Oysters a l'Ambrosia

Ingredients

• three dozen oysters
• an ounce of butter
• a tablespoonful of flour
• the juice of half a lemon
• half a pint of liquefied aspic jelly
• a gill of cream

Method

1. 1

   Beard and dice the oysters.

2. 2

   Make a white sauce with oyster liquor and beards, cayenne, and milk.

3. 3

   Cook butter, mix flour into a paste with oyster liquor, add strained liquor, and cook until thick.

4. 4

   Stir in lemon juice, aspic jelly, and minced oysters.

5. 5

   Shape into balls, smooth with a knife dipped in hot water, and place on ice.

6. 6

   Dip each ball into stiff aspic jelly flavored with chili vinegar.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 129. The excerpt below is the record exactly as published.

Oysters a TAmbrosia; Huitres a I'Ambrosie. — Take three dozen oysters, beard them, and cut them into dice (very small dice) ; make some white sauce by taking some of the oyster liquor and the beards of the oysters and passing through a sieve; put this with a little cayenne and a gill of milk into a basin, then put an ounce of butter into a stewpan to cook over the fire ; take a tablespoonful of flour and mix it into a paste with a little of the oyster liquor, and then add the strained liquor to it ; pour into the sauce- n^n SAVOURIES 187 pan with the boiUng butter, and cook it over the fire till thick ; then stir in off the fire the juice of half a lemon, add to this half a pint of liquefied aspic jelly, and then stir in the minced oysters very lightly and a gill of cream

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