Oyster Rissolettes

Ingredients

• as many oysters as are required
• make a thickening with flour and butter
• two spoonfuls of white stock
• the same of cream
• a dust of cayenne
• half a tea-spoonful of anchovy
• some puff paste rolled as thin as possible

Method

1. 1

   Warm oysters in their liquor for two minutes, strain the liquor, and make a thickening with flour and butter.

2. 2

   Add oyster liquor, white stock, and cream.

3. 3

   Mince the oysters and mix into the sauce.

4. 4

   Cut puff paste into ovals, fill with the mixture, fold, brush with egg yolk and crushed vermicelli, and bake.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 12. The excerpt below is the record exactly as published.

Oyster Rissolettes Warm as many oysters as are required in their own liquor for two minutes, having first taken off their beards. Strain the liquor, make a thickening with flour and butter, and put it into a saucepan with the oyster liquor. When it thickens, add two spoon- fuls of white stock and the same of cream. Now mince the oysters and mix them into the sauce, which should be thick enough to form a paste. Season with a dust of cayenne, half a tea-spoonful of anchovy and a dessert-spoonful of lemon-juice. Have some puff paste rolled as thin as possible

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