Oyster Trifles

Ingredients

• the beards off the oysters
• two or three tablespoonfuls of water
• the juice of a small lemon
• a tablespoonful of fine flour
• two tablespoonfuls of milk or cream
• an ounce of butter
• a pinch of cayenne pepper

Method

1. 1

   Simmer oyster beards in water, strain, and mix with lemon juice.

2. 2

   Boil and stir in flour mixed with milk.

3. 3

   Add butter and cayenne, chop oysters, and mix in.

4. 4

   Fill paper cases with the mixture.

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 24. The excerpt below is the record exactly as published.

Oyster Trifles. Take the beards off the oysters and simmer them for two minutes in two or three tablespoon- fuls of water, and strain them ; put the liquor from the shells and beards to the strained juice of a small lemon, let it boil, and stir in a tablespoonful of fine flour, mixed smooth in two tablespoonfuls of milk or cream ; stir ver>' rapidly for four minutes, as this sauce will be very thick ; now add an ounce of butter, and a pinch of ca)'enne peppe

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