Ragout of Oysters for Vol-au-Vent

Ingredients

• a quart of large oysters
• two tablespoonfuls of flour
• two tablespoonfuls of butter
• some cream or milk
• salt
• pepper
• a very little grated nutmeg
• the yolks of two raw eggs
• three tablespoonfuls of oil
• one of lemon-juice

Method

1. 1

   Remove all shell particles from oysters and strain their liquor.

2. 2

   In a saucepan, stir flour and butter over heat until bubbling.

3. 3

   Gradually add oyster liquor to make a sauce thick enough to coat a spoon.

4. 4

   Season with salt, pepper, and nutmeg, then boil once.

5. 5

   Add oysters and stir until edges curl.

6. 6

   Optionally, stir in egg yolks, oil, and lemon juice off the heat.

7. 7

   Prepare the vol-au-vent case and fill it with the ragout, covering it before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 137. The excerpt below is the record exactly as published.

RAGdUT OF OYSTERS FOR VOL-AU-VENT. Carefully remove all particles of shell from a quart of large oysters, and strain their liquor to free it from sand and Cooked Vol-au-uent Case. shell ; put into a thick saucepan two tablespoonfuls each of flour and butter, and stir them over the fire until they begin to bubble ; then gradually stir in enough of the oyster-liquor to make a sauce thick enough to coat the spoon, or as thick as thick cream. If there is not enough oyster-liquor, use some cream or milk to make up the required quantity ; sea- FISH AND SHELLFISH (POISSOI^. 24 1 son the sauce palatably with salt, pepper, and a very little grated nutmeg, and let it boil once j then put in the oysters, and stir them in the sauce until their edges curl. The ragout may be used 'in that condition, or the yolks of two raw eggs may be stirred into it after it is taken from the fire, and three tablespoonfuls of oil and one of lemon-juice added, a few drops at a time. While the oysters are being cooked, the vol-au-vent case may be heated in the oven, if it is wanted hot. To prepare it for the ragotlt, use a sharp knife to cut around and lift up the cover; take out from the middle of the case all the soft, heavy part of the pastry, and then fill it with the ragout; as soon as the case is filled, lay the cover over it, and serve it at once. If the ragout stand in the case, the latter becomes saturated, and loses its fresh, crisp character. When the vol-au-vent is to be served cold, let the ragout cool before putting it into the case. CHAPTER IV. RELISHES (ffors-d'auvres). THE innumerable small appetizers known as relishes, or hors-d'auvres, include all forms of pickles and table- sauces, small sandwiches, and crusts garnished with highly seasoned meats, various preparations of cheese, and eggs ; in short, any small, highly spiced or seasoned dish calculated to rouse or stimulate the appetite. Relishes ; Bouchees and Rissoles. TJMBALES, PATTIES, BOITCSEES. RISSOLES, AND COCKSCOMBS. Of the different forms of puff-paste shown in the above engraving, the largest ones are timbales, or small deep patties ; the second largest are patties ; the third in size are bouchees, 243 RELISBES {UORS-D'CEUVJiES). 243 or small patties ; the smallest are rissoles, or little turnovers ; the dark figures at one side of the picture represent cocks- combs, which are included in some of the more elaborate ragouts, for which recipes are given elsewhere. Rissoles are baked and fried ; timbales are baked in deep, smooth moulds, the bottom and sides of the mould being lined with plain paste, and the top being made of puff-paste. All these forms of pastry are made both in sweets and with delicate force- meats and ragoHts. They are served among the hot entrees when filled with forcemeats or ragoiHts. TONGUE TOAST. Make several slices of toast, and lay them on a platter ; chop very fine or grate some bits of cold tongue, allowing two heaping tablespoonfuls for each slice of toast. Put the tongue into a saucepan. To each pint of tongue add a half- cupful of milk, a tablespoonful of butter

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