Oyster Patties

Ingredients

• Boll out puff paste
• a piece of bread as large round as a walnut
• two ounces of butter
• for fifty oysters
• two-thirds of a pint of rich milk
• a little white pepper
• salt
• a blade of mace
• two ounces of butter
• a half teaspoon of corn starch
• the yolks of two and the white of one egg

Method

1. 1

   Roll out puff paste, cut into squares, and cover patty-pans.

2. 2

   Add a piece of bread, cover with another layer of paste, trim, notch, and bake for 15 minutes.

3. 3

   Fill with a mixture of chopped and whole oysters, milk, spices, and eggs, simmer, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 45. The excerpt below is the record exactly as published.

Oyster Patties. Boll out puff paste a quarter of an inch thick, cut it into squares, cover eight or ten patty-pans, put on each a piece of bread as large round as a walnut, and an inch in thickness ; roll out another layer of paste of the same thickness, cut it as above, wet the edge of the bottom crust, lay on the top, trim them round the edge, notch them with the back of the knife half an inch apart, and bake them in a hot oven fifteen minutes. When they are done, cut a round piece out of the top crust, leaving the edge entire ; take out the bread and fill the insides with oysters prepared as follows : Drain all the juice from them, chop a doien of them quite fine, and put them with the whole oysters into a stew-pan, and for fifty oysters, add two-thirds of a pint of rich milk, a little white pepper and salt, a blade of mace, and two ounces of butter^ with a half teaspoon of corn starch mixed into a paste in it ; stir all together, and add the yolks of two and the white of one egg

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