Oyster Patties a la Russe

Ingredients

• 1/2 lb. Cassolette Pastry
• 1 dozen Oysters
• 1 oz. Butter
• 1/2 oz. Flour
• 1/4 gill Oyster Liquor
• 1/4 gill Cream
• Cayenne
• Salt
• a few drops of Lemon Juice
• 1 hard-boiled Egg

Method

1. 1

   Bake pastry in open tartlets, with raw rice or crust of bread in the centre.

2. 2

   Make a sauce with the flour, butter, and oyster liquor; mix in chopped white of egg, cream, and seasoning.

3. 3

   Fill tartlets with the mixture; lay the oyster on top, and just warm in the oven.

4. 4

   Decorate with the yolk of egg rubbed through a sieve, and serve up very hot.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 8. The excerpt below is the record exactly as published.

Ester patties a la IRusse. Ingredients. — yi lb. Cassolette Pastry, i dozen Oysters, i oz. Butter, yz oz. Flour, J4 gill Oyster Liquor, y. gill Cream, Cayenne, Salt, a few drops of Lemon Juice, i hard-boiled Egg

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