Poullette Oysters
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 165. The excerpt below is the record exactly as published.
1 tablespoon of butter and 3 of flour, which has been melted and partially cooked together. Season highly with salt, red pepper and a pinch of curry powder. Mix well together, and pour into patty shells. Serve at once. — Eloise Jennings, Winnetka, 111. OYSTER OMELETTE.— Make a plain omelette and just be- fore folding over, spread on ^4 of the oysters that have been par- boiled and cut in small pieces. Fold the other half over this, and serve hot. — Mrs. D. E. Gentry, Glencoe, 111. OYSTER PAN ROAST.— Put 1 tablespoon of butter in the chafing-dish; as it creams add 1 doz large oysters, }4 pt. of oyster COOK COUNTY COOK BOOK 245 juice, season with salt and pepper. Cover and cook 2 minutes. Serve on hot toast, moistened with the juice. — ^Mrs. C. J. Jeffries, Winnetka, 111. PANNED OYSTERS.— Clean, place on small pieces of toast in baking-pan, season, bake until plump. Serve with lemon butter, made with 3 tablespoons of butter, creamed, and ^ a teaspoon salt, 1 tablespoon lemon juice, cayenne. — Mrs. L. C. Hazlett, 111 E. Ohio St., Chicago, 111. PICKLED OYSTERS.-^Cook 1 qt. of large oysters in their liquor until plump. Skim out and plunge into cold water, then skim, drain, and put in earthen dish or glass. Boil 1 cup of good cider vinegar, a blade of mace, 6 whole cloves, 8 or 10 peppercorns, the same of whole allspice, 1 tablespoon of brown sugar, 1 teaspoon of salt and pinch of cayenne, or 2 teaspoons of pepper-sauce, for 5 minutes, and pour over the oysters. — Eloise Jennings, Winnetka, 111. BOSTON OYSTER PIE.— Pick off the shells of 3 pts. of oys. ters; put them into a stewpan with barely enough liquor to keep from burning; season with salt, pepper and butter; add a little cream dr milk, and 1 or 2 crackers, rolled fine. Let simmer. Have ready a baked upper and lower crust. Pour in the filling, place on the upper crust, and serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. PIGS IN A BLANKET — Bake 1 pt. oysters, larger ones for frying. Slice as thin as possible some breakfast bacon. Dip each oyster into tgg and bread crumbs, and wrap each oyster in a slice of the bacon, confined with a toothpick. Then drop in boiling lard. Serve hot, with toothpick removed. — Mrs. David Harvey, 1449, S. State St., Chicago, 111. POULETTE OYSTERS.— Pick over 1 pt. of oysters, heat in their own liquor, skim, drain, and keep warm. Put ^ cup of liquor into saucepan, melt 1 ta'blespoon of butter, add 1 tablespoon of flour, then ^ cup of hot cream; beat 2 eggs, add ^4 cup of cream,
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.