Oyster Patties

Ingredients

• Heat half pint cream to boiling
• stir in tablespoon flour
• season with pepper
• season with salt
• grated lemon rind
• pounded mace
• with a beaten egg or two if wished
• The above quantity will fill a dozen and a half shells

Method

1. 1

   Heat cream, stir in flour, and season.

2. 2

   Boil oysters in their liquor, skim, and add to hot cream.

3. 3

   Serve immediately in patty shells.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 503. The excerpt below is the record exactly as published.

season with salt and pepper, and put in another] layer of crumbs and another of oysters, and repeat this until the, dish is full, having the last layer bread-crumbs, butter'"'*"'^""'""^^' and seasoning ; add oyster liquor with a small dash cayenne pepper over the top. Be sure to use plenty ,^^^___^ of butter, place in a hot oven for thirty minutes, bak- inner DHh. ing a rich brown and serve hot. The souffle dish is especially niceiu which to cook and serve Scalloped Oysters or anything which is best served in dish in which it is cooked. One can have two inner dishes and so keep one hot in oven ready to place in the ornamental recep- tacle when first one is empty, as Scalloped Oysters to be in their prime fau%i hs hot Instead of this dish one can use two ordinary quart bak-l ing dishes, placing on the Knitted Cover when serving. Cream or milk may be added instead of water, to liquor poured ^ over the top, and some add with each layer a tSlli' little of the liquid, as in this way it is all ^ thoroughly moistened; a little powdered ornuMBtaiBeecptaeie, macc or gratcd uutmcg may be addea if liked. and it is made richer by also pouring over the top a cup milk in which a well-beaten egg has been mixed. Scalloped Clams are pre- pared same way, first cnopping them if preferred. To serve in Scal- lop STielU^ drain all the liquor from a quart oysters in stewpan, boil and skim and add half pint cream or milk with which two tablespoons flour should first be mixed: boil two minuteaj 582 BHELL-FISn. and tablespoon butter, salt, pepper, little nutmeg and the oysters, and take from fire almost immediately ; taste, and if needed add more seasoning. Have the seaiioTs^- shells buttered and sprinkled lightly with crumbs ; nearly fill them with the prepared oysters and cover thickly with crumbs. Put shells in baking pan and bake fifteen minutes. Serve very hot on large platter garnished with parsley. This quantity will fill a dozen shells of ordinary size. CUivis maybe served same, chopping them and stewing a half hour in the cream. 8ome first fry a chopped onion light brown in butter, then add cream, etc., and after taking from fire add well-beaten yolks of eggs and put into shells as above. Shells are of tin, granite iron-ware, plated-silver and china, f Skewered Oysters, — Take metal skewers and place on each a half-dozen oysters £klternately, with half dozen thin slices bacon, size of oysters. Put skewers between bars of buttered wire broiler, broil and 8er^5e one skewer to each person; or blanch oysters in two waters, and drain. Put in stewpan some chopped onions, mushrooms, and parsley, with butter and little flour ; warm oysters in the mixture, and stir in yolks of eggs to make it firm enough to adhere to oysters. String oysters on silver skewers, about six on each, the sauce adhering to oysters and setting around them. Bread them and broil. Dish up on napkin. Stuffed Oysters, — Grate yolks of three or four hard-boiled eggs, mix with tfiem half as much fat salt pork or bacon, season with pepper and chopped parsley and add a raw egg to make a paste of mixture. Have ready a dozen of the largest oysters on a napkin, insert a penknife at the edge, split each up and down inside with- out making the opening very large, and push in a small teaspoon of the prepared force-meat. Double-bread them, using melted butter instead of egg, and broil over clear fire. For TruMed Oysters, pre- pare a force-meat by chopping and then pounding to a paste the breast of a cooked chicken with half as much fat salt pork, raw, add- ing a small can of truffles cut to size of pease and quarter pod red pepper, finely minced. Prepare and stuff oysters as above, roll them in flour, dip in beaten egg, and fry by placing in frving-basket immersing in hot fat three or four minutes, or until a golden brown. Drain, dust lightly with fine salt and serve on diamond-shaped pieces of toast, four oysters on each. Oyster Fritters. — For a pint of oysters, sift pint flour with level teaspoonful salt, add yolk of egg, tablespoon salad oil quar- ter saltspoon pepper; and use enough strained liquor from oysters to make batter thick enough to drop. Beat white of an egg to stiff froth and mix this and the oysters lightly with batter and drop at once in large spoonfuls into irying kettle, half full of smoking not fat. As a rule by the time fritter floats it is done. If there is not enough oyster liquor to make batter, add water, and some use two eggs mstead of one yolk and chop oysters. Serve hot on ^' SHELL-FISH. 583 Oyster Patties, — Have ready some Patty Shells, see Pastryi and fill with oysters prepared as follows : Heat half pint cream to boiling, stir in tablespoon Hour, made smooth with a little coldmilk, and season with pepper, salt, and grated lemon rind, pounded mace, or any spice liked, with a beaten ege or two if wished. While this is cooking bring the oysters to a boil in their own liquor, skim carefully, then dip out oysters, put them in the hot cream, boil up once, ana serve immediately in the patty shells. The above quant- ity will fill a dozen and a half shel

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