Oysters a la Newberg

Ingredients

• twenty-five large oysters
• one tablespoonful of butter
• one gill of white wine
• one even teaspoonful of salt
• one-half of pepper
• one gill of mushrooms
• one truffle
• one-half an ounce of butter
• one-half a gill of mushroom liquor
• the yolks of four eggs
• one-half pint of rich cream

Method

1. 1

   Place oysters in a saucepan, adding butter, white wine, salt, and pepper.

2. 2

   Cook until oysters stiffen.

3. 3

   In another saucepan, cook mushrooms and truffle with butter and mushroom liquor.

4. 4

   Mix yolks of eggs with cream.

5. 5

   Combine all and heat without boiling, serve with puff paste.

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 34. The excerpt below is the record exactly as published.

Oysters a la Newberg. — This is a very good receipt from Mrs. Lemcke, told to a woman’s class in cookery : “ I’ll tell you all, to start with, that oysters prepared in this way are an excellent thing with which to get your husbands in a good humor. I have here twenty-five large oysters, such as are used for frying. I will now place them, without their liquor, in a saucepan, adding one tablespoon- ful of butter, one gill of white wine, one even tea- spoonful of salt, and one-half of pepper. I now place them on the stove to cook until the oysters stiffen, and in the meanwhile I will cut, very fine, one gill of mushrooms into another saucepan, and also one truffle. To this I add one-half an ounce of butter and one-half a gill of mushroom liquor. This I will cook for five minutes, and while that’s cooking I’ll mix the yolks of four eggs with one- half pint of rich cream.” By the time this was 102 The Bachelor and the Chafing-dish. accomplished the oysters and mushrooms were ready to be put together, and the eggs and cream were mixed with them. The whole was allowed to get very hot without boiling, and was served with pieces of puff paste cut into half-moons. Oyster Rabbit. — Clean and remove the hard muscles from half a pint of oysters ; parboil them in the chafing-dish in their own liquor until their edges curl, and remove to a hot bowl. Put one tablespoonful of butter

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