Oysters Fried a la Arthur Sullivan

Ingredients

• thirty large, fine, fresh box-oysters
• half a medium-sized fine, sound lemon
• one sprig of thyme
• a small bay-leaf
• a branch of well-washed parsley
• one gill of cold milk
• one gill of clarified butter
• half a gill of olive oil
• half a saltspoonful of red pepper
• a teaspoonful of chopped chives

Method

1. 1

   Open the oysters and place them in a saucepan with their juice.

2. 2

   Season with red pepper, lemon slices, thyme, bay-leaf, and parsley.

3. 3

   Heat quickly without boiling.

4. 4

   Beat an egg with cold milk, season, and steep the oysters in it.

5. 5

   Roll in cracker-dust and shape.

6. 6

   Heat clarified butter and olive oil in a frying-pan and fry the oysters for one minute on each side.

7. 7

   Serve with a sauce made from the oyster juice, reduced with red pepper, lemon juice, and sauce Espagnole.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 331. The excerpt below is the record exactly as published.

Oysters Fried a la Arthur Sullivan.— Carefully open thirty large, fine, fresh box-oysters; place them in a saucepan with their own juice, season with the third of a saltspoonful of red pepper, adding half a SUPPLEMENT. 387 medium-sized fine, sound lemon, cut into thin slices, one sprig of thyme, a small bay-leaf, and a branch of well-washed parsley. Place on the hot range, and heat up very fast without boiling, for which, on a very brisk fire, it should be done in one minute and a quarter; then place the whole in an earthen bowl to cool. Beat up one raw egg in a bowl with one gill of cold milk, seasoned with a light pinch of pepper and a light pinch of salt; steep the oysters in this, one by one, then lightly roll them in cracker-dust; give them a nice even shape in the palm of the hand, and lay them on a dish. Heat up thoroughly in a frying-pan on the hot range one gill of clarified butter and half a gill of olive oil (it must be very hot before placing in the oysters), and fry them for one minute on each side. Remove them with a skimmer, dress on a hot dish with a folded napkin, and serve with the following sauce separately: Strain the juice of the oysters into a saucepan, and reduce it to one half on the hot range, with half a saltspoonful of red pepper, adding also the juice of half a sound lemon and a gill of sauce Espagnole (No. 151). Cook for three minutes, add a teaspoonful of chopped chives, pour it into a sauce-bowl, and send to the table. 1368. Lobster Salad a la Boardman. — Split lengthwise two very fine medium-sized, freshly boiled, and cooled lobsters; pick all the meat out from the shells, as well as from the cracked claws, suppress both intes- tines and pouch. Cut the meat into very small, equal, square pieces, and place them in a salad-bowl. Finely chop up, as fine as hashed potatoes, three hard-boiled eggs; add them to the lobster. Peel and chop, also very fine, two small, sound shallots, and add to the lobster, with one and a half teaspoonfuls of very fine freshly chopped chives and one and a half tea- spoonfuls of finely chopped parsley. Chop also, very fine, one root of thoroughly pared and well-cleaned sound celery (using nothing but the perfect white), add it to the lobster. Season with a light tablespoonful and a half of salt, a teaspoonful and a half of fresh, finely crushed white pepper, half a teaspoonful of Worcestershire sauce, a tablespoonful and a half of olive oil, two tablespoonfuls of very good white vinegar. Mix well, then add three tablespoonfuls of freshly made mayonnaise sauce (No. 206). Gently but thoroughly mix the whole well together; wipe neatly the edges of the salad-bowl with a napkin. Plant right in the centre a branch of parsley-greens, and send to the table. 1369. Game Pie a la LeviP. Morton. — Take one fine partridge, one grouse, and one medium-sized rabbit ; pick, draw, and singe well. Thor oughly bone them. Place the fillets in a saucepan with one tablespoonful of clarified butter. Season with one pinch of salt, half a pinch of pepper, and a quarter of a pinch of thyme. Cook on a brisk fire for one minute on each side ; then add half a glassful of good Madeira wine, and reduce to one half, which will take five minutes. Place in a bowl and let thor- oughly cool. Chop up the bones into fine pieces ; place them in a sauce- pan with one medium-sized, sound onion cut into slices, a small carrot cut the same, one bay-leaf, three cloves, twelve whole peppers, and a 388 THE TABLE. blade of thyme. Cook all together with one ounce of butter until it has obtained a light brown color ; then add one glassful of Madeira wine, half a medium-sized, sound lemon cu

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