Oyster Patties

Ingredients

• puff paste a quarter of an inch thick
• ten patty pans
• two dozen oysters
• an ounce of butter
• half a gill of cream
• a little salt

Method

1. 1

   Roll out puff paste, cut into squares, cover patty pans, and add a crust of bread.

2. 2

   Fill with parboiled oysters mixed with butter, flour, cream, and salt.

3. 3

   Bake and serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 66. The excerpt below is the record exactly as published.

OYSTER PATTIES. Roll out puff paste a quarter of an inch thick, cut it into squares, cover ten patty pans, and put on each a crust of bread the size of a walnut. Roll out another layer of paste the same thickness, cut as above, wet edge of the bottom paste and put on top; pare them, so the edges will be even, notch them with the back of the knife, rub them lightly with the yolk of an ^%%, and bake them in a hot oven about a quarter of an hour. When done slice very thin off the top, remove the bread and the inside paste. Filling. — Parboil two dozen oysters In their own liquor, after boiling it down to half, cut the oysters in halves, put them in a pan with an ounce of butter rolled in flour, half a gill of cream and a little salt

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