Sardine Patties
From Cookery for every household, 1914
Serves 8
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 566. The excerpt below is the record exactly as published.
squeeze of lemon juice and a little pepper and salt. Put the lid on the pan and cook slowly about 10 minutes. Then add the brown sauce, which should be of a thick consistency and well flavoured, and cook about 10 minutes longer, or until the mushrooms are tender. Use this mixture for filling small pastry cases, and serve as a vegetable entree or savoury. Sufficient for 7 or 8 patties. 1513. Oyster Patties (BouchSes aux Huitres) 1| doz. fresh oysters. 2 oz. butter. 1 oz. flour. 1 gill milk. & gill oyster liquor. Cayenne pepper. of lemon Salt. A squeeze juice. 2 or 3 table-sps. cream. Puff pastry. Make and bake some patty cases with puff pastry as directed on p. 352. About 6 or 7 will be required for the above mixture. To Make the Mixture. — First scald the oysters in their own liquor, then drain them, reserving the liquor, and cut them in three or four pieces with a silver knife. Melt half the butter in a saucepan, mix in the flour and allow it to cook for a minute or two. Pour in the milk and oyster liquor care- fully strained, and stir until boiling. (If there is not sufficient oyster liquor, the quantity must be made up with fish stock or milk.) Allow this sauce to cook for a few minutes, then add the cream and oysters, and seasoning to taste. Make all thoroughly hot and stir in the remainder of the butter, broken in small pieces, at the last. The mixture ought to be of a nice creamy consistency. To Finish. — Warm the patty cases and fill them with the mixture, piling it rather high in the centre. Put on the little lids of pastry, and garnish each with a sprig of parsley. Or the lids may be left oS and the mixture sprinkled with a little lobster coral. Serve them on a hot dish with a dish paper under them. Notes. — One or two yolks of eggs may be added to the mixture instead of the cream. If tinned oysters are used a larger number should be allowed, because they are, as a rule, smaller. Sufficient for 6 or 7 patties. 1514. Sardine Patties (BouehSes de Sardines) 4 or 5 small sardines. 2 table-sps. good white sauce. 1 tea-sp. chopped pars- ley. Grated lemon rind. of lemon A squeeze juice. A pinch of cayenne. I tea-sp. shrimp anchovy essence. Small patty cases
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Cook this with the app: pantry check, scaling, and the assistant.