Stuffed Oysters

Ingredients

• Have on hand twenty-eight large oysters
• some chicken forcemeat prepared as follows
• Mix one-quarter of a cup of cream or milk
• one-eighth of a cup of fine bread crumbs
• one tablespoonful of butter
• one-half teaspoonful of salt
• a bit of white pepper
• Take one whole egg
• the yolk left from the forcemeat

Method

1. 1

   Scrape and pound the breast of an uncooked medium-sized fowl, then rub it through a puree sieve.

2. 2

   Mix cream or milk with fine bread crumbs and cook slowly until they form a smooth paste.

3. 3

   Add the chicken, the white of one egg, butter, salt, and white pepper.

4. 4

   Mix thoroughly and set away to cool.

5. 5

   Dry the oysters, season with salt and pepper, roll in bread crumbs.

6. 6

   Arrange forcemeat on half as many pieces as you have oysters, cover with remaining oysters, press together.

7. 7

   Dip in beaten egg, roll in bread crumbs, fry in hot fat until a good color.

8. 8

   Drain on brown paper and serve very hot with Madeira sauce.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 70. The excerpt below is the record exactly as published.

one tablespoonful of butter, add two tablespoons of flour, mix thoroughly, and then stir in the oyster liquor and half a pint of cream. Season with white pepper, a dash of cayenne, and salt. Beat thoroughly the yolks of two eggs with the juice of half a lemon. Stir into the sauce. Then add the oysters and serve very hot. Fried Oirsters Select largo oysters, clean, and parboil slightly to draw out some of the water. Drain and dry on a towel. RoU in fino bread or cracker crumbs, dip in mayonnaise dressing, then in crumbs again. Let them stand five minutes, and if they seem moist, dip again in crumbs, and cook in deep hot fat for one minute. Being already cooked, they only need to be thor- oughly heated and the crumbs browned. Scalloped Oirsters Clean one pint of medium-sized oysters. Moisten one tea- cup of cracker crumbs with one-third of a cup of melted butter. Spread one-fourth of the crumbs in a baking dish, over them put one-half of the oysters, season with salt, white pepper, and lemon juice. Then spread another quarter of a cup of the crumbs, then the remaining oysters. Season again with salt, pepper, and lemon juice, and cover with the remaining crumbs. Bake in quick oven until the liquor bubbles and the crumbs are brown. FISH^ OTSTEBS^ LOBSTEBS^ TEBRAPIN 125 Btoffed Oyatera Have ai band twenty-eight large oysters and some chicken forcemeat prepared as f oUows : Scrape and poond the breast of an nncooked medium-sìzed fowl, tben rub it through a puree Steve. Mix one-quarter of a cup of cream or milk with one- eighth of a cup of fine bread crumbs. Cook them slowly until they form a smooth paste. Then add the chicken, the white of one egg, one tablespoonful of butter, one-half teaspoonful of sali, a bit of white pepper. Mix ali together thoroughly and set away to cool. Dry the oysters thoroughly and season them with salt and pepper. Roll them in bread crumbs. Arrange the forcemeat in half as many pieces as you have oysters and at a corresponding size. Place a piece on fourteen oysters, cover with the remaining oysters. Press them together 80 ihey will stick. Take one whole egg and the yolk lef t from the forcemea

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