Oysters with Chestnuts

Ingredients

• two spoonfuls of the milk
• roll in bread-crumbs
• fry with butter
• rub a piece of butter
• half a pint of white wine
• yolks of two eggs
• four spoonfuls of cream
• mace

Method

1. 1

   Dip the oysters one by one into the batter, roll in bread-crumbs, and fry with butter quickly to a bright brown.

2. 2

   Set aside to keep hot.

3. 3

   Take the chestnuts (shelled and skinned) and fry in batter.

4. 4

   Pour fat out of the pan, dredge some flour in, rub a piece of butter over it with a spoon, put in the liquor from the oysters, mace, the chestnuts, and half a pint of white wine.

5. 5

   Let them boil; thicken the liquor with yolks of two eggs beaten up with four spoonfuls of cream, and when it is thick pour it over the oysters and serve.

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 39. The excerpt below is the record exactly as published.

two spoonfuls of the milk. Dip the oysters one by one into this batter, roll in bread-crumbs, and fry with butter quickly to a bright brown, and set aside to keep hot. Take the chestnuts (shelled and skinned) and fry in bat- ter. Pour fat out of the pan, dredge some flour in, rub a piece of butter over it with a spoon, put in the liquor from the oysters, mace, the chestnuts, and half a pint of white wine. Let them boil ; thicken the liquor with yolks of two eggs beaten up with four spoonfuls of cream

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