Oysters in Cases a la Toulouse

Ingredients

• one pound of new bread
• an ounce of butter
• two dozen oysters
• an ounce and a half of the bread panada
• the yolk of three eggs
• one gill of the oyster liquor
• one of whipped cream
• a dust of cayenne pepper
• the squeeze of a lemon
• the whipped whites of two eggs

Method

1. 1

   Soak bread in water, wring out, stir with butter and salt until it leaves the pan.

2. 2

   Scald oysters, pound with bread panada, butter, and egg yolks.

3. 3

   Add oyster liquor, whipped cream, season, and mix with egg whites.

4. 4

   Pour into moulds and steam for half an hour.

Nutrition per serving

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.

Oysters in Cases a la Toulouse. Huitres en Caisses a la Toulouse. Steep one pound of new bread in tepid water, wring it in a cloth to extract the moisture, put it into a stewpan with an ounce of butter and a little salt, stir it over the fire with a wooden spoon till it leaves the sides of the pan ; then scald and beard two dozen oysters, an ounce and a half of the bread panada, one ounce of butter, and the yolk of three eggs ; pound all in a mortar, then rub through a wire sieve ; add one gill of the oyster liquor and one of whipped cream, season with a dust of cayenne pepper and salt, the squeeze of a lemon, the whipped whites of two eggs

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