Scalloped Oysters - No. 1

Ingredients

• the oysters
• pepper
• sait
• butter
• grated bread crumbs

Method

1. 1

   Layer oysters in a shallow dish with their liquor, season, add butter and bread crumbs.

2. 2

   Bake until light brown and serve hot with catsup.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 13. The excerpt below is the record exactly as published.

pepper and sait, the juice of two lemons, and a gill of salad oil. When thoroughiy flavored, remove the fish from the marinade and bake thre-quarters of an hour, bast- ing frequently with wine and butter. When done, put it on a platter and keep hot. Add half a bottle of wine and some cayenne pepper to the marinade; stew well and strain over the fish. Garnish with eut lemon, pprîgs of parsley and capers. i BAKED AND STEWED CODFISH. Scald for ten minutes some soaked codfi^h, ib should soak ail night; then scrape it white, pick it in flakes, and put it in a stewpan with a tablespoonful of nice lutter worked into as much flour, and milk enough to moisten it. Let it stew gently ten minutes ; add pepper to taste, and serve hot. Slice hard-hoiled e^gs over it, and sprigs of parsley around the dish. If the fish is to be baked you must put it oa to scald, as above, af ter soaking ail night ; you must then put on double as much Irish potatoes as tlie quanti ty of cod- fish. Boil them, mash them, and then pick up the cod- fish fine, seasoning it with butter and peppBr; moisten it with two beaten eggs, a little chopped onîon, and / LA CUISINE CREOLE. 27 mîlk if necessary. Make ît ail înto a large soft pat, or cake, smooth it with a knife blade and put it in the stove to be browned lîghtly. CODFISH CAKES. Soak the codflsh ail night, then scald for ten minutes ; put to it an equal quantity of potatoes boiled and mash- ed; moisten it with beaten eggs, a bit of butter and a little pepper; form it into round cakes, about ha^f an inch thick, poll them each one in flour, and fry in hot lard until they are a délicate brown. The lard must be boiling, and the cakes fried gently. COD AU BEURRE ROUX. Cod; a little browned butter; a little flour; sugar; one onion; tablespoonful of vinegar. For cod au beurre roux, boil a pièce of cod and sep- arate it into flakes ; brown some butter, dredge in a lit- tle flour, and a little sugar in powder, and in this fry some slices of onion a fine brown ; throw in the vinegar, boil it up, pour over the fish, and serve it with crisp parsley. OYSTER STUFFING FOR TURKBY. Take three or four dozen nice plump oysters, wash and beard them, add to them a tumberful of bread crumbs ; chop up a tumblerf ul of nice beef suet ; mix to- gether, and moisten with three eggs; season with sait, pepper, a little butter, a teaspoonf ul of mace, and some cayenne pepper. KoU forcemeat into cakes, and fry them.. They are pretty laid around a turkey or chicken. 28 LA CUISINE CREOLE. OYSTBES STEWED WITH CHAMPAGNE. Put înto a silver chafing dish, a quarter of a pound of butter; lay in a quart of oysters; strew over them grated bread whîch bas been toasted, beaten and sifted^ some eut parsley and a lîttle pepper and sait ; eover th*" top witb bits of butter eut thîn; pour on a pint of Champagne, cover and cook. This may be done in a pan or oven. OYSTERS STEWED WITH MILK. Take a pînt of fine oysters, one-half pint of their own liquor and a half a pint of milk; boil the liquor, take oflf the seum; put in a quarter of a pound of butter, pepper and sait, to taste, and serve crakers and dressed celery with them. STEWED OYSTEES ON TOAST. Take the oysters from their liquor, let it settle; then strain and add some whole pepper, two blades of mace, and three cloves, and put over a moderate fire in a block-tin covered sauce-pan; mix a little flour with a pièce of butter, as large as a hen's egg for two dozen oysters, and stir in the boiling liquor; remove any seum which may rise, then put in the oysters and let them cook for five minutes. Line a hot oyster dish with toasted, well-buttered bread, and pour over it the boiling oysters. Only rich juicy oysters will stew to advantage. MSlk is always an improvement, but in this receipt it can be dispensed with; if, however, it is convenient pour in a half a pint just as the oysters are put in to boil, as earlier it might curdle. OYSTER TOAST. A nice little dish for a luncheon or a late supper. Scald a quart of oysters in their own liquor, take them LA CUISINE CREOLE. 29 out and pound or chop them to a paste; add a little cream or fresh butter, and some pepper and sait. Qet ready some thin slices of toast moîstened wîth boîlîng water, and spread with fresh butter; then, spread over the butter the oyster paste. Put a thin slîce of fresh eut lemon on each pièce, and lay parsley on the platter. Serve this very hot or it will not be good. SCALLOPED OYSTBBS. — NO. 1. Lay the oysters in a shallow pan or dish with a little of their own liquor, some pepper, sait, chopped parsley, butter, and grated bread erumbs

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