Oysters (Rissolettes)

Ingredients

• 1 oz. flour
• 2 tablespoonfuls of liquor from oysters
• 1 pint good cream
• 4 oz. butter
• 1 dozen oysters
• 1 egg
• 1 lb. white bread crumbs
• Fat for frying
• A very little pepper, salt, and cayenne

Method

1. 1

   Beard the oysters, and stew the beards for ten minutes in a little of the liquor.

2. 2

   Put the butter and flour into a small saucepan, and rub together until the butter absorbs the flour, then drain the liquor from beards and add to flour; boil thoroughly, then add cream and seasoning; heat, but do not boil after the cream is added; drop the oysters into boiling water for a quarter of a minute; mince them, and add to sauce; put on to a plate, and allow to cool and set.

3. 3

   Meanwhile prepare a little pastry of 0.5 lb. of flour, with 2 oz. of butter rubbed into it, and just enough cold water to make into a nice stiff paste; roll out as thinly as possible, and cut in pieces about 2.5 inches square; put a small teaspoonful of the mixture on each square; damp round the edges very slightly, and fold over three-corner shape, fasten them well together; break up an egg, and paint each of the rissolettes, taking care they are covered all over, then roll them in very fine bread crumbs; they should just be covered with crumbs, not too thickly.

4. 4

   Put into a wire basket and fry in hot fat about one minute, or until they are a nice light brown.

5. 5

   Garnish with parsley, green or fried, or cresses.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 6. The excerpt below is the record exactly as published.

OYSTERS (Rissolettes). 1 oz. flour 2 tablespoonfuls of liquor from ' oysters i pint good cream 4 oz. butter 1 dozen oysters 1 egg i lb. white bread crumbs Fat for frying A very little pepper, salt, and cayenne

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