Oyster Volau-Vents

Ingredients

• a dozen and a half shells
• cream
• a little butter
• the grated yolk of a hard-boiled egg
• seasoning to taste
• four or six oysters
• two tablespoonfuls of butter
• cup oyster liquor
• one pint chopped oysters
• salt
• pepper
• a little lemon juice

Method

1. 1

   Line patty pans with puff paste, place oysters with butter, pepper, and salt, sprinkle with flour and chopped hard-boiled eggs.

2. 2

   Cover with an upper crust and bake.

3. 3

   Serve in pans or turn out onto a platter.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 504. The excerpt below is the record exactly as published.

a dozen and a half shells. Some strain the oyster liquor and add to the cream with a little more thickening, and the oysters may be bearded and cut up if preferred, some even chopping them. They may aiso be dressea without cream using only their liquor with a litble butter and thickening and the grated yolk of a hard- boiled egg« with seasoning to taste. Layer or Pyramid Shells may be used and with the latter, when adding the tops it is nice to place email sprigs of parsley between the shell and the tops. These are known as Oyster Volau- Vents. Or, line patty pans with pu£f paste, and put four or six oysters in each, according to size, with bits of butter and pepper and salt, sprinkle over a little fiour and chopped hard-boiled eggs, allowing two eggs for six patties, cover witn an upper crust and bake. May be served ia the pans, or turned out and t> laced on platter. For fritter Patties, cut a loaf of stale bread in slices an inch thick. With a cutter two inches and a half in diameter cut out as many pieces as patties wanted, and with an inch and a half cutter, press in center half through each piece. Put $ieces in frying basket and plunge into boiling fat for half a minute, 'ake out, drain, and with a Knife, remove the centers and take out ^ soft bread ; then fill with following mixture ; put two tablespoons butter in frying-pan, and when hot, add one of flour. Stir until smooth and brown, aad cup oyster liquor, boil one minute, and stir in one pint chopped oysters. Season with salt, pepper, and a little lemon juice. When hot, fill the crusts. Veal or any kind of meat •r fish may be used with any kind of stock for the liquid. Oyster Paioder. — Beard fresh large oysters and place in vessel over fire a few moments to extract their juice ; cool them and chop very fine with sifted biscuit or bread-crumbs, mace and finely minced lemon peel, then pound in mortar to a paste ; shape into thin cakes, place on buttered paper and bake in slow oven until quite hard. Take out and pound them to a powder, which put in air-tight tin box and keep in dry place. Nice for flavoring fish, soups, stews and sauces. Oyster Pie. — Butter a large dish, and spread a rich* paste over the sides and around the edge, but not on the bottom ; drain off part of liquor from oysters, put them in pan, and season with pepper, salt, spice and butter ; have ready yolk of three hardboil- ed eggs chopped fine, and grated bread-crumbs ; pour the oysters 684 fiHELL-FItH. with enough of their liquor to moisten well, into the diflh with the paste, strew over them the chopped eggs and grated bread, cover with the paste and bake in quick oven. Nice also, with gill of cream

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