Oyster Poulette

Ingredients

• thirty-six freshly-opened oysters
• one ounce of butter
• half a pinch of salt
• half a pinch of pepper
• half a pint of hollandaise sauce
• one teaspoonful of chopped parsley
• the juice of half a lemon

Method

1. 1

   Parboil oysters with their liquor, butter, salt, and pepper for three minutes.

2. 2

   Add hollandaise sauce and stew for two minutes.

3. 3

   Stir in parsley and lemon juice, and serve hot.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 51. The excerpt below is the record exactly as published.

h a pinch of pepper and a little nutmeg. Cook for five minutes, and add one pint of well reduced veloute sauce ; cooking for another five minutes, and adding half an ounce of cray- fish butter and stirring occasionally. Fill the cases with four oysters each and the garnishing equally divided. Sprinkle over a little fresh breadcrumbs, and arrange them on a toasting pan. Spread a little butter over each patty, and place in a mod- erate oven for five minutes. Have a hot dish at hand with a folded napkin spread over it ; place the patties on it and serve. Oysters, Indian Style. Put one-half tablespoonful each of curry powder and flour in a small saucepan ; mix in gradually a teacupful of cream, one tablespoonful of finely chopped onion and a small quantity of finely chopped apple, season to taste with salt and pepper, and stew the whole gently for twenty minutes, stirring occasionally. Put a teacupful of well washed rice in a saucepan of water and boil until tender. The rice should be 114 SHELL-FISH. quite dry when cooked. Put a dozen oysters in the sauce, add a little lemon juice, and leave until hot. Make a wall of the rice on a hot dish, and pour the oysters in the center. Serve while very hot. Oysters in the Shell. Put a dozen or so of large oysters on a gridiron over a moderate fire with the flat shell uppermost ; when done they will open. Preserve the liquor in the shells with the oysters and serve them hot. Oyster Patties. Turn a couple of dozen oysters into a basin with their liquor. Put one ounce of butter into a saucepan and work it together with, a tablespoonful of flour into a smooth paste ; when warm add a little mace, cayenne, and salt, and pour in gradually three tablespoonfuls of cream. Boil for a few minutes and pour in the strained liquor from the oysters, add the oysters last, and boil for a couple of minutes longer. Line some small patty pans with some thin puf{ paste, put a quantity of rice in each to keep them in shape, cover the top with more of the paste and bake in a brisk oven. Take them out, remove the top, empty out the rice, fill them with the oysters and a little of the liquor, cover and serve. Oyster Pie. Line a pie dish with puff paste, and fill it with slices of stale bread ; butter the paste that covers the edge of the dish, lay a cover of puff paste over the pie, press the edges very lightly together, trim them, and bake quickly in a hot oven. Mean- while drain the liquor from one quart of oysters and chop them fine with a sharp, thin bladed knife. Blend a teaspoonful of .corn starch in a very little cold milk, pour over it one-half pint of boiling milk or cream, put it over the fire in a saucepan, stir till it thickens, and then add one ounce of butter ; when the butter has been well mixed in, season the chopped oysters with salt and pepper, stir them into the thickened milk, let simmer (stirring all the time), for five minutes, and then take from off the fire. When the bread pie is baked remove from the oven, and while still hot carefully take off the upper crust ; remove the bread, and fill the dish with the thickened cream or milk and chopped oysters, replace the top crust, put the pie again in the oven till it is thoroughly hot and then serve. Oyster Poulette. Place thirty-six freshly-opened oysters in a saucepan with a little of their own liquor, one ounce of butter, half a pinch of salt and pepper and parboil for three min- utes, adding half a pint of hollandaise sauce; stew well together for two minutes longer, but without letting the liquor boil, add one teaspoonful of chopped parsley and the juice of half a lemon

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