Oysters, Parmentier Style

Ingredients

• 12 medium-sized potatoes
• 5 dozen oysters
• 4 egg yolks
• 2 ounces of butter
• as much cream sauce as is necessary
• a good dash of sherry
• season to taste with salt
• pepper

Method

1. 1

   Bake the potatoes, cut the flat side, and remove the interior.

2. 2

   Prepare a rich puree with one-third of the potato removed.

3. 3

   Cook oysters in their juice, drain, add cream sauce, bind with egg yolks, butter, and sherry, and season.

4. 4

   Fill each potato with puree, lay oysters on top, cover, and heat in the oven.

5. 5

   Serve on a folded napkin.

Nutrition per serving

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 9. The excerpt below is the record exactly as published.

Oysters, Parmentier Style. Bake in the oven 12 medium-sized potatoes^ When cooked^ cut the potatoes on the flat side (so as to make a cover), and remove the inter- ior. With one-third part of the potato removed, prepare a rich puree. Cook 5 dozen oysters in their own juice, take off the scum and drain, add as much cream sauce as is neces- sary, bind with 4 tgg yolks, 2 ounces of butter and a good dash of sherry, and season to taste with salt and peroer. rut some of the potato puree in each potato, lay on top 5 pieces of oysters, put the cover in its place, and heat well in the oven. Serve on a folded napkin. LuciNEs Oranges a la South Side Club — Hard Clams, South Side Club Style. Remove the hard part from 4 dozen small clams, put them in a saucepan with their own juice, and at the first boil remove from the fire and take off the scum. Then add a half-pint of cream and thicken lightly with a piece of butter kneaded with an equal amount of flour. Season to taste and serve with dry toast separate. m Clams Farcis — Stuffed Clams. Cut the belly part from 4 dozen large clams and chop vip fine. Also chcq) fme 4 large shallots and fry them (colorless) in butter, then add the clams and cook them in their own juice; when boiling, add an equal amount of chopped mushrooms and i pint of thick B^hamel ; reduce to good consistency and then 26 bind with two or three egg yolks. Season to taste and put away to get cold. Fill some large well cleaned clam shells with the above prepatation* Strew > over some bread crumbs, by a small piece of butter on each clam and brown in the oven. > Clams Farcis Diables — Stuffed Clams Deviled. Follow directions as given in previous receipt, spreading some deviled preparation over the clams be- fore finishiag. Clams a la Schenk — Clam3 Scsenk Style. Prepare as for Oysters, Schenk Style, using the belly part of clams. LuciNES Papillons a la Boniface— ^Soft Clams, Boniface Style. Chop fine 2 green pepper

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