Tartelettes à l'Indienne

Ingredients

• Twelve large Oysters
• One Shalot chopped fine
• One Carrot (cooked)
• Half a gill of Cream
• One teaspoonful of Curry Powder
• Half a teaspoonful of Lemon-juice
• Half an ounce of Flour
• One ounce of Butter
• Cayenne Pepper
• A little Salt

Method

1. 1

   Line some small patty-pans with good paste, very thin, and fill them with rice, so that they may be kept hollow, and bake ten minutes; then take out the rice, blanch the oysters, and remove the beards only, not the muscle part, and lay them in cold water to keep their colour.

2. 2

   Melt the butter, fry the shalot, add the flour and curry-powder, the liquor from the oysters, cayenne, and lemon-juice; when this is cooked over the fire, add the cream and the carrot, cut up in dice; fill the cases with this mixture, and put on the top of each case one oyster glazed.

3. 3

   When finished, cover with a buttered paper, and make hot in the oven.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 16. The excerpt below is the record exactly as published.

One ounce of Butter. One gill of White Sauce. Two Anchovies, boned and washed. One ounce of live Spawn. Three Eggs. One gill of half-whipped Cream. Salt and Cayenne, Shred the raw salmon and the two anchovies, pound them in a mortar, and rub them through a hair-sieve. Put the butter and flour into a stew- pan, and mix well together over the fire ; add the white sauce, and stir till it thickens and the flour is cooked. Now put this sauce and the salmon 48 HiaH-CLASS OOOKEllY. into a mortar with the spawn, salt, cayenne, three eggs added one at a time, and the whipped cream ; pound all well together. Butter your mould, put in the mixture, cover with a buttered paper, and steam very gently for about three-quarters of an hour. Turn it out on to a hot dish, and serve with any good fish sauce poured over it. Stewed Eels. Ingredients, One pound of Eels. Half a pint of Stock. One gill of Port Wine. One dessertspoonful of Mushroom Ketchup. One Onion. Sweet Herbs. One blade of Mace, Twelve whole Peppers, Salt. One ounce of Butter. Half an ounce of Flour. Chop up the onion and fry it a nice brown, with the herbs and the flour, in the but>ter ; then stir in the peppers, the mace, a pinch of salt, and the stock. Cut the eel up into pieces and add it ; let it stew slowly till the fish is cooked, — about half an hour. Take out the fish with a slice ; put it on a hot dish in the oven while you finish the sauce. Add the ketchup and port wine to the sauce ; let it boil up quickly, strain it over the eel, and serve. DRESSED FISH. 49 Stewed Oysters. Ingredients, One and a half ounce of Butter. One ounce of Flour. One gill of Milk. One gill of Cream. A small blade of Mace. Lemon-juice. Salt. Twenty-four Oysters. One Yolk of Egg. Blanch the oysters in their own liquor, strain them, and take off the beards. Cook the flour and butter together, add one gill of oyster liquor, one gill of milk, and a small piece of mace, a little salt, and a few drops of lemon-juice. When the flour is cooked, strain out the mace, add the cream, the yolk of egg, and the oysters. Let the oysters get hot through, and serve with sippets of bread round. Stewed Trout. Ingredients. One Trout* Four Shalots. One pint of Fish-Stock. One ounce of Buttel*. Two Cloves. One teaspoonful of Salt. A few grains of Cayenne. One Carrot. E 50 HIGH-CLASS COOKERY. One Bay -leaf. One tablespoonful of Basil and Thyme mixed. A bunch of Parsley. Chop up the shalots and carrot, put them in a stewpan with the butter and parsley ; let this get hot, add the stock, cloves, herbs and seasoning; let all this simmer for one hour. Clean and wash the trout, tie round with broad tapes to prevent it breaking. Put the trout into a stewpan, strain the stock over it, add three glasses of port wine ; let it simmer gently till the fish is cooked ; it will take about half an hour. Take off the tapes carefully so as not to break the fish, reduce the stock it was cooked in, and pour over it. Hand a quartered lemon round with this dish. Supreme de Crabe k la Tomate. Take all the meat out of a crab, and to each pound add the following*— J'onr ounces of stale Bread-crtimbsi One gill of Tomato Sauce. I'he Juice of one Lemon. The Peel of a quarter of a Lemoti. Five tery thin slices Of Lemon. Salt and Pepper to tastfe. One glass of Chablis, or more if the crab is very dty. Simmer gently for a quarter of an hour, taking care that it does not burn. Before serving, bring it just to the boil ; serve in the shell, and garnish with fried parsley. DBESSED FISa. 51 Tartelettes a Tlndienrve, Ingredients. Twelve large Oysters. ' One Shalot chopped fine. One Carrot (cooked) Half a gill of Cream. One teaspoonful of Curry Powdur, Half a teaspoonful of Lemon-juice. Half an ounce of Flour. One ounce of Butter. Cayenne Pepper

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