Stuffed Oysters

Ingredients

• two dozen large oysters
• one-fourth of a cupful of cream or milk
• one-eighth of a cupful of stale bread crumbs free of crust
• the white of one egg
• one tablespoonful of butter
• half a teaspoonful of salt
• a tiny bit of white pepper
• a slight grating of nutmeg

Method

1. 1

   Make a force-meat with the chopped breast of an uncooked fowl, cream, bread crumbs, egg white, and seasonings.

2. 2

   Cook the bread and cream until a smooth paste forms, then mix in the seasoning and chicken.

3. 3

   Set aside to cool.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 109. The excerpt below is the record exactly as published.

half a teaspoonful of salt and one-third of the pepper on these. Now dot with one table-spoonful of the butter. Spread a generous half-cupful of the cracker crumbs over this. Now spread the remainder of the oysters on the cracker crumbs, taking them up, as before, with the fork. Sprinkle with the rest of the salt and pepper, and dot with a table-spoonful and a half of butter. Spread the remainder of the cracker over these oysters. Now dot with a table-spoonful of butter, and sprinkle with the oyster liquor. Bake in a hot oven for half an hour. If the flavor be liked, a slight grating of nutmeg and a gill of wine may be added to this dish. * Here is another receipt in which bread crumbs are used instead of cracker : Take one solid quart of oysters, drained as free as possible from liquid, three pints of grated bread crumbs, a teaspoonful and a half of salt, one-third of a teaspoonful of pepper, and three generous table-spoonfuls of butter. Grate the bread and measure it lightly. Spread it in a large dripping-pan, and put into a moderate oven to dry. Keep it in the oven for about twenty minutes, stirring frequently. It should be only slightly browned FISH. 213 in that time. Let the crumbs cool, and then prepare and cook the oysters the same as with cracker crumbs, save that none of the oyster liquor should be used. * Broiled Oysters. Get the largest oysters. Season them with salt and pepper. Dip them one by one into melted butter ; then roll them in flour. Lay them on an oyster-broiler that has been rubbed over with butter. It is best to use a double-broiler made of fine wire, with the bars very close together. Cook the oysters over clear coals until they turn a delicate brown. Serve on slices of thin toast. These oysters may be rolled in fine cracker crumbs instead of the flour. Oysters that have been breaded, the same as for frying, are nice broiled. * Spindled Oysters. Use three dozen large oysters, three ounces of smoked bacon, six slices of toast. Six or eight long, slender steel skewers also will be needed. Cut the bacon into three dozen small, thin squares. String the bacon and the oysters on skewers, alternating with the fish and meat. Be careful to run the skewer only through the hard part of the oyster. Kest the ends of these skewers on the sides of a narrow baking- pan, so that the oysters shall hang down, but not touch the bottom of the pan. Have a little space between each skewer, so that the heat shall reach all parts at once. Place the pan in a very hot oven for five min- utes. On taking it from the oven, place a skewer, with its contents, on each slice of toast. Pour over the toast the juices which have run into the pan. Serve at once. 214 MISS PARLOA'S KITCHEN COMPANION. * Griddled Oysters. Have the griddle heated the same as for griddle-cakes. Have the oysters wiped dry. Now spread them on a clean towel, and place on a large plate. Have on a dish as many slices of buttered toast as there are persons to serve. Have a table-spoonful of butter for every dozen oysters. Put this in a small saucer, and place it beside the oysters. Now drop a piece of butter about the size of a large pea on the hot griddle, and immediately drop an oyster on this butter. Continue this work rapidly until all the oysters are on the griddle. Now come back to the first one. Drop a bit of butter near it ; then slip a knife under the oyster, and lift it from the griddle with the brown crust that has formed under it. Turn it over on the fresh bit of butter, and continue in this way until all have been turned. Now, beginning with the first oyster, take off all and place them on the toast. The entire work must be done rapidly, or the oysters will be cooked too much. Never try the shorter way of buttering the entire griddle at once ; if you do you will have burned butter, which will destroy the true flavor of the oysters. * Oysters on Toast. For six people use fifty good-sized oysters, three table- spoonfuls of butter, one teaspoonful of lemon juice, one- eighth of a teaspoonful of pepper, six slices of toast, ftnd salt to suit the taste. Put the oysters in a frying-pan and on the stove, and vhen they get heated to the boiling-point, add the sea- joning. Boil up, and then pour them on the slices of toast, which should be arranged on a warm platter. Serve at once. This is the simplest way to prepare oysters. They can be cooked at the table in a chafing- dish. FISH. 215 Stuffed Oysters. For two dozen large oysters make a force-meat with the following-named ingredients : the breast of an un- cooked fowl, chopped, pounded, and then rubbed through a puree sieve, one-fourth of a cupful of cream or milk, one-eighth of a cupful of stale bread crumbs free of crust, the white of one egg, one table-spoonful of butter, half a teaspoonf ul of salt, a tiny bit of white pepper, and a slight grating of nutmeg

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