Stuffed Fried Oysters a la Marie Mathilda

Ingredients

• a quart of oysters
• some lemon juice
• pepper
• salt
• Form some shrimp mousse in the shape of an egg
• Arrange on a foundation of rice

Method

1. 1

   Boil oysters in their liquid with lemon juice, pepper, and salt.

2. 2

   Once cold, arrange oysters in pairs, top with shrimp mousse, and fry until golden brown.

3. 3

   Serve on rice with parsley and cooked shrimp.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 185. The excerpt below is the record exactly as published.

Stuffed Fried Oysters a la Marie Mathilda Hultres farcies et frites, a la Marie Mathilda Put oysters in their own liquid on stove with some lemon juice, pepper, salt; leave until settled — take care not to let them come to a boil; leave in juice until cold. When cold, take out and arrange in pairs. Form some shrimp mousse in the shape of an egg; put the two oysters on top, put a half shrimp in; then put the mousse on top of the oysters; fry in salad oil golden brown. Arrange on a foundation of rice; garnish with parsley and cooked, unpeeled shrimps all around. Serve with an oyster supreme sauce in the centre, as a fish_entree for dinner, lunch, or supper. Macaroni Baskets with Creamed Oysters a la Maria Hultres a la Creme, en Corbeilles de Macaroni, a la Maria Cook macaroni in water and salt until soft; cut round slices of raw turnips with the fluted biscuit cutter; stick toothpicks all around (about fifteen to seventeen); thread the macaroni in and out in a basket style until the toothpicks are all covered; put a pea on one toothpick and a piece of carrot on the other, alternately. Put in a pan of boiling water; cover with another pan; put on stove; cook about twenty-five minutes; fill with the creamed Oysters. Arrange on a paper doily with a handle of green pepper or lemon in each. Garnish with parsley. Serve for dinner or luncheon. Filling. Take one quart oysters; put on stove, with pepper and salt, until it comes to a boil. Put one tablespoon butter in a pan; add two tablespoons flour, one cup oyster juice, one cup milk; stir to a smooth rich sauce; add the oysters; flavor with lemon juice and some rich cream before filling the baskets. Oysters with Mousse of Shrimps a la Charlotte Hultres a la Mousse de Crevettes, a la Charlotte Let the oysters come to a boil in their own liquid, with juice of a lemon, pepper, salt; leave in the broth until cold. Butter charlotte moulds; decorate with a branch of truffles lengthwise; line with shrimp mousse; put in the mould two oysters that have been joined with the thin part together and the heavy part to each end; cover with shrimp mousse; put in a pan of hot water; cook six minutes — well covered. Turn out on a white or green foun¬ dation with a hollandaise sauce in the centre; garnish with un¬ peeled shrimps and a paper frill in each. Serve as a fish entree for luncheon, dinner, or supper. AMERICAN COOK BOOK 127 Oyster Fricassee ( Fricasse d’ Hultres) a la Europeenne Put a quart of oysters

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