Oyster Vol-au-Vent

Ingredients

• a quart oysters
• half pint of strained liquor
• tablespoon flour
• two of butter
• three tablespoons cream
• pepper
• salt
• a very little nutmeg or mace

Method

1. 1

   Prepare the large vol-au-vent case as directed in Pastry.

2. 2

   Scald oysters in their own liquor, skim, drain, and return half pint of liquor to saucepan.

3. 3

   Rub flour smooth with butter, pour hot oyster liquor over it, season, boil up once, add cream and oysters, stir over fire for a minute, fill the vol-au-vent case, put on the cover, and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 506. The excerpt below is the record exactly as published.

salt and white pepper and pour on slices of toast. For Oyster Sandwiches^ cook oysters in a very little water with butter and sfdt to taste, ana put a layer of them between two thin slices of dry toast, buttered slightly if wished. Oysters prepared in this way make a delicious entree to be sent to to the table with game of any kind. Oyster VolrO/u- Vent — Prepare the large vol-au-vent case as di- rected in Pastry. Scald a quart oysters in their own liquor, skim well, drain the oysters ana return half pint of strained liquor to saucepan. Bub tablespoon flour smootn with two of butter and pour the hot oyster liquor over it; season well with pepper and salt and a very little nutmeg or mace, if liked ; boil up once, add three tablespoons cream

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