Stuffed Oysters

Ingredients

• twelve oysters
• a cup of cream
• a teaspoonful of salt
• a tiny bit of white pepper
• a slight grating of nutmeg
• the white of the egg
• the yolk of the egg
• one whole egg
• fine bread crumbs

Method

1. 1

   Put the bread and cream in a small saucepan, and cook until a smooth paste is formed.

2. 2

   Take this paste from the fire, and add the seasoning, chicken, and the white of the egg, well beaten.

3. 3

   Mix all well, and set away to cool.

4. 4

   Dry the oysters on a soft towel, season them with salt and pepper, roll them in fine bread crumbs, and lay them on a dish.

5. 5

   Divide the force-meat into twelve parts, spread on twelve oysters, and press another twelve oysters on top.

6. 6

   Dip in egg and roll in bread crumbs.

7. 7

   Fry until rich brown in hot fat at 400° for about one and a half minutes.

8. 8

   Serve with Madeira sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 111. The excerpt below is the record exactly as published.

a tiny bit of white pepper, and a slight grating of nutmeg. Put the bread and cream in a small saucepan, and cook until a smooth paste is formed (it will take ten minutes on the back of the range, where it should be put, and where it will hardly bubble). Take this paste from the fire, and add the seasoning, chicken, and the white of the egg, well beaten. Mix all well, and set away to cool. Dry the oysters on a soft towel, and season them well with salt and pepper. Now roll them in fine bread crumbs, and lay them on a large dish. Divide the force- meat into twelve parts, and spread evenly on twelve oysters. Lay the other twelve oysters on the first dozen, pressing gently with the blade of the knife to make them stick. Put into a deep plate the yolk of the egg left from the force-meat and one whole egg, and beat well with a fork. Season with salt. Dip the stuffed oysters in this egg, and then roll them in bread crumbs, being careful to have every part covered with the egg and crumbs. When all are done, place them in a frying-basket, being careful not to crowd them, and cook until they are a rich brown, in fat at the temperature of about 400°. It will take about one minute and a half to fry them. Serve with Madeira sauce. The stuffed and breaded oysters may be kept in a cool place for several hours before frying. 216 MISS PARLOA'S KITCHEN COMPANION. Oysters a la Duxelles. Use three dozen oysters of medium size, four table- spoonfuls of chopped mushrooms, the yolks of two eggs, two generous table-spoonfuls of butter, two level table- spoonfuls of flour, one-eighth of a teaspoonful of cay- enne, half a teaspoonful of onion juice, one teaspoonful of lemon juice, salt to suit the taste, and four table- spoonfuls of cold water. Heat the oysters to the boiling-point in their own liquor. Skim them, and then turn them into a strainer that has been placed over a bowl. Let the liquor stand for a few minutes ; then pour off one pint of it, being careful not to pour in any sand. Put the butter in a saucepan and on the fire, and when it becomes hot add the mushrooms to it. Cook for two minutes, stirring all the while. Now add the flour, and stir until frothy. Draw the saucepan back, and gradually add the oyster liquor, stirring steadily ; then push forward, and add the salt, pepper, and onion juice. Boil for three min- utes ; then add the oysters. Cook for two minutes, and stir m the yolks of the eggs, which have been beaten thoroughly with the cold water. Take from the fire at once, and add the lemon juice. Serve immediately. These oysters may be served on thin slices of toasted bread, or with a border of puff-paste cakes, or on Boston crackers that have been split, dipped in cold water, then buttered on the inside, and placed on a pan and in a hot oven for six or seven minutes. Baked Oysters a la Duxelles. For six persons use one solid quart of oysters, a cup- ful and a half of chicken or veal stock, one teaspoonful of fine-minced onion, a cupful of fine-chopped mush- rooms, three table-spoonfuls of flour, six of butter, a gen- erous pint of grated bread crumbs, the yolks of three eggs, two table-spoonfuls of lemon juice, one-fifth of a FISH. 217 teaspoon ful of cayenne, one quarter of a teaspoonful of white pepper, and about three teaspoonfuls of salt. Put the oysters and stock on the fire in a stew-pan. The instant they begin to boil, take them from the fire ; skim them, and then turn into a colander that has been placed over a bowl. Pour off one pint of the strained liquor, being careful not to get any sand in it. Now put five spoonfuls of the butter in a stew-pan and on the fire. When the butter is melted, add the onion and mush- rooms. Cook for five minutes, stirring all the while, and being careful not to brown the mixture. Now add the flour, and stir until the mixture is frothy. Draw the saucepan back to a cooler part of the stove, and grad- ually add the pint of strained liquor. Stir until it boils, and then simmer for three minutes. Add the yolks of the eggs, well beaten, the oysters, and the seasonings, and take the pan from the fire. Turn the mixture into an escalop dish. Cover with the grated crumbs, and dot these with the remaining table-spoonful of butter. Bake in a moderately hot oven for twenty minutes. This dish is suitable for an entree or for a supper dish. Oysters a la Villeroi. For six persons use two dozen large oysters, half a pint of chicken or veal stock, two large table-spoonfuls of butter, two of flour, three eggs, one table-spoonful of lemon juice, one-third of a teaspoonful of pepper, and some salt and dried bread crumbs. Put the oysters in a stew-pan with the chicken stock, and place on the fire. As soon as they boil, take them from the fire and skim them. Now turn them into a colander which is placed over a bowl, to save the liquor. Mix the butter and flour together in a saucepan. Add a cupful and a half of the oyster liquor, and place the mixture on the fire. Stir all the time until it boils ; then set it back, and let it simmer for three minutes. 218 MISS PABLO A'S KITCHEN COMPANION. Beat the yolks of two eggs well, and add to them two table-spoonfuls of the cool oyster liquor. Stir this into the sauce, and cook for one minute, being careful to stir all the while and not to let it boil. Take from the fire, and add the lemon juice ; also season with salt and pep- per, and then set away to cool. Beat well one whole egg and the white of another. Add half a teaspoonful of salt

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