Oyster Patties

Ingredients

• 1 quart oysters
• 1 cup rich drawn butter
• cayenne and black pepper to taste

Method

1. 1

   Minced oysters with a sharp knife; stir minced oysters in drawn butter and cook for 5 minutes.

2. 2

   Fill shapes of pastry baked in pat6-pans with the mixture; set in oven for 2 minutes to heat, and send to table.

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 62. The excerpt below is the record exactly as published.

1 quart oysters. Scald 1 pint milk. Strain, boil, and skim oyster liquor; when clear add oysters. Cook till oysters are plump and well ruffled ; take from fire, add hot milk, salt, and pepper. If desired thicker, rub together 1 table¬ spoon each of butter and flour; add to milk and stir until smooth. This may be varied by addition of a little chopped celery or onion. Creamed Oysters. — Prepare 1 cup thick cream sauce (see Sauces). Pan 1 pint cleaned oysters; drain and add to sauce. Season with salt, pepper, pinch of mace, and few drops lemon juice. Pickled Oysters. — 2 gallons large oysters, drain and rinse them; put 1 pint oyster juice in 1 quart vinegar over fire; scald and skim until clear; add 1 tablespoon whole pepper, 1 tablespoon cloves, 1 tablespoon mace, 1 even tablespoon salt; scald a minute, then throw in oysters ; let them just come to a boil. The oysters should be pickled day before being wanted, as they grow tough after standing a few days in vinegar. Oyster Cocktail. — Serve in small glasses, 5 small oysters to a glass. Cover with tomato catsup, add 1 drop of tabasco sauce to each glass, also a little horse radish, and a few drops of lemon juice. Prepare mixture and let oysters stand in it for at least 3 hours before serving. Oyster PatSs. — 1 quart oysters, minced fine with a sharp knife; 1 cup rich drawn butter based upon milk; cayenne and black pepper to taste

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