Oysters in Pastry

Ingredients

• the amount of oysters according to number of people
• with some salt
• pepper
• a teaspoon lemon juice
• one tablespoon butter
• two tablespoons flour
• one cup of the juice that the oysters have cooked in
• a little juice of onion
• some cream

Method

1. 1

   Boil oysters with seasoning, cool, and prepare puff pastry.

2. 2

   Bake pastry until golden, fill with a thick sauce made from oyster juice, onion, and cream, and serve.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 183. The excerpt below is the record exactly as published.

Oysters in Pastry ( Huitres en Patisserie) a la Cornucopia Take the amount of oysters according to number of people to be served — two for each person; put in their own liquid on the stove with some salt, pepper, and lemon juice; let come to a boil; leave to get cold in their own liquid. In the meantime, roll out some puff pastry; double; cut it out in a triangle shape; put a hard piece of bread about one and a half inches in thickness between the pastry — making one for each person; put in oven on a buttered baking sheet; bake in a moderate oven until it puffs and gets golden brown. Take out; remove the bread; let the pastry stand to get dry. Put in a saucepan one tablespoon butter, two tablespoons flour, add one cup of the juice that the oysters have cooked in, a little juice of onion, pepper, salt, and a teaspoon lemon juice; add the oysters, and, last, some cream

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