Oysters a la Poulette

Ingredients

• a quart of fresh open oysters
• a large tablespoon of butter
• two tablespoons flour
• one cup of rich cream
• yolks of two eggs
• teaspoon of Worcestershire sauce
• cayenne pepper
• salt
• juice of one lemon

Method

1. 1

   Boil oyster liquid, mix with butter and flour, then add lemon juice, Worcestershire sauce, and cream with egg yolks.

2. 2

   Thicken and serve with pastry.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 178. The excerpt below is the record exactly as published.

salt, one tablespoon cream sauce, one tablespoon melted butter to the cup of crab meat. Crab in Shell (Crabe en coquille ) a la Mayonnaise Cook the crab from fifteen to eighteen minutes; leave in the water until cold; clean and pick the meat out. Wash the shells well. To one cup of crab meat take two tablespoons mayonnaise dressing, some pepper and salt; fill the crab shells. Spread with mayonnaise dressing on top. Decorate with truffles and Spanish pepper. Arrange on a paper doily; garnish with crab claws and parsley around. Serve for luncheon, dinner, or supper as a cold dish. Crab in Tomatoes ( Crabe en Tomates ) a la Hollandaise Take even-sized tomatoes; put in hot water; peel; remove a slice from the top; scoop out, leaving a thin shell. Shred the crab flakes, add little onion juice, lemon juice, Worcestershire sauce, pepper, salt; heat between two plates. Fill the tomatoes; put some hollandaise sauce on top; sprinkle with parsley; put in a handle of green pepper with a little bow of white ribbon tied on. Arrange on a green foundation with the hollandaise sauce in the centre. [Can also be served with the salad for luncheon or dinner.] Crab in Tomatoes ( Crabe en Tomates) a la Parisienne Select nice even-sized tomatoes; put in hot water; remove skins; cut in halves; scoop out, leaving a thin shell; fill with crab meat that is flavored with lemon juice, onion juice, pepper and salt; turn up¬ side down; put on a buttered pan; cook in the oven about eight minutes — covered. Glaze with a tomato glaze; sprinkle with chopped parsley; put in each a handle of green pepper or lemon; arrange on a foundation of fish mousse with a hollandaise sauce in the centre; garnish with crab claws around and parsley. Crab Mousse in Shell a la Gimo Mousse de Crabe en Coquille, a la Gimo Wash crabs; put in hot water; cook about eighteen minutes with salt; leave in the water until cold; when opening them, first remove the tail, large and small claws, and top shell; rinse; remove all the meat carefully, free from shells. To two cups crab meat take three- quarters cup fish mousse. Wash and clean the shells well; fill them; decorate all around with some of the mousse colored with chopped parsley, and a dot in the centre; decorate with truffles; put in oven in a pan with some water — covered; cook from eight to ten minutes. Arrange on a paper doily; garnish with crab claws and parsley and serve a hollandaise sauce at the side. Fish entree for luncheon or dinner. SOFT-SHELL CRABS ( Crabes moux ) Soft-shell crabs are a delicious shellfish, generally prepared by frying or broiling. The season is from May to October. Broiled Soft-Shell Crabs a la Bearnaise Crabes moux, grilles, a la Bearnaise Select nice live crabs; remove the tail and fluffy part that lies under the shell; cut part of the head off and take out the sand bag. Leave on a clean linen cloth to dry; put in a griddle iron (if gas stove, put on a pan) to broil; sprinkle with salt and pepper. When broiled on one side, turn over and broil on the other side, being careful not to burn. Serve one resting on top of the other, with the claws up, garnish with quarters of tomatoes or lemon filled with bearnaise sauce. Fried Soft-Shell Crabs a la Tartare Crabes moux frits, a la Tartare Select live crabs, remove the tail and the fluffy part that lies under the shell; cut part of the head off and take out the sand bag. THE SWEDISH, FRENCH, Leave on a clean linen cloth to dry; dip in egg and fresh bread crumbs and fry in hot fat. Garnish with lemon and parsley. Serve with cucumber salad. Tartare or bearnaise sauce can also be served. OYSTERS ( Huitres ) Oysters are among the most important of shellfish. They are used a good deal — generally served raw on the half shell — as appe¬ tizers for luncheon or dinner, but are also cooked and prepared in many different ways. The season for oysters is September until May 1st. Oysters in Pastry ( Huitres en Patisserie ) a la Ravigote Two oysters for each person, with half an oyster shell and some ravigote sauce. Select large flat oyster shells; wash well, clean from sand and dirt; fill with beans and form a cover of puff paste; on the top decorate with a twisted strip of pastry, lengthwise — - fasten it well to the oyster shell so that it does not shrink; put in oven and bake; brush over with some egg and put in oven again. When baked, remove pastry from shells, and then the beans; wash shells; put them in oven so that they are hot when ready to serve. Put two oysters on each shell with a spoon of ravigote sauce; put in hot oven for about five minutes; then take out and arrange on a platter on a napkin or paper doily, the wide end out and point in. Put the pastry cover on each that has been heated on a baking sheet in the oven and garnish with lemon. Serve as a fish for dinner or luncheon. Oysters ( Huitres ) a la Poulette Take a quart of fresh open oysters with own liquid — be careful that no shell has remained on the oysters from the opening; strain liquid from them, free from sand; put on stove; let come to a boil. In the meantime, put in a saucepan a large tablespoon of butter and two tablespoons flour, and stir until well dissolved; add the liquid from the oysters, then the juice of one lemon, cayenne pep¬ per, salt, teaspoon of Worcestershire sauce. Mix one cup of rich cream with the yolks of two eggs

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