Oyster Savoury

Ingredients

• 6 Oysters (blanched and bearded)
• 1½ ozs. Bread Crumbs
• 1 oz. of Butter
• a little grated Lemon Peel
• Cayenne
• Salt
• the yolk of one Egg

Method

1. 1

   Chop the blanched oysters and put them in a pan with butter.

2. 2

   When melted, add all other ingredients and cook until hot.

3. 3

   Pile on croutons and garnish with lobster coral.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 38. The excerpt below is the record exactly as published.

ozs. Bread Crumbs, 1 tablespoonful White Sauce or Cream, % teaspoonful Shalot, ]/2 teaspoonful Parsley, 2 ozs. Butter, Cayenne and Salt. METHOD.- — -Peel the mushrooms and remove the stalks. Mince stalks, ham, shalot, and parsley, and sautd in butter for six minutes ; then add bread crumbs and seasoning, and stuff the mushrooms. Place on a baking sheet and put in a hot oven for about ten minutes. Garnish with raspings on top and serve on fried croutons of bread. ©pster Cassolettes. Ingredients. — 6 Oysters, 1 tablespoonful of Bechamel Sauce, ]/2 Truffle (chopped), 2 Mushrooms (chopped), Season- ing, 6 ozs. Butter, 1 Egg, Bread Crumbs. SALADS AND SAVOURIES. 1 1 1 METHOD. — Blanch and beard the oysters, chop them into about four, mix them with the sauce, truffle and mushroom, and keep warm in a stewpan. Take the butter, divide it equally into six pieces, roll each piece into the shape of a cork, then roll in bread- crumbs and shape again ; egg it well, and again roll in the crumbs. Take a sharp knife, in order to mark a lid, then place the cassolettes when all are prepared in a frying basket, dip in very hot fat, and fry a light fawn colour. Drain for a minute or two on kitchen- paper, then with a pointed knife raise the lid marked by the knife, and drain the melted butter from the inside into a basin ; fill each cassolette with the oyster mixture and replace the lid ; serve on a folded ser- viette. Garnish with parsley. NOTE. — Chicken or game can be prepared in the same manner, but would be more suitable for a breakfast dish. ©yster Savoury. Ingredients. — 6 Oysters (blanched and bearded), i'/z ozs. Bread Crumbs, oz. of Butter, a little grated Lemon Peel, Cayenne and Salt, the yolk of one Egg

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