Oysters, Poulets and

Ingredients

• two dozen oysters
• two ounces of fresh butter
• an ounce of flour
• three tablespoonfuls of cream or milk
• a teaspoonful of lemon-juice
• a pinch of cayenne
• a pinch of salt
• a pinch of white pepper

Method

1. 1

   Roast a couple of chickens in the usual way.

2. 2

   Open two dozen oysters, and scald them in their own liquid for two minutes.

3. 3

   Beard them, and put them aside to cool.

4. 4

   Dissolve two ounces of fresh butter in a stewpan, and mix an ounce of flour smoothly with it.

5. 5

   Add the oyster liquor, three tablespoonfuls of cream or milk, a teaspoonful of lemon-juice, a pinch of cayenne, a pinch of salt, and a pinch of white pepper.

6. 6

   Stir the sauce gently over the fire until it boils, then add the oysters, and either pour the sauce over the fowls, or serve it separately in a tureen.

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.

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, or a small boiled sweetbread cut into thin slices, is some- times put into the pie with the oysters. Time to bake, half an hour. Probable cost, 4s. 6d. Sufficient for four or five persons. Oysters, Pillau of. — Wash six ounces of Patna or small-grained rice in several waters, and carefully pick out the unhusked grains. Drain the rice, and put it into a saucepan with a pint of boiling and rather highly-seasoned gravy. Keep the pan uncovered, stir a little at first, to prevent the rice getting into lumps, and let it bo-U very gently until it is quite soft, but un- broken, then throw it into a colander, and let it drain near the fire until it is quite drJ^ Pile it lightly round a dish, and fill the hollow in the middle with a pint of oyster sauce made according to the directions given further on. Serve very hot. Time, fifteen or twenty minutes to boil the nee. Sufficient for half a dozen persons. Probable cost, 2s. 6d. Oysters, Plaice Filleted and Stewed with {see Plaice Filleted and Stewed with Oysters). Oysters, Poulets and.— Eoast a couple of chickens in the usual way. Open two dozen oysters, and scald them in their omti liquid for two minutes. Beard them, and put them aside to cool. Dissolve two ounces of fresh butter in a stewpan, and mix an ounce of flour smoothly with it. Add the oyster liquor, three table-spoonfuls of cream or milk, a tea- spoonful of lemon-juice, a pinch of cayenne, a pinch of salt, and a pinch of white pepper

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