Oyster Patties

Ingredients

• fine puff paste rolled thin
• a teaspoonful of flour
• an ounce of butter
• salt
• spice to suit
• three spoonfuls of cream
• the liquor of the oysters

Method

1. 1

   Line small patty pans with puff paste, put a bit of bread in each, and place in a brisk oven.

2. 2

   Drain the oysters, put them in a saucepan with flour, butter, salt, and spice, and stir over a gentle fire for 2-3 minutes.

3. 3

   Gradually add cream and oyster liquor, boil for ten minutes, fill the patties with oysters and sauce, replace the covers, and serve hot.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 509. The excerpt below is the record exactly as published.

OYSTER PATTIES. Line some small patty pans with fine puff paste rolled thin, and to preserve their form when baked put a bit of bread in each, lay on the cover, trim the edges and place the patties in a brisk oven. Drain the oysters, put them in a saucepan, throw in a teaspoonful of flour with an ounce of butter, salt and spice to suit; stir the whole over a gentle fire two or three minutes, adding by slow degrees three spoonfuls of cream ; then pour in the liquor of the oysters

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