Oyster Powder

Ingredients

• three dozen oysters
• six drachms of salt
• a little more than six ounces
• three drachms of the powder
• an ounce of butter
• six tablespoonfuls of milk

Method

1. 1

   Pound oysters with salt, press through a sieve, mix with flour to form a paste, roll out, and dry in a cool oven.

2. 2

   Crush to powder for use in sauces.

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 17. The excerpt below is the record exactly as published.

Oyster Powder. Open three dozen oysters and pound them thoroughly in the mortar with six drachms of salt ; then press them through a hair sieve. Mix with them as much dried flour as will make them into a smooth paste ; this will be a little more than six ounces. Roll the mixture out three or four times, and the last time leave it the eighth of an inch thick. Stamp it into small cakes, dredge these with flour, dry them gradually in a cool oven, and be very careful they do not burn. To prevent this, turn them every twenty minutes. When the cakes are quite dry crush them to powder, and put ,them OYSTERS A LA MODE. 33 into bottles, cork and seal them securely, and they will be ready for use when oysters are out of season, when sauces flavoured with oysters are re- quired. For use for sauce, mix three drachms of the powder smoothly with an ounce of butter and six tablespoonfuls of milk

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