Tartlets a la Diable

Ingredients

• Line some patty pans with short paste
• fill them with rice
• parboil some oysters
• season well with cayenne and salt
• add a little lemon juice
• add to it a thickening of butter and flour
• add the yolks of one or two eggs

Method

1. 1

   Line patty pans with short paste, fill with rice, and bake.

2. 2

   Parboil oysters, remove hard parts, and cut into small pieces.

3. 3

   Season with cayenne, salt, and lemon juice.

4. 4

   Add thickening of butter and flour to the oyster liquor, then add oysters until cooked.

5. 5

   Fill tartlets with oysters and serve hot with cayenne and cut lemon.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 42. The excerpt below is the record exactly as published.

Tartlets a la Diable. Line some patty pans with short paste, fill them with rice and bake in the oven; parboil some oysters in their own liquor, remove the beards and hard parts and cut up the remainder into small pieces; season well with cayenne and salt, add a little lemon juice. Take the liquor in which the oysters were cooked and add to it a thickening of butter and flour. Put in the cut-up oysters until cooked, then add (off the fire) the yolks of one or two eggs,

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