Oysters in Baskets of Pastry a la Newbourg
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a luncheon or supper dish.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 185. The excerpt below is the record exactly as published.
Oysters in Baskets of Pastry a la Newbourg Huitres en Corbeilles de Patisserie, a la Newbourg Make a little pastry basket from puff pastry; roll pastry out very thin; line little fluted cake tins with the pastry (cut it very even around the edges). Put a little piece of paper in each and fill with beans and bake. In the meantime, make some little handles of cut strips (say six inches long and half inch wide) of the pastry; twist in corkscrew style and put it in a narrow horse¬ shoe shape on a baking pan and bake until golden brown. When ready to serve, fill with the Oyster a la Newbourg. Put a handle of pastry on each, tied with a ribbon to match the color of the table. Arrange on napkin or paper doily; garnish with parsley. [Fried oyster crabs served in centre of the platter make this dish delicious.
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Cook this with the app: pantry check, scaling, and the assistant.