Oysters and Mushrooms in Crusts

Ingredients

• half a pint of oysters
• half a can of chopped mushrooms
• enough cream to make one pint in all
• one tablespoonful of butter
• three of flour
• salt
• pepper
• lemon juice
• cayenne

Method

1. 1

   Parboil oysters, strain and save liquor.

2. 2

   Cut oysters fine, mix with mushrooms.

3. 3

   Combine oyster liquor and cream, pour over cooked butter and flour.

4. 4

   Season and fill crusts, serve immediately.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 108. The excerpt below is the record exactly as published.

one tablespoonful of butter in a covered saucepan with half a saltspoonful oi lohite pepper, one teaspoonful of salt, and a few grains of cayenne pepper. When hot, add one pint of oysters carefull}- prepared. Cover closely, and shake the pan to keep the oj^sters from The Boston Cook Booh. sticking ; cook two or three minutes, or till plump. Serve on toasted crackers. Creamed Oysters. — Make one cup of thick cream sauce (see page 190), and season with salt^ pepper^ cayenne^ and celery salt. Wash and pick over one pint of oysters^ and parboil until plump. Skim carefully ; drain and add them to the sauce. Serve on toast^ and garnish the dish Tvith points of toast; or the toast may be omitted, and bread crumbs browned in butter sprinkled over the 03'sters. When served in patty shells or in a vol-au-vent^ make the cream sauce thicker. Fricasseed Oysters. — Cook one pint of oysters in hot but- ter., till plump, as directed for smothered oysters. Drain, and keep the oysters hot, and add enough cream to the 03'ster liquor to make one cupfid. Cook one tablespoonful of Jlour in one tablespoonful of hot butter. Add slowly the hot cream and 03'ster liquor. Season with one teaspoonful of lemon juice ^ salt., and pepper to taste. Pour the sauce into one well-beaten egg., add the hot 03'sters, and heat one minute. Serve on toast., if for breakfast ; or in paper cases, or patties, if for lunch or dinner. Scalloped Oysters. — One pint of solid oysters, washed and drained ; one third of a cup of melted butter; one cup of cracker or stale bread crumbs, moistened in the melted but- ter. Butter a shallow dish ; put in a layer of crumbs, then a layer of 03'sters ; season with salt and pepper; and, if you like, add Worcestershire sauce, lemon juice, wine, or mace. Then put in another la3'er of crumbs, then 03^sters and seasoning, with a thick \^jqy of crumbs on the top. Bake in a hot oven about twent3^ minutes, until the crumbs are brown. Many prefer to heat the 03^ster liquor and the butter with an equal quantit3^ of milk or cream, and use more cracker. Moisten each la3^er of cracker with the hot liquid. Reserve the larger part of the butter for the top la3^er of crumbs. In this way a larger dish ma3^ be prepared with the same quantit3' of 03"sters. Oysters en Coquille. — Prepare as for scalloped 03'sters. Put one or two very large or several smaller 03^sters in 12 178 The Boston Cook Book. oyster or scallop shells ; season, and cover with buttered crumbs. Bake till the crumbs are brown. Place the shells on small plates, and serve one to each person. Large scallop shells may be obtained at the fish market, then cleaned and used several times. Tin, granite, or silver shells may also be used. Oysters and Mushrooms in Crusts. — Bake Parker- House- roll dough in round pans, or as small round biscuit placed some distance apart. When cold, cut a slice from the top of each, and remove the soft inside without breaking through the crust. Fill with the following mixture : — Parboil half a pint of oysters. Strain, and save the liquor. Cut the oysters fine, and mix with them half a can of chopped mushrooms. Mix the oyster liquor and mush- room juice with enough cream to make one pint in all. Pour this hot liquid slowly on one tahlespoonf al of Imtter and three of flour cooked, together. Season highh' with salt^ pepper, lemon juice^ and cayenne

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