Oyster Rissoles a la Metropole

Ingredients

• four large tablespoonfuls of thick brown sauce
• half a shalot chopped fine
• season with a dust of cayenne pepper
• half a wine-glass of chablis or sauterne
• half an ounce of glaze
• some slices of fat bacon (cooked)
• between rounds of very thin puff paste
• Put them into boiling butter
• some vermicelli rolled very fine
• sprinkle them alternately with lobster coral
• and dried parsley
• garnish with lemon

Method

1. 1

   Beard oysters, mix with brown sauce, shalot, cayenne, chablis, and glaze.

2. 2

   Cool mixture, stamp bacon into rounds, layer oysters with sauce on bacon, cover with another bacon round, encase in puff paste, fry in boiling butter, and garnish with vermicelli, lobster coral, and parsley.

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

Oyster Rissoles a la Metropole. Take some large oysters, beard them, and put into a stewpan four large tablespoonfuls of thick brown sauce, with half a shalot chopped fine ; season with a dust of cayenne pepper and half a wine-glass of chablis or sauterne, and half an ounce of glaze ; reduce this to half the quantity, skimming it well, pass it through a sieve, mix in the oysters, and let it stand to get cool. Now take some slices of fat bacon (cooked), stamp them out into little rounds big enough to hold an oyster, cover each oyster with some of the brown sauce and place it on the bacon ; place another round of bacon on the top, press the edges together, and put it between rounds of very thin puff paste, pressing the edges well to- gether. Put them into boiling butter and fry them a pale yellow colour. Have some vermicelli rolled very fine, and dust over them, and then sprinkle them alternately with lobster coral and dried parsley ; garnish with lemon

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