Oyster Sausages

Ingredients

• four tablespoonfuls of cream
• half a dozen chopped mushrooms
• the breast of a boiled chicken, chopped
• a teacupful of cold, boiled ham, minced fine
• Rub i oz. of butter
• two tablespoonfuls of flour
• a tablespoonful of parsley
• a teaspoonful of minced onion
• the beaten yolks of two eggs
• with salt and pepper

Method

1. 1

   Chop the oysters fine, return to the saucepan with cream, mushrooms, chicken, and ham.

2. 2

   Rub butter and flour together, stir into the mixture.

3. 3

   Add parsley, thyme, onion, and beaten egg yolks.

4. 4

   Mix well and cool.

5. 5

   Roll into cylinders, wrap in bacon, dip in egg-batter, and fry in boiling fat.

6. 6

   Garnish with parsley and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 164. The excerpt below is the record exactly as published.

our table - spoonfuls of cream, half a dozen chopped mush- rooms, the breast of a boiled chick- en, chopped, and a teacupful of cold, boiled ham, minced fine. Rub i oz. of butter and two table-spoonfuls of flour together, and stir into the boil- ing mixture. Add a table-spoonful of parsley and thyme, a teaspoonful of minced onion, the beaten yolks of two eggs, with salt and pepper; mix well together, and turn out to cool. When cold and firm, roll into cylinders about two inches long, wrap in very thin slices of bacon, dip in egg-batter, and fry in boiling fat. Garnish with pars- ley, and serve immediately. Oyster Omelet. — Allow one egg for twelve small or six large oysters. Place the oysters in a pan and let them simmer long enough to draw out the liquor, then drain and chop fine. Beat the eggs very light, yolks and whites separately. To the yolks add one table-spoonful of the liquor for each egg, a little salt, and the minced oysters ; beat together, stir in the whites lightly, and turn into a hot, buttered pan. As soon as the under side is brown, roll up and turn out on a platter. Oyster Patties are made by lining pans with crust, baking half done, and filling with oysters prepared as for pie. They will need no upper crust, but must be set back into the oven long enough to finish baking the under crust, and to let the filling become a rich brown on top. Take a dozen and a half of large oysters and put in a saucepan with their own liq- uor, set over the fire to scald, let come to a boil, strain off the liquor, and cut the oysters in two. Melt a table-spoon- ful of butter in a small saucepan, add a table-spoonful of flour, and stir until well heated; pour in a teacupful of the oyster liquor and half a teacupful of cream; let boil until thick, add the oysters, let heat, season with pepper, salt, and a squeeze of lemon juice ; take from the fire, and fill the patty cases with the oysters and sauce. Oysters, Pickled. — Remove the ten- dons of two dozen pickled oysters, drain them, dress them nicely on a pretty side-dish, and pour over three table-spoonfuls of ordinary French dressing. Crush through a strainer two hard-boiled eggs, mix them with one-half teaspoonful of dry mustard, 143 Oyster Pie FISH Oyster Sauce sprinkle this over the oysters, and place around them a few small leaves of white celery. Oyster Pie. — Line a deep dish with puff paste. Lay a plate the same size as the dish on top of it ; over this put the top crust (the dish supports it), as the paste must go into the oven before the oysters are put in — it requires more cooking. Prepare the oysters while the crust is cooking. Strain the liquor; thicken it with the yolks of eggs, boiled hard and grated ; add a piece of butter and a few fine bread- crumbs ; season with pepper, salt, and nutmeg ; stew for five minutes. As soon as the crust is done, remove the cover, take out the plate, pour in the oysters and their gravy, put the cover on, and send to table hot. Oysters a la Poulette. — Open oys- ters, and save their juice carefully ; put them on the fire with the juice, and when they come to a boil take them off ; add butter, parsley, mushrooms, and shallots, chopped fine, a table- spoonful of oil, a little grated nutmeg and pepper, and a few bread-crumbs. Set all back on the fire for a few min- utes, stirring the while. Turn upon a dish, sprinkle the juice of a lemon all over, and serve as warm as possi- ble. Oysters, Ramekins of. — Drain one quart of large oysters, plunge them in boiling water for one minute, drain well, cut the tendons and trim them. Put in a small saucepan half a table- spoonful of flour, half a table-spoon- ful of butter ; cook for three minutes, stirring. Do not brown. Add slow- ly half a pint of good broth, and then half a pint of rich cream. Season with half a teaspoonful of salt, half a salt- spoonful of pepper; cook slowly for eight minutes. Put in the oysters; cook three minutes. Slice four hard- boiled eggs, add them to the oysters, and warm them. Remove from the fire. Beat two yolks of raw eggs with a little of the gravy, and add to it half a table - spoonful of butter. Pour this in the saucepan and mix gently. Serve in ramekins which have been warmed. Oysters, Roasted. — Open large oys- ters, and, when drained, melt a little butter in a frying-pan, and then cook the oysters in it. Serve as warm as possible, salting them when out of the pan. They may be served on toast. Another way : — Put the oysters unopened on the gridiron, and as soon as they are open one shell is removed, a little melted butter is put on, with white pepper, and they are thus served, warm. They may be detached from the shell and served on toast also. Gravy may be used instead of butter, according to taste. Oyster Salad. — Boil two dozen oys- ters in their own liquor for five min- utes, drain, and stand on ice till very cold. Arrange crisp lettuce leaves in a salad-bowl, put the oysters on them, pour over a teacupful of mayonnaise dressing, and serve very cold. Oyster Sandwiches. — Boil the oys- ters in their own liquor until the edges curl. Remove them from the fire, and when cold chop them with an equal quantity of celery or white let- tuce leaves. Mix them with mayon- naise dressing (they must have been salted when cooked), and use as a filling for brown bread. Another variety of oyster sandwich is made with fried oysters. Allow a large oyster to each sandwich. Cut thin slices of bread as nearly as possible the shape of the oyster, and when buttered place between them the oys- ters delicately browned. Mayonnaise dressing, either bought or of home manufacture, is invaluable in the preparation of sandwiches. With its aid almost any scraps of fish or meat can be made edible, and it is a good plan to make it in quantities, as it will keep a long time in a cold place. Oyster Sauce. — Boil two dozen oys- ters in their own liquor for two or three 144 [See p. 124 SALMON TROUT LARDED AND STUFFED [See p. 113 CODFISH A LA BONNE FEMME FRESH MACKEREL STUFFED AND BAKED [See p. 120 Oyster Sausages FISH Oysters, Spindled minutes, drain, put the liquor with a cupful of fresh milk into a saucepan, and set back on the fire ; rub I oz. of butter and 2 ozs. of flour together, and stir into the boiling sauce. Chop the oysters, and add with salt and pepper

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