Oysters, Pie of

Ingredients

• two dozen fresh oysters
• three tablespoonfuls of finely-grated bread-crumbs
• a quarter of a pound of the kidney fat of a loin of veal
• the same quantity of thick cream
• a teaspoonful of lemon-juice

Method

1. 1

   Butter the inside of a shallow pie-dish rather thickly, and line the edges with a good puff-paste.

2. 2

   Open and beard two dozen fresh oysters, lay them in the dish, season with a little salt and cayenne and half a teaspoonful of powdered mace, and sprinkle over them three tablespoonfuls of finely-grated bread-crumbs.

3. 3

   Mix the strained oyster liquor with the same quantity of thick cream and a teaspoonful of lemon-juice.

4. 4

   Pour this sauce over the oysters, put the cover on the pie, and bake in a moderate oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1069. The excerpt below is the record exactly as published.

Oysters, Pie of (for picnics, luncheons, or suppers). — Butter the inside of a shallow pie- dish rather thickly, and line the edges with a good puff-paste. Open and beard two dozen fresh oysters, lay them in the dish, season ■with a little salt and cayenne and half a tea- spoonful of powdered mace, and sprinkle over them three table-spoonfuls of hnely-grated bread-crumbs. Mix the strained oyster liquor with the same quantity of thick cream and a tea-spoonful of lemon-juice. Pour this sauce over the oysters, put the cover on the pie, and bake in a moderate oven. A quarter of a pound of the kidney fat of a loin of veal

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