Oyster Sandwich Filling

Ingredients

• a solid pint of raw oysters
• one-quarter of a teaspoonful of salt
• one-eighth of a teaspoonful of white pepper
• two drops of tabasco
• three tablespoonfuls of cracker dust
• two tablespoonfuls of butter
• the yolks of two eggs
• one-half of a cupful of rich cream
• ten drops of lemon juice

Method

1. 1

   Remove tough muscle from oysters, chop finely.

2. 2

   Mix with salt, pepper, tabasco, cracker dust, and butter in a saucepan.

3. 3

   Stir in beaten egg yolks and cream until thickened.

4. 4

   Add lemon juice and serve cold.

As published

This recipe was extracted from Kirmess cook book (1907), page 150. The excerpt below is the record exactly as published.

OYSTER SANDWICH FILLING. Table Talk. »From a solid pint of raw oysters remove the tough muscle in each and put them through a food chopper, using the fine cutter. Add one-quarter of a teaspoon- ful of salt, one-eighth of a teaspoonful of white pep- per and two drops of tabasco. Place in a saucepan, add three tablespoonfuls of cracker dust and two table- spoonfuls of butter; stir and heat until steaming. Add the yolks of two eggs beaten with one-half of a cupful of rich cream, and stir until the mixture thickens like a 362 KIRMESS COOK BOOK. thick drop batter; if quite liquid add a little more cracker dust. Take from the fire, add ten drops of lemon juice

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