Oysters, Schenk Style

Ingredients

• some Blue Point oysters
• a piece of butter
• a little thick cream
• thicken lightly with kneaded butter
• season with salt
• red pepper
• on square pieces of buttered toast

Method

1. 1

   Chop fine some Blue Point oysters, cook them with butter, and when boiling, add thick cream to whiten the juice.

2. 2

   Thicken lightly with kneaded butter, season with salt and red pepper, and serve on buttered toast.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 8. The excerpt below is the record exactly as published.

some Blue Point oysters, cook them with a piece of butter and, when boiling, add a little thick cream — ^just enough to whiten the juice ; thicken lightly with kneaded butter, season with salt and red pepper and serve on square pieces of buttered toast. HuiTREs Frites a LA Flynn — Fried Oysters, Flynn Style. Take the belly part of some large sized oysters and parboil them in their own juice ; allow to cool and then drain and dry on a towel. Dilute some English mustard with Worcestershire Sauce and olive oil so as to obtain a smooth batter and dip the oysters in this preparation. Then roll them in bread crumbs, next egg and bread crumb them, and lastly^ fry in very hot lard. Serv^ on a folded napkin. Huitres a la Waldorf — Oysters, Waldorf Style. Heat 3 ounces of butter in a saucepan and add 3 dozen oysters, i gill of well-picked oyster crabs and i dozen fresh mushrooms cut in squares; cook for a 25 while and then add i stalk of braised celery cut in 5(|uares; heat well, season to taste with sail and cay- enne, and finish with 4 ounces of sweet butter. Serve in chafing dish. [This receipt #as kindly fiirirnished to me by Mr. Rene Anjard, chef of the Waldorf-Astoria.) HurritEs a la Parmbntier — 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 peppers and 2 shallots, fry in but- ter without Iwowning, add 4 dozen soft clams (belly part) and moisten with a gill of sherry. Simmer gen- tly for 10 minutes, add i pint of cream or Becha- mel sauce and cook 5 minutes longer. Season with salt and red pepper

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