Oysters a TAmbrosia; Huitres a I'Ambrosie. — Take
three dozen oysters, beard them, and cut them into dice
(very small dice) ; make some white sauce by taking some
of the oyster liquor and the beards of the oysters and passing
through a sieve; put this with a little cayenne and a
gill of milk into a basin, then put an ounce of butter into a
stewpan to cook over the fire ; take a tablespoonful of flour
and mix it into a paste with a little of the oyster liquor,
and then add the strained liquor to it ; pour into the sauce-
n^n SAVOURIES
187
pan with the boiUng butter, and cook it over the fire till
thick ; then stir in off the fire the juice of half a lemon, add
to this half a pint of liquefied aspic jelly, and then stir in
the minced oysters very lightly and a gill of cream✪ Oysters a l'Ambrosia ; turn
out on a plate, and place on ice till cold and firm. When
it is so, shape it into round balls of equal size, about the size
of Tangerine oranges ; smooth them over with a knife dipped
into hot water, and place on ice ; or mould them in ball
moulds. Have ready some stiff aspic jelly flavoured with a
few drops of chili vinegar and when it is in a semi-liquefied
state and beginning to set, dip each oyster ball into it.
This is best done by running a thread through each ball and
dipping into the jelly, or lining ball moulds with aspic and
filling in with the oyster mixture. Some should be coloured
red, green, yellow and white, and arranged in a pile like
cannon shot ; shred celery, sippets of lemon, and chopped
aspic as garnish.
Oysters a la Cardinal ; Huitres a la Cardinal (Jones
Brothers), Take some oyster moulds, and line them with a
very clear fish aspic, mixed with chervil and tarragon picked
small. Place in each mould a fine poached oyster, finish to
fill up the mould with a puree of lobster of a deep red colour✪ Oysters a la Cardinal
and aspic ; place on ice to set ; then turn out and serve up
on a border, and garnish the centre with a shrimp salad.
Oysters served on Ice ; Huitres glaces {E. Farker). — Take
a thick, clear block of ice weighing about ten pounds. With
a red-hot iron mark out a space, leaving a wall of ten
inches. Melt out the centre from this, empty out the water
and fill the space with oysters. Place on a flat dish, garnish
with sliced lemon and bunches of fresh parsley.
Prawns in Jelly; Aspic de Crevettes.— Divide a pint of
aspic jelly into three. First lay three boiled crayfish, backs
downwards, into a mould which has been well soaked in
cold water. Pour over these a third of the jelly, and when
set lay in a dozen large, skinned prawns✪ Prawns in Jelly in rows. Pour
more jelly over these ; when set put in another dozen of
prawns and the remainder of the jelly. Turn out carefully
when quite cold. Garnish with little mounds of skinned
shrimps, and tufts of parsley between each.
Salmon, Kippered, — Wash the salmon carefully and then
188
THE housewife's EEFEREE
cover it with steaming boiling water, and let it stand for five
minutes, when the water should be poured off and more
added, and let it stand five minutes more. The fish should
be covered whilst steaming. Then the fish must be drained ;
break the fish with a fork into small bits; put into a
hot dish with plenty of butter, and garnish with hard-boiled
eggs.
Page 130 · 3 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Oysters a TAmbrosia; Huitres a I'Ambrosie. — Take three dozen oysters, beard them, and cut them into dice (very small dice) ; make some white sauce by taking some of the oyster liquor and the beards of the oysters and passing through a sieve; put this with a little cayenne and a gill of milk into a basin, then put an ounce of butter into a stewpan to cook over the fire ; take a tablespoonful of flour and mix it into a paste with a little of the oyster liquor, and then add the strained liquor to it ; pour into the sauce-
SAVOURIES
pan with the boiUng butter, and cook it over the fire till thick ; then stir in off the fire the juice of half a lemon, add to this half a pint of liquefied aspic jelly, and then stir in the minced oysters very lightly and a gill of cream ; turn out on a plate, and place on ice till cold and firm. When it is so, shape it into round balls of equal size, about the size of Tangerine oranges ; smooth them over with a knife dipped into hot water, and place on ice ; or mould them in ball moulds. Have ready some stiff aspic jelly flavoured with a few drops of chili vinegar and when it is in a semi-liquefied state and beginning to set, dip each oyster ball into it. This is best done by running a thread through each ball and dipping into the jelly, or lining ball moulds with aspic and filling in with the oyster mixture. Some should be coloured red, green, yellow and white, and arranged in a pile like cannon shot ; shred celery, sippets of lemon, and chopped aspic as garnish.
Oysters a la Cardinal ; Huitres a la Cardinal (Jones Brothers), Take some oyster moulds, and line them with a very clear fish aspic, mixed with chervil and tarragon picked small. Place in each mould a fine poached oyster, finish to fill up the mould with a puree of lobster of a deep red colour and aspic ; place on ice to set ; then turn out and serve up on a border, and garnish the centre with a shrimp salad.
Oysters served on Ice ; Huitres glaces {E. Farker). — Take a thick, clear block of ice weighing about ten pounds. With a red-hot iron mark out a space, leaving a wall of ten inches. Melt out the centre from this, empty out the water and fill the space with oysters. Place on a flat dish, garnish with sliced lemon and bunches of fresh parsley.
Prawns in Jelly; Aspic de Crevettes.— Divide a pint of aspic jelly into three. First lay three boiled crayfish, backs downwards, into a mould which has been well soaked in cold water. Pour over these a third of the jelly, and when set lay in a dozen large, skinned prawns in rows. Pour more jelly over these ; when set put in another dozen of prawns and the remainder of the jelly. Turn out carefully when quite cold. Garnish with little mounds of skinned shrimps, and tufts of parsley between each.
Salmon, Kippered, — Wash the salmon carefully and then
THE housewife's EEFEREE
cover it with steaming boiling water, and let it stand for five minutes, when the water should be poured off and more added, and let it stand five minutes more. The fish should be covered whilst steaming. Then the fish must be drained ; break the fish with a fork into small bits; put into a hot dish with plenty of butter, and garnish with hard-boiled eggs.
Records on this page
Oysters a l'AmbrosiaOysters a la CardinalPrawns in Jelly