Oyster Sauce for Boiled Turkey
From La cuisine creole, 1885
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 19. The excerpt below is the record exactly as published.
, with half a pound of butter, some white soup stock, a little sugar, peppep and sait; cook till soft, then straiu it through a sieve, beat it again and add a cup of milk or cream. NO. 18. — WHITE CUCUMBER SAUCE FOR MEATS. Take four or five cucumbers ; three-quarters of a pint of veal stock; the yolks of three eggs; a little cayenne pepper and sait. Peel and take ont the seeds from the cucumbers, eut them into very small pièces and put them into a sauce- pan with the stock and seasoning, and simmer it slow- ly until they are tender. Then stir in the yolks of the eggs well beaten. Make it very bot, but do not let it boil ; and serve it up quickly. NO. 19. — ^EGGS AND BUTTER SAUCE. Boil six eggs hard; when cold, peel them and put them into a cup of butter, melted; mix with a little flour, make it hot, stir in pepper and sait. Some peo- ple like lemon, and many require walnut catsup. This is lef t to Personal taste. NO. 20. — WINE SAUCE FOR VENISON OR MUTTON. Take from the stock pot a pint of the soup ; let it boil down to half a pint; season with a dozen cloves a tea- spoon of sait, and a little pepper ; then stir in a cup of wine, or of currant jelly. l I LA CUISINE CREOLE. 43 NO. 21. — SAVORY JELLY FOE OOLD TURKBY OR MEAT. Put in the pot two pounds of beef ; îf you hâve veal or beef bones, break them and throw them in also, but they requîre longer boiling to dissolve the gélatine. Put in half a pound of sweet ham or bacon^ add ail the sweet herbs, such as thyme, basil^ parsley and mar- joram; last of ail, sait and pepper to taste. Boil for three or four hours. When it is suffleiently boiled, take off, strain, and put away to cool. Take oflf ail the fat and sédiment, and clarify by throwing into ît the whites and shells of three eggs; add three blades of mace and a eup of wîne or lemon juice. Place it again on the fire, let it boil a few times, and strain it through a jelly-bag. When well made it is delieious with cold turkey, and under the name of "aspic jelly," figures in the finest French cooking. NO. 22. — TOMATO SAUCE^ RICH AND VBRY FINE. Take a dozen large ripe tomatoes, pick off the stalks ; extract the seeds and watery juice by squeezing them in the hand. Place the pulp in a stewpan with four ounces, or a quarter of a pound, of raw ham, eut into cubes ; a dozen small eschalots and a bunch of thyme or parsley. Throw in a little butter, and f ry ail gently until the tomatoes soften suffleiently to be passed through a strainer. Mjix this purée with a cupful of good soup- stock or other soup ; add the strained juice of the toma- toes, and let boil fifteen minutes, then set it by to clarify. Serve it hot. When canned tomatoes are used, omit the flrst directions. NO. 23. — BROWN OYSTBR SAUCE. Prépare this just as white oyster sauce (No. 24) ; only you use brown gravy instead of cream, as in white oyster sauce. 44 LA CVI8INE CREOLE. NO. 24. — ^WÎHITE OYSTER SAUCE. Put three dozen oysters in a stewpan, without their juîce, which save; mix with the oysters, half a pound of butter, thickened with flour (work ît well with a spoon) ; season with cayenne pepper and sait, and thin with a cup of milk or eream, and a cup of oyster juice. Boil altogether for ten minutes. NO. 25. — OYSTEB SAUCE FOR BOILED TUBKEY. Put three dozen oysters in a stewpan; save their liquor in a bowl ; mix with the oysters half a pound of butter and flour, worked together, and season with cayenne pepper and sait ; thin this now with the liquor from the oysters and a cup of cream
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Cook this with the app: pantry check, scaling, and the assistant.