of fine oysters, put them with their own liquor and a gill of milk into a stew-pan, set it over the fire, take off any scum which may rise; when they are plump and white turn them into a deep dish; add butter and salt and pepper to taste. Serve crackers and dressed celery with them. OYSTER PATTIES. Make some rich puff paste and bake it in very small patty pans; when cool, turn them out upon a large dish ; stew some large, fresh oysters, season with butter, pepper and salt; then add the yolk of one egg, boiled hard and grated, add as much of the oyster liquor as will cover ‘them

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