Oyster Patties

Ingredients

• 1 oz. butter
• 1 oz. flour
• 2 dozen oysters
• Salt
• Cayenne pepper
• The juice of half a lemon
• 1 table-spoonful cream
• Puff paste

Method

1. 1

   Roll the paste to half an inch in thickness, cut it in rounds about three inches in diameter, mark on the tops with a smaller round, and bake in a brisk oven.

2. 2

   Melt the butter in a saucepan; add the flour, and when these are thoroughly mixed, pour on to them the liquor from the oysters, and enough milk to make up a gill; stir till they boil, and the flour is thoroughly cooked.

3. 3

   Beard the oysters; cut them in halves, and add them to the contents of the saucepan, with salt, cayenne pepper, and lemon-juice to taste; lastly add the cream and mix well.

4. 4

   Take the patty-cases, remove the small rounds from the top, and take out all the loose paste from the inside, leaving the cases hollow; fill them with the oyster mixture; put the lids on again, and serve hot on a hot dish with a folded napkin on it; garnish with curled parsley.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 58. The excerpt below is the record exactly as published.

OYSTER PATTIES. 1 oz. butter. 1 oz. flour. 2 dozen oysters with their liquor. Salt. Cayenne pepper. The juice of half a lemon. 1 table-spoonful cream. Puff paste

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