Oysters à la Lincoln

Ingredients

• one quart of medium-sized oysters
• one gill of white wine
• veal forcemeat for fish
• some raw mushrooms
• velouté sauce
• melted butter

Method

1. 1

   Line cases with veal forcemeat.

2. 2

   Poach oysters in their liquor with white wine.

3. 3

   Drain and cut into pieces, filling each case.

4. 4

   Fry chopped mushrooms in butter and place on top of oysters.

5. 5

   Cover with velouté sauce mixed with oyster liquor, then with another layer of forcemeat.

6. 6

   Brush with melted butter and bake for fifteen minutes.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 73. The excerpt below is the record exactly as published.

OyBterB à la Linooln Line as many cases, — metal, paper, or china, — as desired with veal forcemeat for fish. Poach one quart of medium-sized oysters in their own liquor with one gill of white wine. When cooked, drain, and pare them. Cut them in half-inch-sized pieces and fili each case with these. Chop some raw mush- rooms and fry them for a few minutes in a little butter and place them on top of the oysters. Cover with velouté sauoe, which has been mixed with the oyster liquor and then boiled down. Cover then with another layer of forcemeat. Brush each one with melted butter

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