Oysters en Petites Caisses

Ingredients

• twenty-four medium-sized oysters
• half a glassful of white wine
• half an ounce of butter
• half a pinch of pepper
• a third of a pinch of nutmeg
• one pint of well-reduced veloute sauce (No. 152)
• half an ounce of crawfish butter (No. 150)

Method

1. 1

   Open and blanch the oysters in a sautoire with wine and butter, season, and cook.

2. 2

   Add veloute sauce and crawfish butter, fill buttered boxes with oysters, sprinkle with bread-crumbs, and bake for five minutes.

3. 3

   Serve on a hot dish with a folded napkin.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 128. The excerpt below is the record exactly as published.

half an ounce of butter ; then drain them, keeping the liquor for further use. Add to the oysters half a pint of veloute sauce (No. HORS D'CEUVRES. 189 152), mixed with three tablespoonfuls of the oyster liquor; keep it thick, and be very careful not to break the oysters. Fill six table-shells with this preparation, sprinkle with grated, fresh bread-crumbs and a very little clarified butter, and brown well in the oven for six minutes. Dress on a hot dish with a folded napkin, and serve. 273. Oysters in Shells a PAnglaise.— Select eighteen large oysters. Put three into each of six table-shells and season with a pinch of pepper, besprinkle with slightly fried bread-crumbs, and lay them on a flat roast- ing-pan. Place them in a very brisk oven for about four minutes, or until the oysters raise ; then serve on a dish with a folded napkin. 274. Lamb Sweetbreads en Petites Caisses. — Blanch, pare, and clean six small lamb sweetbreads as for No. 601. Lay them aside to cool, then lard them with either fresh fat pork or truffles. Place them in a well- buttered sautoire, adding a gill of chicken broth or a gill of Madeira wine. Cover with a buttered paper, and let . cook to a golden color in the oven for ten minutes. Then lay them on a dish. Put half a gill of cooked fine herbs (No. 143) and a gill of well-reduced Espagnole sauce (No. 151) into the sautoire, letting itcookfor five minutes. Take six small boxes of buttered paper and pour a little of the gravy at the bottom of each -r cover with sweetbreads, and place them on a baking-dish ; keep them for five minutes in an open oven, then serve on a folded napkin. 275. Oysters en Petites Caisses. — Open and blanch for five minutes twenty-four medium-sized oysters in a sautoire with half a glassful of white wine and half an comce of butter. Season with half a pinch of pepper and a third of a pinch of nutmeg. Let cook for five minutes; then add one pint of well-reduced veloute sauce (No. 152), and let cook for another five minutes, adding half an ounce of crawfish butter (No. 150)

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