Vol-au-vent of Oysters

Ingredients

• two dozen oysters
• an inch of lemon-rind
• a small pinch of salt
• half a grain of cayenne
• a quarter of an inch of mace
• one grate of a nutmeg
• a tablespoonful of flour
• two ounces of butter
• a gill of cream

Method

1. 1

   Beard oysters and put beards and liquor in a saucepan with lemon-rind, salt, cayenne, mace, and nutmeg.

2. 2

   Boil for eight minutes, strain.

3. 3

   Mix flour with butter, add cream and oyster liquor, simmer until thick.

4. 4

   Add oysters, simmer for 2-3 minutes, and serve.

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 25. The excerpt below is the record exactly as published.

Vol-au-vent of Oysters. Vol-au-vent aux Huitres. Make the vol-au-vent case in the usual way, and prepare the oyster mixture for the inside thus. Beard two dozen oysters, and put the beards and the liquor into a saucepan with an inch of lemon- rind, a small pinch of salt, half a grain of cayenne, a quarter of an inch of mace, and one grate of a nutmeg. Boil quickly for eight minutes, then strain it. Mix a tablespoonful of flour smoothly with two ounces of butter. Add a gill of cream

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