Oysters with Celery

Ingredients

• 1 pint fine-cut table celery
• 12 oysters
• 1 cupful of their liquor
• 1/2 even teaspoonful salt
• 2 tablespoonfuls cream or unsweetened condensed milk
• 1/2 tablespoonful cornstarch
• 1/2 tablespoonful butter

Method

1. 1

   Place celery in a saucepan, cover with boiling water, add salt, and boil until tender.

2. 2

   Put oysters with their liquor in another saucepan, add salt or white pepper, boil for 2 minutes.

3. 3

   Mix cornstarch with butter, add to oysters; drain celery, add to oysters, boil for 2 minutes; add cream, pour over buttered toast, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 81. The excerpt below is the record exactly as published.

1 tablespoonful butter, add 1 tablespoonf ul flour, stir 3 minutes ; add 1 cupful oyster liquor and 1 cupful cream or milk, Ys ^^^^ teaspoonful salt, Yi teaspoonful white pepper, and the broth in which the oysters were cooked ; boil 5 min- utes, then strain, and serve with the dumplings. Oyster Croquettes. — Place 20 large oysters with their liquor in a saucepan over the fire ; let come to a boil ; remove, and when cold chop fine. Melt 1 ounce butter in a saucepan, add 1 table- spoonful flour, stir and cook a few minutes ; add 1 cupful oyster liquor, cook 5 minutes ; add the chopped oysters, 1 even teaspoonful salt, Yt teaspoonful white pepper, Ys teaspoonful English mustard, stir for a few minutes over the fire ; add 1 tablespoonful fine-chopped parsley, stir a few minutes; then add the yolks of 3 eggs, turn the preparation on to a fiat dish, and set in a cool place. When cold, form the mixture into cork-shaped croquettes, dip them in beaten egg, and roll in fresh grated bread crumbs. Place a frying pan over the fire, with Yt tablespoonful lard, Vt tablespoonf al batter OYSTBRS. 128 (or fry in hot fat) ; when hot put in as many croqudttes as will con- veniently go in ; fry light brown on both sides. Berye with either b6dhamel, Tartar, or tomato sauce, or with sauce & I'allemande. Oyster Chops. — Form the aboye mixture into chops, and finish the same as croquettes. Oyster Farci. — Prepare 6 ounces of chicken forcemeat ; place 18 large oysters in a saucepan oyer the fire ; add the juice of Ys lemon, 1 teaspoonf ul seasoning salt, 1 ounce butter, Ys cup of their own juice ; let come slowly to a boil ; remove ; when cold, drain and dry on a napkin. Spread the chicken forcemeat over both sides of the oysters, dip each in beaten egg, roll in fresh grated bread crumbs, and fry in hot fat to a fine color. Arrange the oysters nicely on a warm dish, garnish with fried parsley, and serve. Oyster BagOftt. — Put 12 large oysters in a saucepan over the fire; add the juice of Yi lemon, Yt tablespoonful butter, a little salt and white pepper, and oook a few minutes till the oysters ruffle. Melt in another saucepan 1 tablespoonful butter, add 1 tablespoon- ful flour, stir 3 minutes, add 1 cupful white broth, Ys cupful oyster liquor, Yt cupful canned mushrooms and a little of their liquor, Yt even teaspoonful salt, Yi teaspoonful pepper, oook 10 minutes. Mix the yolks of 2 eggs with Yi cupful cream, add it to the saucepan, add the oysters, let it remain over the fire till nearly boiling, then remove. Have in the meantime 12 fish balls or chicken forcemeat balls, prepared and boiled, add them to the ragout, and serve. Oysters iL la Yilleroi. — Place 18 large oysters in a saucepan over the fire; add the juice of 1 lemon, 1 teaspoonful seasoning salt, 1 ounce butter, and Yt cup of their juice ; when beginning to boil, remove from fire, and drain. Prepare a thick Yilleroi sauce, cover each oyster with the sauce, lay on a buttered tin pan, and set for 1 hour on ice. Dip the oysters in beaten egg and roll in bread crumbs, fry in hot fat to a delicate brown. These oysters are mostly used for garnishing. 124 SEA FOOD, Era Oysters with Celery.— Place 1 pint fine-cnt table celery in a saacepan over the fire, coyer with boiling water ; add 1 even tear spoonful salt, and boil till tender. Pat 12 oysters with 1 cupful of their liquor in a saucepan ; add y, even teaspoonful salt, or a little white pepper, boil 2 minutes ; mix Yt tablespoonful cornstarch with Yt tablespoonful butter, add it to the oysters ; drain the celery, add it also to the oysters, boil 2 minutes ; add 2 tablespoonf uls cream or unsweetened condensed milk ; then pour over 6 slices buttered toast, and serve. Oyster Pie. —Take an earthen dish which holds 3 pints and line the sides with rich pie crust ; lift 1 quart of large oysters with a fork out of their liquor, lay them in layers in the dish ; sprinkle between 1 even teaspoonful salt, Ys teaspoonful pepper, and lay Vs tablespoonful butter in small bits over the oysters ; cover with the same crust and cut an opening in the center of top crust ; then place in oven to bake. In the meantime melt 1 tablespoonful butter, add 1 tablespoonful flour, cook for a few minutes ; then add the strained oyster liquor and Ys cupful water, cook 2 minutes; season with 1 even teaspoonful salt,

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