Oyster Patties

Ingredients

• Prepare a puff paste
• Prepare the oysters the same as stewed oysters
• season with a little butter
• salt
• pepper

Method

1. 1

   Roll thin, cut out with a cutter three or more inches in diameter.

2. 2

   Leave the bottom layer whole, cut out the center of two other layers, leaving the rings one-half the width of circle, place the two rings on the whole one.

3. 3

   Make as many as you need and bake on tins just a little golden tinge, as they will brown a little more when filled.

4. 4

   Fill the patties with the oysters, say three or four, a little of the dressing; bake till boiling hot through.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 35. The excerpt below is the record exactly as published.

Season with a little butter, salt and pepper. Only those who live near oyster beds can enjoy these in their freshness. 92 The Queen Cook Book Broiled Oysters. Wipe your oysters (select large ones) in a dry nap- kin. Season with salt and pepper; dip in raw beaten egg and then in fine rolled cracker or fine bread crumbs. Take a fine new wire, double in form of a hairpin, say two of them. String the oysters on them and lay on fine gridiron, or fasten the wires on a long stick or cane, and hold them in front of a hot fire. Grease the gridiron with salt pork or butter. Bread crumbs are prepared by drying sUces in the oven and then grating. Serve oysters on hot dishes and hot plates always. Oyster Patties. Prepare a puff paste (see index), roll thin, cut out with a cutter three or more inches in diameter. Leave the bottom layer whole, cut out the center of two other layers, leaving the rings one-half the width of circle, place the two rings on the whole one. Make as many as you need and bake on tins just a little golden tinge, as they will brown a little more when filled. You can make these the day before you use them, in winter two or three days, and fill them thirty minutes before eating. If you live in a city you can purchase these of a caterer and fill them yourself. Prepare the oysters the same as stewed oysters, only make less broth. Fill the patties with the oysters, say three or four, a little of the dressing; bake till boiling hot through. Serve hot with rolls for one course. Or you can line plain pattie pans with nice pie crust (or puff paste), filling with the same and cover with a top crust. Bake the same way. The first are delicious. Will bake in twenty-five minutes. The Queen Cook Book 93 Scalloped Oysters. For two quarts of oysters have two cups of fine rolled cracker. Boil and skim the broth. Sprinkle the bottom of dish with cracker then a thick layer of oysters. Season with salt, pepper

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