Oysters in the Pan
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Total time about half an hour.
Presented as published in 1888. 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 Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.
Oysters in the Pan. Huitres au Plat. Mince a small onion finely, place it in astewpan with an ounce of butter, a large dessertspoonful of chopped parsley, a little powdered thyme, and pepper and salt to taste. Steam till the onion is tender, then add a quarter of a pint of new milk or cream, and a dozen fresh oysters. Let these get quite hot, then turn them, with the sauce, into one of the china fireproof baking dishes, strew finely- grated bread-crumbs thickly over, and put them into a quick oven till the crumbs are lightly browned. Time altogether, about half an hour. Oysters en Papillotes. Huitres en Papillotes. Make a paste with cold mashed potatoes, flour and butter. Roll it out and cut it into lozenge- shaped pieces. Put three oysters on each bit of paste, roll it up, and bake a light brown in the oven. The roll must not be too large ; serve on a napkin very hot. 28 OYSTERS A LA MODE. Oysters and Parmesan Cheese. Huitres au Parmesan. Butter one of the fireproof china dishes, and sprinkle it with browned bread-crumbs. Lay the oysters on this bed of bread-crumbs, strew some finely-chopped parsley and grated Parmesan over them, and then a few more crumbs. Pour in half a glass of chablis and put them in the oven, and pour on a little warm butter whilst in the oven. Oyster Patties (No. i). Petits Pates aux Huitres. Take two dozen oysters, beard them, and cut them up small, strain the liquor, and put the pieces back into it. Put into a stewpan two ounces of butter, and when it is warmed, dust into it as much flour as it will take up, stirring well all the time, but do not allow it to brown. Then stir in three tablespoonfuls of the liquor from the oysters, and add as much thin cream as will make it the consis- tency of good butter. Let it simmer till quite smooth, adding to it a dust of cayenne. Add the oysters and give them a warm through, and then leave to cool. Have some little thin paste cases made in dariole moulds ready baked, and fill them with this mixture. Make them very hot and serve. Some prefer the oysters whole, instead of being chopped, with one di'op of anchovy sauce on each oyster. Oyster Patties (No. 2. Another Way). Make some puff paste, roll it out very thin and line some little dariole moulds with it ; fill them OYSTERS A LA MODE. 29 with barley or rice to keep their shape, bake them in a brisk oven till cooked. Crush some vermicelli on a board with a rolling-pin, turn out the pastry cases from the moulds, brush them over with white of egg, and roll them in the vermicelli. Take out the rice and fill in an oyster mixture, made of oysters and button mushrooms (two oysters to one small mushroom), all cut into dice. Warm them in a little white sauce, into which a little anchovy sauce and lemon-juice have been added. Make some little paste handles to imitate baskets, and put them across ; cover the top with fried parsley and serve very hot. Allemande sauce may be used instead of the white sauce. Oyster Patties (Old-Fashioned). Petits Pates d'Huitres a I'Ancien Regime. Roll out some light puff pastry half an inch thick, stamp it in rounds with a pastry cutter two inches and a half in diameter, press a small cutter an inch and a half in diameter on the middle of each round to the depth of a quarter of an inch. Place the rounds on a buttered tin, and bake them in a quick oven till they are risen, and lightly browned ; then take them out, remove the smaller centre-piece, scoop out a little of the inside and fill the empty space with the prepared oysters ; put on the lid and serve. Prepare the oysters by bearding them and cutting them into small pieces, with an inch of lemon-rind, a grate of nutmeg, a tiny dust of cayenne and a pinch of pepper, and boil for seven or eight minutes. Strain the liquid, and thicken it with a dessertspoonful of flour and half an ounce of butter. Mix in two tablespoonfuls of 30 OYSTERS A LA MODE. good cream and a dessertspoonful of lemon-juice ; then add the oysters, simmer all together gently for three minutes, fill the patties and serve. Oyster Patties a la Francaise. Stew some oysters, and beard them, and cut them into dice. Have some mushrooms also cut into dice, which you fry in a little butter dusted over with flour. Moisten with some of the liquor of the oysters, one or two spoonfuls of consomme, two spoonfuls of cream, and let it reduce. Add a small bit of butter ; season well with salt and cayenne pepper ; throw the oysters into the sauce and fill the patties, which must be in dariole moulds. Oysters and Pheasant. Faisan farci aux Huitres. Stuff a pheasant with three dozen bearded oysters ; put them in as you would stuff a duck, and hang the bird before the fire exactly in the opposite position to the usual way. The oysters give the pheasant a very delicious flavour. Oyster Pie. Pate d'Huitres. Butter the inside of a shallow pie-dish rather thickly, and line the edges with a good puff paste. Open and beard two dozen oysters, lay them on the dish, season with a little salt and cayenne, and a little grated mace, and sprinkle over them three tablespoonfuls of finely-grated bread crumbs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.