Petits Pates aux Huitres

Ingredients

• 1 lb. of puff-paste
• 2 doz. oysters
• £ gill cream
• 3 yolks of eggs
• 2 oz. butter
• ½ teaspoonful lemon-juice
• 1 oz. flour
• parsley
• salt
• pepper
• fish broth

Method

1. 1

   Prepare the puff paste, roll it out, and chill.

2. 2

   Stamp out rounds, brush with beaten egg, and bake in a hot oven for about 20 minutes.

3. 3

   Prepare the oysters with their liquor, drain, and cut in half.

4. 4

   Melt butter, stir in flour, dilute with oyster liquor and fish stock to form a sauce.

5. 5

   Add yolks and cream, season, and pass through a sieve.

6. 6

   Warm oysters in the sauce, fill puff-paste cases, cover, and serve garnished with parsley.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 189. The excerpt below is the record exactly as published.

Petits Pates aux Huitres. — 1 lb. of puff-paste, 2 doz. oysters, £ gill cream, 3 yolks of eggs, 2 oz. butter, % teaspoonful lemon- juice, 1 oz. flour, parsley, salt, pepper, fish broth

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