Oyster Patties

Ingredients

• a dozen and a half Blue Points
• a dessert-spoonful of butter
• a dessert-spoonful of flour
• one gill of the liquor strained
• one gill of cream or milk
• a saltspoonful of salt
• half one of white pepper
• the yolks of two eggs
• a few drops of lemon juice
• just a suspicion of nutmeg

Method

1. 1

   Scald oysters in their liquor, cut each into four pieces.

2. 2

   In a saucepan, melt butter and flour, then add oyster liquor and cream or milk, salt, and pepper.

3. 3

   Boil while stirring until smooth.

4. 4

   Add egg yolks and oysters, heat until thick but do not boil.

5. 5

   Stir in lemon juice and nutmeg.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 89. The excerpt below is the record exactly as published.

OYSTER PATTIES. Take a dozen and a half Blue Points ; scald them in their own liquor, being careful they do not remain in it a moment after it boils; take them out ; cut each oyster into four pieces, if they are large; put a dessert- spoonful of butter in a small saucepan with a dessert- spoonful of flour; pour to this one gill of the liquor strained and one gill of cream or milk; a saltspoonful of salt and half one of white pepper; boil all, stirring till smooth; beat the yolks of two eggs, add this with the cut-up oysters to the sauce; let all get hot together, stirring all the time; it must be very thick, which it will be just before the boiling point; take it from the fire quickly, stirring all the time to prevent the eggs curdling; add a few drops of lemon juice and just a suspicion of nutmeg

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