Oysters Kirkpatrick

Ingredients

• some oysters
• season with salt
• season with pepper
• a little Worcestershire sauce
• a small piece of butter
• sprinkle with grated cheese

Method

1. 1

   Season oysters on half shell, cover with ketchup, sprinkle with cheese, top with butter, and bake for five minutes.

2. 2

   Serve with quartered lemon.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 20. The excerpt below is the record exactly as published.

Season with salt and pepper, and bind with two whole eggs, beaten. Do not let it boil after adding the eggs, but let it get just hot enough to give the sorrel a firm body. Garnish with the half of a hard boiled egg, if desired. THE HOTEL ST. FRANCIS COOK BOOK 29 JANUARY 29 BREAKFAST LUNCHEON Orange juice Hors d'oeuvres varies Boiled eggs Eggs a la Russe Rolls Boiled beef tongue with spinach Coffee Mashed potatoes French pastry Coffee DINNER Cream of canned peas Sardines on toast Roast beef au jus Lima beans Rissolees potatoes Romaine salad Raspberry Bavarois Assorted cakes Coffee Eggs a la Russe. Spread a piece of toast with fresh caviar, put an egg fried in oil on top, and put anchovy sauce around the edge on the platter. Eggs fried in oil. Fry the eggs one at a time. Have a very small frying pan with plenty of very hot olive oil in it. Drop a fresh egg in it, and turn with a wooden spoon. If any other kind of spoon is used the egg will stick to it. When of a good yellow color, take out and place on a towel, so the oil can drain off, and season with salt. The eggs should be soft inside, like a poached egg. Anchovy sauce. To a cup of cream add one spoonful of essence of anchovies, or one teaspoonful of anchovy paste. Anchovy sauce is also made with sauce Allemande, white wine sauce, or even a brown sauce, if desired. The cream sauce with the essence is more commonly used with eggs. Boiled beef tongue. Put a fresh beef tongue in cold water and bring to the boiling point, skim, add salt, one carrot, one onion, a bouquet garni, one stalk of celery, and one of leek. Boil until tongue is soft. The bouillon may be used for stock or soup, or to make caper sauce. For beef tongue with spinach, put plain boiled spinach on platter, sliced tongue on top, and pour a little of the broth over all. Raspberry Bavarois. (For four or five persons.) One pint of milk, one pint of whipped cream, the yolks of four eggs, one-quarter pound of sugar, six sheets of French gelatine, and one-half pint of raspberry juice. Boil the milk with the sugar, then pour over the yolks, and set on the fire again until it thickens, but do not let it boil. Wash the gelatine in cold water, add to the mixture, and stir until melted. Then set aside until cold. Mix the rasp- berry pulp with the whipped cream, and stir into the mixture. Put in mould and place in ice box until set. Turn out on platter, and serve with whipped cream or raspberry syrup, separate or around the bavarois. Sardines on toast. Take sardines from can and put on a fine thin wire broiler and heat quickly. Serve on toast with maitre d'hotel butter on top, and garnish with quartered lemons and parsley. 30 THE HOTEL ST. FRANCIS COOK BOOK JANUARY 30 BREAKFAST LUNCHEON Baked apples with cream Grapefruit with chestnuts Scrambled eggs with smoked beef Consomme in cups Rolls Deviled crab English breakfast tea Lemon pie Coffee DINNER Toke Point oysters Potage tapioca, Crecy Terrapin, Maryland Squab chicken, Michels Stewed tomatoes Cepes Tyrolienne (cold) Fancy ice cream Cakes Coffee Grapefruit with chestnuts. Cut a grapefruit in two and cut free the sections with a pointed knife. Pour a little maraschino in the center, and place a marron glace (candied chestnut) on top. Deviled crabs. Simmer the flakes of two crabs and one-half of a chopped onion in butter. Season with salt and Cayenne pepper, add two cups of thick cream sauce, one dash of Worcestershire sauce, one spoonful of English mustard, and a little chopped chives. Bring to a boil, and bind with the yolks of two eggs. Then fill the crab shells, spread a little French mustard over the top, sprinkle with bread crumbs, place a small piece of butter on each, and bake in the oven. When brown serve on napkin with lemon and parsley. Potage tapioca, Crecy. Half consomme tapioca and half potage Crecy, mixed. No croutons. Stewed tomatoes. Peel six tomatoes, and cut in four. Squeeze out half of the juice, and put the tomatoes in a vessel with three ounces of butter, season with salt, pepper and a pinch of powdered sugar, cover, and simmer until done. Cepes Tyrolienne (cold). Cut in small dices one carrot and one celery root, and put in casserole with one chopped onion and two ounces of butter. Simmer. Then add one glass of white wine and reduce. Then add one-half cup of tomato sauce, some chopped chervil, and one can of sliced cepes. Serve cold. Squab chicken a la Michels. Season four squab chickens well with salt and pepper, both inside and out. Put in iron pot with a quarter of a pound of sweet butter and one onion cut in two. Put the pot on the fire and simmer slowly, until the chicken and onion are of a good yellow color, turning them often while cooking. Then add one tablespoonful of white wine and one of chicken broth, cover, and put in oven for ten minutes, basting frequently. Put the chickens on a platter, take out the onion, and boil the sauce remaining in pot with the addition of one teaspoonful of meat extract. Strain over the chicken. THE HOTEL ST. FRANCIS COOK BOOK 31 JANUARY 31 BREAKFAST LUNCHEON Oatmeal with cream Oysters Kirkpatrick Calf's liver and bacon Country sausages with baked apples Rolls Potato salad Coffee Cabinet pudding Coffee DINNER Potage Windsor Green olives Fillet of sole, Admiral Saddle of lamb, mint sauce String beans Potato croquettes Hearts of lettuce Pineapple biscuit glace Assorted cakes Coffee Oysters Kirkpatrick. Season some oysters on half shell with salt, pep- per and a little Worcestershire sauce, cover with tomato ketchup, sprinklt with grated cheese, put a small piece of butter

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