Scalloped Oysters a la Victoria

Ingredients

• one quart large oysters
• three cups fresh bread crumbs
• butter a casserole
• little lemon juice
• little Worcestershire sauce
• a squeeze of onion
• pepper
• salt

Method

1. 1

   Butter a dish, layer bread crumbs and oysters with butter, season broth, repeat layers until full.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 180. The excerpt below is the record exactly as published.

pepper and salt to taste; add oysters, mushrooms, and half a cup cream mixed with yolks of three eggs. Shake the pan until the sauce thickens. Serve inside a vol-au-vent that is hot. [See recipe: How to Make the Vol-au-vent.] They can also be served on a hot platter with half moons of pastry around. Fish entree for luncheon or dinner. Patties with Oysters and Mushrooms Pates aux Huitres et aux Champignons Make the patties from nice puff paste [see recipe: How to Make the Patties]; fill with the same filling as Oysters with Mushrooms in Vol-au-vent. The patty will hold about two oysters and some of the mushrooms. Fried Oysters ( Huitres f rites) a la Tartare For frying select the very largest oysters. If those obtainable be not large enough, put them together in pairs — the thin part in and the fat part out; dip in egg and bread crumbs and put on a board for about an hour to dry. When ready to serve, have the fat very hot, put the oysters in the hot fat and fry from about three to four minutes — until golden brown. Take up on a platter; sprinkle with pepper and salt; squeeze lemon juice over them; arrange on a nice paper doily; garnish with lemon and parsley. Serve with a tartafe or bearnaise sauce for luncheon or supper. Stuffed Oysters with Mousse of Salmon a la Mildred Huitres farcies de Mousse de Saumon, a la Mildred First let oysters come to a boil in their own liquid with juice of a lemon, pepper, and salt. Let get cold in the broth; put two to¬ gether, resting on each other lengthwise so as to form a large oyster — the hard part in and the soft part out. Put on a buttered roasting pan; cover with salmon mousse and decorate with white mousse or mousse with chopped parsley in it. Decorate with a strip of 124 THE SWEDISH, FRENCH, AMERICAN COOK BOOK chopped truffles down the centre and Spanish pepper on each side. Serve on a foundation of rice, with oyster poulette sauce in the centre, for dinner or luncheon. Stuffed Oysters with Mousse of Shrimps a la Olive Griffin Huitres farcies de Mousse de Crevettes, a la Olive Griffin First let oysters come to a boil in their own liquid with juice of a lemon, pepper, salt. Let get cold in the broth then put two to¬ gether, resting on each other lengthwise so as to form a large oyster — the hard part in and the soft part out. Put on a buttered roast¬ ing pan; cover with shrimp mousse and decorate with white mousse all around with dots of truffles on top with a dot of mousse in the centre and a diamond of truffle. Arrange on a spinach foundation with unpeeled shrimps raised in between each oyster. Serve with a shrimp sauce in the centre. Fish entree for luncheon or supper. Stuffed Oysters with Mousse of Striped Bass a la Birger Huitres farcies de Mousse de Bar raye, a la Birger First let oysters come to a boil in their own liquid, with juice of a lemon, pepper, and salt. Let get cold in the broth; then put two to¬ gether, resting on each other lengthwise so as to form a large oyster — the hard part in and the soft part out. Put on a roasting pan; cover with mousse of striped bass and decorate with white mousse colored the shade of lobster. Decorate with a strip of chopped truffles down the centre and Spanish pepper on each side. Arrange on a foundation of hominy with lobster newbourg sauce and garnish with lobster claws around and in between each oyster. Serve as a fish entree for luncheon or supper. Oysters ( Huitres ) a la Douce Take a quart of fresh open oysters with own liquid (be careful that no shell has remained on the oysters from the opening); strain liquid from them free from sand; put on stove and let come to a boil — but take care not to let it boil. In the mean¬ time, put a tablespoon butter in a saucepan with a tablespoon flour, stir until dissolved; then add liquid from the oysters, juice of one onion, a little Worcestershire sauce, pepper, salt, and two table¬ spoons sherry. Beat the sauce until nice and creamy; add the oysters, then add half a cup cream; mix with yolks of two eggs; shake the pan until it thickens; add two tablespoons chopped parsley. Serve on a platter or in any kind of pastry. Garnish with lemons and parsley. Fish dish for lunch, dinner, or supper. Oysters with Celery on Toast a la Mathilda Huitres au Celeri sur Roties, a la Mathilda One quart oysters and a bunch of celery. Peel celery and cut in nice pieces across; cook in water, a little salt, and a speck of lemon juice until nice and tender (which will take from twenty to thirty minutes). When done, add the oysters to the celery, with the liquid also strained in; let it come to a boil but take care not to let it boil. Put a large tablespoon butter in a saucepan; add two tablespoons flour; stir until dissolved; then add liquid from the oysters and celery; beat the sauce until nice and creamy; flavor with pepper, salt, and little sherry; add yolk of one egg by dropping it into the sauce, and beat very fast. Add oysters and celery, then four tablespoons rich cream. Arrange on top of round pieces of buttered toast; garnish with parsley and lemon around. Serve as a fish entree for luncheon, dinner, or supper. Oyster Ragout with Mushrooms a la Hammond Ragodt de Huitres aux Champignons, a la Hammond To one quart nice large oysters take one pound of mushrooms. Peel mushrooms; put on stove with one and a half cups water, half a cup sherry, some pepper and salt, and cook for about fifteen minutes; then add the oysters; strain the juice into the mushrooms; let come to a boil. Take a tablespoon butter and two tablespoons flour; stir until dissolved; add two cups of the liquid that the mush¬ rooms and oysters were cooked in; stir sauce until creamy; color with kitchen bouquet; add some tomato juice and sherry to taste, and more pepper and salt. Let sauce simmer for about one hour — skimming it all the time. Then add the mushrooms and oysters; let it come to a boil; skim. Arrange on a platter with buttered triangles of toast all around. The gravy must be brown and glossy. Garnish with parsley. Serve as a fish entree for lunch¬ eon, dinner, or supper. Scalloped Oysters ( Huitres dentelees ) a la Victoria To one quart large oysters take three cups fresh bread crumbs that are nice and light — not too fine. Butter a casserole or souffle dish. Season the oyster broth with little lemon juice, little Worcestershire sauce, a squeeze of onion

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