Oyster Vol-au-Vent

Ingredients

• three dozen oysters
• a little pepper (cayenne)
• the finely chopped rind and strained juice of half a lemon
• three ounces of butter
• two tablespoonfuls of flour
• one teacupful of cream
• twelve ounces of butter
• an equal quantity of flour
• one egg beaten up
• one teacupful of cold water

Method

1. 1

   Boil oyster liquor with pepper and lemon juice, thicken with butter and flour.

2. 2

   Add oysters and simmer.

3. 3

   Prepare paste with butter, flour, lemon juice, and egg.

4. 4

   Roll out, cut, and bake for 45 minutes.

5. 5

   Fill with oyster mixture and serve.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 53. The excerpt below is the record exactly as published.

Oyster Vol-au-Vent. Put the liquor and beards of three dozen oysters into a saucepan, add a little pepper (cayenne) and the finely chopped rind and strained juice of half a lemon. Put the pan on the fire, boil up the liquor and thicken with three ounces of butter nibbed into two tablespoonfuls of flour. Continue to boil till the liquor is reduced to one teacupful, strain it into another saucepan, add the oysters, place the pan at the side of the fire and simmer gently for five or six minutes, then stir in one teacupful of cream and keep the mixture warm. Prepare a paste as follows: Rub twelve ounces of butter into an equal quantity of flour and mix in the juice of a lemon added to one egg beaten up in one teacupful of cold water

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