Oyster Patties a la Napoli

Ingredients

• two dozen deep-sea oysters
• a few sliced truffles
• some minced parsley
• some minced marjoram
• pepper and salt to taste
• the yolk of an egg
• some nicely baked patty cases made of puff paste

Method

1. 1

   Wash and mince the oysters, then put them in a stewpan with sliced truffles, parsley, marjoram, pepper, and salt.

2. 2

   Make a light sauce with flour and the yolk of an egg and mix it with the other ingredients.

3. 3

   Fill baked patty cases with the mixture and serve hot or cold.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.

Oyster Patties a la Napoli Take two dozen deep-sea oysters, wash them in warm water, mince them finely, then put them into a stewpan with a few sliced truffles. Mince some parsley and marjoram very finely and add them to the oysters, with pepper and salt to taste. Make a light sauce with flour and the yolk of an egg and mix it with the other ingredients. Have ready some nicely baked patty cases made of puff paste

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