Oyster Patties

Ingredients

• thin pastry
• a piece of bread or a ball of paper
• two tablespoonfuls of butter
• two of flour
• half a pint of oyster liquor
• half a pint of milk
• the yolks of two eggs

Method

1. 1

   Line patty-pans with pastry, cover with paste, and bake.

2. 2

   Scald oysters, cut, and strain liquor.

3. 3

   Make a sauce with butter, flour, oyster liquor, and milk.

4. 4

   Add oysters and eggs, fill patties, and serve hot.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 42. The excerpt below is the record exactly as published.

OYSTER PATTIES. Line patty-pans with thin pastry, pressing it well to the tin. Put a piece of bread or a ball of paper in each. Cover them with paste and brush them over with the white of an egg. Cut an inch square of thin pastry, place on the centre of each, glaze this also with egg, and bake in a quick oven fifteen to twenty minutes. Remove the bread or paper when half cold. Scald as many oysters as you require (allowing two for each patty, three if small) in their own liquor. Cut each in four and strain the liquor. Put two tablespoonfuls of butter and two of flour into a thick saucepan; SHELL-FISH, 73 stir them together over the fire till the flour smells cooked, and then pour half a pint of oyster liquor and half a pint of milk into the flour and but- ter. (If you have cream, use it instead of milk.) Stir till it is a thick, smooth sauce. Put the oysters into it and let them boil once. Beat the yolks of two eggs

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