Oyster Patties (No. 1)

Ingredients

• two dozen oysters
• two ounces of butter
• three tablespoonfuls of the liquor from the oysters
• thin cream
• a dust of cayenne
• some little thin paste cases

Method

1. 1

   Beard and chop oysters, strain liquor.

2. 2

   Melt butter, add flour, stir, then add oyster liquor and cream to desired consistency.

3. 3

   Simmer until smooth, add cayenne and oysters, warm through, cool, fill paste cases, and serve hot.

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.

Oyster Patties (No. i). Petits Pates aux Huitres. Take two dozen oysters, beard them, and cut them up small, strain the liquor, and put the pieces back into it. Put into a stewpan two ounces of butter, and when it is warmed, dust into it as much flour as it will take up, stirring well all the time, but do not allow it to brown. Then stir in three tablespoonfuls of the liquor from the oysters, and add as much thin cream as will make it the consis- tency of good butter. Let it simmer till quite smooth, adding to it a dust of cayenne. Add the oysters and give them a warm through, and then leave to cool. Have some little thin paste cases

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