Oysters, Vol-au-Vent of

Ingredients

• Roll out some puff pastry
• nearly the size of a small dish
• Put into a pan one ounce of butter
• stir in one ounce of flour
• the juice of half a lemon
• about twelve fresh oysters
• two tablespoonfuls of cream

Method

1. 1

   Cut and bake puff pastry.

2. 2

   Prepare oyster mixture as in Oyster Patties.

3. 3

   Fill baked pastry with the mixture, replace the lid, and serve.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 69. The excerpt below is the record exactly as published.

Put into a pan one ounce of butter, brown the joints in it; pour off the fat and add two and a half pints of water; bring it to the boil; throw in half a teaspoonful of salt ; remove the scum from the surface ; add a piece of turnip, carrot, onion, celery, a sprig of parsley and thyme, a quarter of a teaspoonful of pepper. Simmer slowly five hours. Break a tablespoonful of rice flour with a little ketchup, Harvey’s sauce, and browning; add it to the soup. Boil two minutes, and serve with the small joints of tail in it. Ox Tail, Stewed. Cut the tail in neat pieces, remove any fat, and place it in a saucepan ; when the fat is well melted, put in the tail to brown ; remove it ; take away all the fat, . break a table- spoonful of rice flour with ketchup and Harvey’s sauce ; put this into the saucepan, cover it well with stock or water, stirring carefully till boiling. Put in the tail, add a little celery seed, six cloves, ten peppercorns in a muslin bag. Stew three hours. DOMESTIC COOKERY. 123 Oyster Patties. Cut some rounds of puff pastry with a tin cutter ; take a smaller one, and cut them half through about an inch from the edge. Bake them in a hot oven. Put into a pan one ounce of butter ; when it is melted stir in one ounce of flour, next add the liquor from a tin of oysters, stir carefully to boiling, season with a little salt and cayenne pepper, the juice of half a lemon ; take about twelve fresh oysters or half a tin, cut them in half, and drop them into the panada, also two tablespoonfuls of cream ; mix well. When the rounds of pastry are baked, remove the lid and any soft part from the inside ; fill with the oyster mixture, put on the lid, and serve. JVble. — Patty-pans may be used instead of the rounds, and baked with a crust of bread in each one. Oyster Sauce. Melt in a saucepan one ounce of butter ; stir into it one ounce of flour, then half a pint of milk ; stir to boiling. Add a little salt, a grain of cayenne pepper, and the liquor from half a tin of oysters. Stir carefully, drop in the oysters cut in half, remove it from the fire, and serve hot. Oyster Soup. Melt in a saucepan two ounces of butter, cook in it one tablespoonful of corn-flour; add two quarts of fish stock, made from the bones of fish {see Fish Stock) ; a little grated nutmeg, salt, cayenne pepper, the liquor from a tin of oysters. Stir to boiling; allow it to boil ten minutes; this will enable all the fat and scum to rise to the top ; remove it carefully; cut in half two dozen oysters, put them in the soup tureen, and pour the boiling soup on to them. The yolks of two eggs may be whipped with a gill of cream, and put into the tureen with the oysters, and the boiling soup poured upon them. 124 DOMESTIC COOKERY. Oysters, Vol-au-Vent of. Roll out some puff pastry rather more than an inch in thick'ness, and with a tin cutter cut out a piece of paste an oblong shape nearly the size of a small dish

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