Oysters a la Poulette

Ingredients

• fifty oysters
• half a pint of bechamel sauce
• a little salt
• a little pepper
• a little chopped parsley
• the yolks of three eggs

Method

1. 1

   Blanch oysters in boiling water, drain, and reserve some liquid.

2. 2

   Mix bechamel sauce with reserved liquid, salt, pepper, and parsley.

3. 3

   When sauce stops boiling, add egg yolks mixed with water.

4. 4

   Serve oysters hot in the sauce.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 23. The excerpt below is the record exactly as published.

Oysters a la Poulette. Take fifty oys- ters, which blanch in boiling water, then drain them, preserving part of the liquid in which they were boiled. Take half a pint of bechamel sauce (Art. 83), add a little of the liquid in which your oysters were boiled, a little salt and pepper, a little chopped parsley, and, when your sauce has ceased boiling, the yolks of three eggs well mixed in a little water. Serve your oysters hot in the sauce. 144. Farcied Oysters a TAfricaine. Take twenty very large oysters, which blanch and then drain. Also take some chicken farce (Art. 11), chopping three truffles very fine, and mix with your farce, with which cover your oysters on both sides, and dip in bread-crumbs. Then beat up four eggs, the yolks and whites together, with a little salt, pep- per, and very little nutmeg added, and spread over your oysters, which dip again into bread-crumbs. Put the oysters in a buttered pan, and send to the oven for about fifteen minutes, a very little melted butter on each oyster. Take half a pint of Span- ish sauce (Art. 80), add to it a glass of sherry, and, after boiling twenty minutes, chop up two truffles, put them in your sauce, and serve with your oys- ters. 145. Fried Oysters. Take fifty large oysters, dip them in beaten eggs, in which you have put a little salt and pepper ; then roll them in bread- crumbs, and, if your oysters should not be very large, dip them again in beaten eggs, and again roll them in bread-crumbs. Fry them in very hot lard, FISH. 57 drain off the grease, and serve very hot. Garnish with slices of lemon. 146. Broiled Oysters. Take fifty large oys- ters, which drain and dip in four beaten eggs, to which you have added a little salt and pepper. Roll them in bread-crumbs, dip them again in eggs, and again roll them in bread-crumbs. Put a few drops of melted butter on each, broil them on a gridiron a light brown, and serve very hot. 147. Cromesqui of Oysters. Boil fifty oys- ters for about five minutes, drain them, and chop them fine. Put in a saucepan on the fire an ounce of butter, the same of flour, a pinch of salt, the same of pepper and nutmeg, and mix all well together. Add the juice of your oysters, and half a glass of milk, and stir with a wooden spoon until just before beginning to boil, then remove it from the fire ; add two yolks of eggs mixed in about a tablespoon- ful of water, and then your oysters. Put this mixt- ure on ice until cold, form it into balls about the size of a small egg, and wrap up each one in a very thin piece of pork. Break three eggs in a bowl, add six ounces of flour, and a little water, so as to make a smooth and very soft paste, but sufficiently solid to adhere to your cromesqui. Then mix a teaspoonful of soda with your paste, with which cover each one, and fry in very hot lard. When a bright yellow, drain, and serve hot. 148. Oysters on Toast. Put fifty oysters in a frying-pan with their liquor, toss them on the fire for about ten minutes, and sprinkle with chopped 5 8 FRENCH DISHES. parsley. Put the oysters on eight pieces of toast, the juice poured over them. Serve very hot. 149. Oysters a la Mosely. Take fifty oysters, the third of which put in a deep dish with a little pepper

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