Rissoles aux Huitres

Ingredients

• Veal or chicken (chopped finely) 6 oz.
• Ham 2 oz.
• Mushrooms ,, i tablespoonful.
• Anchovy sauce i teaspoonful,
• Worcester sauce
• Seasoning.
• Egg.
• Bread crumbs.
• Oysters (bearded).
• Butter
• Nice flavoured stock (that will jelly when cold)

Method

1. 1

   Melt the butter in a saucepan, stir in the flour, add the stock, and boil the mixture well.

2. 2

   Then put in the sauces and seasoning, and mix this thoroughly with the meat and mushrooms.

3. 3

   Be sure the meat mixture is nicely seasoned; spread it on a dish and allow it to get quite cold.

4. 4

   Take portions of the meat and form into balls or oval shapes, putting inside each one a small oyster.

5. 5

   Close them securely to keep in the oysters.

6. 6

   Roll in egg and bread crumbs.

7. 7

   Fry in hot fat.

8. 8

   Dish in a pile.

9. 9

   Garnish with fried parsley.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 30. The excerpt below is the record exactly as published.

Rissoles aux Huitres. Veal or chicken (chopped finely) 6 oz. Ham 2 oz. Mushrooms ,, i tablespoonful. Nice flavoured stock (that will jelly when cold) Butter Flour Anchovy sauce i teaspoonful, Worcester sauce Seasoning. Egg. Bread crumbs. Oysters (bearded).

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