Oyster-plant Saute au Beurre

Ingredients

• a large bunch of fine oyster-plant
• two tablespoonfuls of vinegar
• two tablespoonfuls of flour
• an ounce and a half of the best butter
• half a pinch of pepper
• the juice of half a lemon
• a teaspoonful of chopped parsley

Method

1. 1

   Scrape the oyster-plant and plunge it into cold water with vinegar.

2. 2

   Cut into two-inch pieces.

3. 3

   Boil in a saucepan with vinegar, flour, cold water, and salt for forty minutes.

4. 4

   Drain and return to a sautoire with butter; season and heat for five minutes, tossing occasionally.

5. 5

   Serve in a hot, deep dish.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 249. The excerpt below is the record exactly as published.

a teaspoonful of chopped parsley ; put in the rice, and moisten with half a pint of white broth (No. 99). Cook for fully a quarter of an hour longer, and serve with grated Parmesan cheese sprinkled over it. 1017. Risotto a la Milanaise.— Chop rather fine one good-sized, very sound, peeled onion. Melt two ounces of very good butter in a sauce- pan on a very brisk fire ; add the onions, brown them for six or seven minutes, or until they have obtained a good golden color ; then add ten ounces of well-picked Italian rice (a heaped cupful), with two good-sized chopped truffles ; stir well with the spatula without ceasing for one and a half minutes, then add one quart of boiling and strained white broth (No. 99), lightly stir once only, and cook for fourteen minutes. Add six fine chopped mushrooms, and little by little, at intervals, another quart of boiling wh'ite broth— stirring almost constantly with the wooden spatula while cooking, very rapidly, for ten minutes more. Season with a heavy half-teaspoonful of salt, a light saltspoonful of white pepper, adding one and a half ounces of grated Swiss cheese, and a heaped teaspoonful of Spanish branch saffron, diluted in two tablespoonfuls of hot white broth, and strained. Cook for three or four minutes longer, stirring continually meanwhile ; then pour it into a hot soup-tureen, and send to the table with a little grated Swiss cheese, separate. A little beef-marrow can be added to advantage, by making a small cavity in the centre, while yet in the pan, one minute before the time to serve, and plunging into it one tablespoonful of marrow. 1018. Oyster-plant Saute au Beurre.— Scrape nicely a large bunch of fine oyster-plant; plunge it into cold water containing two tablespoonfuls of vinegar, so as to prevent it from turning black. Take it from the water, drain, and cut it into two-inch-long pieces. Place them in a saucepan, with two tablespoonfuls of vinegar and two tablespoonfuls of flour; mix well; cover with plenty of cold water and a handful of salt; put the lid 308 THE TABLE. on, and let them boil slowly for forty minutes. Then drain, and return them to a sautoire, with an ounce and a half of the best butter procurable; season with half a pinch of pepper, the juice of half a lemon

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