Oysters a la Potjlette Delmonico

Ingredients

• Large oysters, 2 quarts
• Butter, 6 ounces
• Flour, 2 ounces
• Cream, 1/2 cup
• Eggs, 4 (yolks only)
• Lemon, 1/2
• Chopped parsley, 1 teaspoon
• Salt, 1/4 teaspoon
• Cayenne pepper, a dash

Method

1. 1

   Put the oysters into a stewpan, and set them on the fire until they boil.

2. 2

   Drain through a sieve, saving the liquor.

3. 3

   Set the oysters aside, and keep them hot.

4. 4

   Put 4 ounces of the butter into a stewpan with 2 ounces of flour, a little Cayenne pepper, and salt.

5. 5

   Blend well together, and moisten with the oyster liquor and with the cream.

6. 6

   Stir this while on the fire, and keep it boiling for 10 minutes.

7. 7

   Then take it off the fire and pass it through a colander.

8. 8

   Now add the remaining 2 ounces of butter, and the yolks of the eggs.

9. 9

   The mixture must not be allowed to cook after the eggs are added.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 13. The excerpt below is the record exactly as published.

Cream, 1 cup, 41 nSH AROUND-THE-WORLJ> COOK BOOK Eggs, hard-boiled (yolks, only), 3, Chopped parsley, 1 tablespoon. Nutmeg, salt, cayenne. Put the butter and flour in a pan, and when melted add the cream. Stir until it is smooth and thick. Add the yolks of the eggs mashed fine. Season with salt and cayenne, and a little nutmeg, and add the fish and parsley. Turn it out into a greased baking-pan, or into individual dishes, and bake until light brown. Serve with cucumber sauce. CODFISH BALLS Salt codfish, 1 pound, Potatoes, 6, Milk, 1 pint. Butter, 2 tablespoons, Eggs, 2. Boil the fish, changing the water once, so that it may not be too salty. While still hot, pick it fine, so that it is feathery. This cannot be done with a fork, but must be done with the fingers. At the same time have ready hot potatoes, boiled. Mash them well, and make them creamy with milk and butter. To 3 cups of the mashed potatoes take II/2 cups of fish. The fish should not be packed down. Beat the eggs lightly, and stir them into the other ingredients. Then beat well together the whole mixture, till light; then mold it into small balls, handling it lightly, and before fry- ing, roll the balls in flour. Fry in a basket. The pot must be deep enough to allow the fat to cover them well. 42 AROUND-THE-WORLD COOK BOOK FISH MELTING CODFISH CAKES Codfish, picked up, fine, 1 large cup, Potatoes, 2 cups, mashed, Butter, 1 tablespoon. Eggs, 2, Cream, 2 tablespoons. Boil tlie picked codfish with the potatoes, and when the potatoes are well done, mash all well together, add the butter, eggs, and cream, and beat all together until it is soft and creamy. Then drop the mixture from a spoon, into a frying pan of very hot lard. They should be cooked quickly, as too long cooking will make them dry. FLANKED SHAD Shad, one of 4 to 6 pounds, Melted butter, i/^ cup, Salt, 14 teaspoon, Mustard, V2 teaspoon, Tabasco, 3 or 4 drops, Walnut catsup, 1 teaspoon, Worcestershire, Vl» teaspoon. The "plank" used should be of well-seasoned oak, about 2 inches thick. Those sold in the stores usually have wires attached for fastening the fish. Before using a new board brush it well several times with olive oil, and place it before a hot fire so that the oil will strike in. The wood will absorb considerable oil. Having the board in readiness, clean the fish, and remove the backbone, rinse well quickly in slightly salted water, and dry it on a soft cloth. 43 FISH AROUND-THE-WORLD COOK BOOK Then fasten the fish on the board, skin downward, tacking it well to the board. Have made the following sauce, from the above ingredients ; To the % cup of melted butter add the salt, tabasco, mustard catsup, and Worcestershire sauce, and stir all together. Keep this hot at the side of the fire. The board containing the fish may be either placed in an oven or stood in front of a hot fire. Baste the fish every 10 minutes while it is cooking, and catch in a pan the surplus which runs off while basting the fish. When the fish is completely cooked, send it to the table on the board, being careful to remove all the tacks or fastenings before serving. STUFFING FOE BAKED SHAD Grated stale bread, 3 slices, Butter, 1 tablespoon. Capers, 1 teaspoon. Sweet marjoram, i/^ teaspoon, Salt-pork, a small piece, chopped. Melt the butter in a saucepan, and pour it over the grated bread and pork, which latter is chopped fine. Add the capers, and marjoram, and a very little warm water. Stuff the shad through the cuts in both ends, and place it in the oven to bake. OYSTERS A LA CREOLE Oysters, 1 pint, Butter, 2 tablespoons. Onion, finely chopped, 2 slices, Flour, 1 tablespoon. Stewed tomatoes, 1 cup, 44 AROUND-THE WORLD COOK BOOK FISH Tabasco, 1 or 2 drops, Salt. Melt the butter in a chafing-dish, or stewpan, add the sliced onion, and stir till it is delicately browned; then add the flour, and stir until it is smooth and brown, and then add the tomatoes. As soon as the sauce thickens, add the oysters drained from their liquor, and cook them until the edges curl. Season with the tabasco and one-half a teaspoon of salt. Serve on toast with parsley. OYSTERS A LA POTJLETTE DELMONICO Large oysters, 2 quarts, Butter, 6 ounces, Flour, 2 ounces, Cream, % cup, Eggs, 4 (yolks only), Lemon, i/^, Chopped parsley, 1 teaspoon, Salt, 14 teaspoon, Cayenne pepper, a dash

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