Oyster Patties

Ingredients

• two to three dozens of small oysters
• a teaspoonful of flour
• an ounce of butter
• a little salt
• pounded mace
• cayenne
• two or three spoonsful of rich cream

Method

1. 1

   Line patty-pans with puff-paste, add a bit of bread, and bake.

2. 2

   Prepare oysters with flour, butter, and seasonings, then add cream and oyster liquor.

3. 3

   Fill patties with the mixture and replace covers.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 323. The excerpt below is the record exactly as published.

OYSTER PATTIES.* (ENTREE). Lino some small patty-pans vitli fine puff-paste, rolled thin and to preserve their form when baked, put a bit of bread into each ; lay on the covers, pinch and trim the edges, and send the patties to a brisk oven. Plump and beard from two to three dozens of small oysters j mix very smoothly a teaspoonful of flour with an ounce of butter, put them into a clean saucepan, shake them round over a gentle fire, and let them simmer for two or three minutes ; throw in a little salt, pounded mace, and cayenne, then add, by slow degrees, two or three spoonsful of rich cream

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