Oysters, Patties of

Ingredients

• a dozen oysters
• an inch of lemon-rind
• a quarter of an inch of mace
• a quarter of a salt-spoonful of grated nutmeg
• a small pinch of cayenne
• a pinch of pepper
• a dessert-spoonful of flour
• half an ounce of butter
• two tablespoonfuls of thick cream
• a dessert-spoonful of lemon-juice

Method

1. 1

   Beard oysters and cut into small pieces.

2. 2

   Boil their liquor with lemon-rind, mace, nutmeg, cayenne, and pepper.

3. 3

   Strain, thicken with flour and butter, mix in cream and lemon-juice, add oysters, simmer, fill patties, and serve.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1066. The excerpt below is the record exactly as published.

a dessert-spoonful of lemon-juice, and a quarter of a pint of thick cream, thickened with a dessert-spoonful of dried hour. Stir the mixture over the iire for a minute, then put it into the loaves, prepared as follows : — Slier- the tops off three or iour small French rolls, scoop out the crumb, and plunge the rolk into as much hot lard as will cover' them entirely, and let them remain tUl they are brightly browned all over. Drain them well, fiU them with the oyster mixture, and serve in a dish gar- nished with fried bread-crumbs. Time, ten minutes to brown the loaves. Probable cost, OYS (495 ) OYS of oysters, Is. 6d. to 3s. per dozen. Sufficient for six or eight persons. Oysters, Marinaded and Pried.— Make a batter as follows : — Mix three ounces «f flour very smoothly with a woU-beaten ogg, add a pinch of salt, half an ounce of clarified butter, and one-eighth of a pint of luke- warm water. Open a dozen oysters, put them into a saucepan, cover them with cold water, and bring them slowly to a boil. Take them out, throw them into cold water for a minute, then di-ain them and place them side by side in a shallow dish, sprinkle a little salt, pepper, and grated nutmeg over them, squeeze the juice of a large fi-esh lemon upon them, and let them remain in this marinade for half an hour. Dip them separately into the batter, drop them into boiling fat, and fry until they are crisp and brown. Serve very hot. Time to fry the oysters, six minutes. Probable cost. Is. 6d. to 3s. per dozen. Suffi- cient for one or two Oysters, Mock. — Wash and scrub well a dozen deep oyster shells. Mince the flesh of a Dutch herring very finely, divide it into twelve parts, and put one part into each of the shells. Place upon it a piece of boiled sweetbread, the size and shape of a small syster, which has been dipped into egg and seasoned bread-crumbs. Sprinkle bread-crumbs thickly over the mock oysters, lay a piece of butter on each, and bake them in the oven, or put them "before the fire for a few minutes until they are lightly browned. Sei-ve very hot. Time, about ten minutes to brown. Probable cost. Is. per dozen. Sufficient for one or two persons. Oysters, Omelet of. — Mince well a dozen fried oysters. IVIix with them half a dozen well-beaten eggs; season the mixture with a small pinch of salt, a salt-sj^oonful of white pepper, and the eighth of a nutmeg, grated, and fry the omelet in the usual way, [see Omelet). Or, beat half a dozen eggs lightly, and fry them in hot fat until they are delicately set. Put three table-spoonfuls of oyster sauce into the centre, fold the omelet over, and serve on a hot dish. Time, five or six minutes to fry the omelet. Sufficient for two or three persons. Probable cost, '2s. 6d. Oysters, Patties of,— Oyster patties may be served either hot or cold, and should be sent to table pUed high on a napkin. They may be either baked in patty-pans or made like small vol-au- vents. When patty-pans are used, line the pans with good puff paste, rolled out thin, put a crust of bread in each, lay on the cover, brush the top with beaten egg, and bake in a quick oven. V/Tien the pastry is sufficiently baked remove the covers, take out the bread, fill the patties with the oyster mixture, lay the covers on again, and serve. If made like small vol-au-vents, roll out some light puif 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. This is intended for the lid of the vol-au-vent. Place the rounds on a buttered tin, and bake them in a quick oven until they are risen and lightly browned ; then take thorn 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 Ud and serve. The oysters are prepared as follows : — Beard a dozen oysters, and cut them into small pieces. Put the liquor from the oysters and the beards into a saucepan, with an inch of lemon-rind, a quarter of an inch of mace, a quarter of a salt-spoonful of grated nutmeg, a small pinch of cayenne, and a pinch of pepper, and boil for seven or eight minutes. Strain the liquid, and thicken it with a dessert- spoonful of flour and half an ounce of butter ; mix with it two table-spoonfuls of thick crea

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