Oysters a la Newbourg

Ingredients

• a dozen nice fat oysters
• one cup cream
• yolks of four eggs
• four tablespoons sherry
• cayenne pepper
• salt

Method

1. 1

   Boil oysters in their own liquid.

2. 2

   Mix cream, egg yolks, sherry, cayenne pepper, and salt.

3. 3

   Pour over oysters, shake pan until it thickens, and arrange on a platter with pastry around.

4. 4

   Garnish with parsley.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 184. The excerpt below is the record exactly as published.

four tablespoons sherry, pepper, and salt. When cold, chop the mushrooms, also the oysters. Put oysters in one saucepan and mushrooms in another with a little piece of butter; flavor the mushrooms with sherry and the oysters with more lemon juice; put a tablespoon chopped parsley to the oysters. Make round pieces of toast — one piece to each person. Butter the toast; put a strip of oyster across toast in the centre, then a strip of mush¬ room on both sides, and then the oysters at each end. Arrange the toast nicely on a platter with supreme sauce and fried parsley around. See that the dish is very hot when going to the table. Serve for luncheon or supper. Fried Oysters ( Huitres f rites) a la Poulette fake very large oysters; dip in flour, then in batter, and fry in very hot fat; sprinkle with pepper, salt, and a squeeze of lemon juice; garnish with fried parsley and lemons. Serve with the AMERICAN COOK BOOK poulette sauce — made from the liquid of the oysters — as a luncheon or dinner fish dish. Batter. One egg, four tablespoons water, four tablespoons milk, four heaping tablespoons flour, pepper, and salt. Mix all together. Roast Oysters ( Huitres roties) a la Hollandaise Wash the oyster shells well free from sand and dirt; put in a roasting pan with a cup of water; cover it with another pan tightly; put in oven from eight to ten minutes; when they begin to open, quickly open the shells. Put two oysters on each shell, removing one half; put on the platter with a teaspoon of melted butter (flavored with lemon juice) on each; sprinkle with pepper and salt; garnish with lemon and parsley. Serve with hollandaise sauce. Serve for luncheon or supper. Oysters ( Huitres ) a la Newbourg Select a dozen nice fat oysters; put in their own liquid, free from sand or shells, on the stove to come to a boil; take one cup cream, yolks of four eggs, four tablespoons sherry, cayenne pepper, and salt. Pour this on top of the oysters; shake pan until it commences to thicken, then arrange on a platter with half moons of pastry around. Garnish with parsley. [Bread rings or noodle border can be used in place of pastry.] Delicious entree for dinner or luncheon. Oysters in Baskets of Pastry a la Newbourg Huitres en Corbeilles de Patisserie, a la Newbourg Make a little pastry basket from puff pastry; roll pastry out very thin; line little fluted cake tins with the pastry (cut it very even around the edges). Put a little piece of paper in each and fill with beans and bake. In the meantime, make some little handles of cut strips (say six inches long and half inch wide) of the pastry; twist in corkscrew style and put it in a narrow horse¬ shoe shape on a baking pan and bake until golden brown. When ready to serve, fill with the Oyster a la Newbourg. Put a handle of pastry on each, tied with a ribbon to match the color of the table. Arrange on napkin or paper doily; garnish with parsley. [Fried oyster crabs served in centre of the platter make this dish delicious.] Serve as a luncheon or supper dish. THE SWEDISH, FRENCH, Stuffed Fried Oysters a la Marie Mathilda Hultres farcies et frites, a la Marie Mathilda Put oysters in their own liquid on stove with some lemon juice, pepper, salt

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