588. Hultres a la Dubarry.— 6 to 8 Dutch potatoes of even
size, 18 to 24 small oysters, 2 tablespoonfuls supreme sauce ( No. 210),
1 tablespoonful double cream, \ gill Chablis, salt and pepper, 1 oz.
fresh butter, 1 yolk of egg✪ Huitres a la Dubarry.
Wash and dry the potatoes, cut off a small portion at each end
and place them in a well buttered saute -pan, bake in a hot oven till
quite done. Remove a portion of the inside of each potato and rub
this through a sieve whilst hot ; mix with half an ounce of butter,
one yolk of egg, and a little seasoning. Beard the oysters, put them
in a stewpan with the liquor and the wine, cover and let them get
thoroughly hot without actually boiling, then take up and drain off the
liquid, add the supreme sauce, and cream, season to taste and mix care-
fully. Place the potatoes in a row on a buttered metal-plated dish, put
four oysters and a little sauce in each. Put the prepared potato puree
in a forcing-bag, force out a neat border round each potato, cover
the top of each with the sauce mixture, and in so doing endeavour to
make a neat garnish. Brush over with a little beaten egg, and bake
in a quick oven for a few minutes. Serve the dish as soon as it
leaves the oven.
589. Huitres a la Salamandre. — Open a dozen large
Colchester or Whitstable oysters, take the oysters from the shells
and put them in a fire-proof saucepan with their liquor and a few
drops of lemon-juice and let them get hot, but not boiling ; Remove
from the fire and let them get cold, then drain them on a cloth, and
remove the beards. Wash the upper shell of each oyster, let dry,,
and place them in a baking-tin. Put a teaspoonful of supreme (No. 210)
242
THE NEW CENTURY COOKERY BOOK
or bechamel (No. 203) sauce in each shell, place the oyster upon
this, cover with more sauce, season with a tiny pinch of cayenne or
Nepaul pepper. Sprinkle over with bread-crumbs, grated Parmesan
cheese and a little oiled butter. Hold the tin under a hot salamander
for a few minutes to take colour, or failing this put the tin in a very
sharp oven for a few seconds, dish up and send to the table immediately.
590. Fricassee (V Halt res. — 2 doz. large oysters, 2£ oz.
butter, J oz. flour, 1 gill of white stock, £ gill cream, 3 yolks of eggs, 1
teaspoonful of lemon-juice, salt, nutmeg, white pepper, 10 small
heart-shaped slices of fried bread.
Open the oysters, preserve the liquor, remove the beards ; put the
oysters into a stewpan, one ounce of butter, and a little oyster liquor.
Season with a pinch of salt, a grate of nutmeg, and a pinch of pepper.
Stir over the fire for two minutes and strain. Melt the remainder of
the butter in a stewpan, stir in the flour, and cook a little without
browning ; dilute with the gravy from the oysters, the remainder of
the oyster liquor and the stock, stir until it boils, and simmer for
about ten minutes. Then add the cream, yolks of eggs, and lemon-
juice ; stir over the fire a few seconds longer, so as to bind the yolks.
Pour the sauce through a fine strainer or tammy cloth, pour it in a
saute-pan with the oysters, heat thoroughly, but on no account allow
it to boil. Dish up on a hot dish, garnish with croutes of fried bread
and a few sprigs of parsley.
Page 188 · 1 recipe record on this page
Presented as published in 1901. 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
588. Huîtres à la Dubarry.— 6 to 8 Dutch potatoes of even size, 18 to 24 small oysters, 2 tablespoonfuls supreme sauce ( No. 210), 1 tablespoonful double cream, \ gill Chablis, salt and pepper, 1 oz. fresh butter, 1 yolk of egg.
Wash and dry the potatoes, cut off a small portion at each end and place them in a well buttered saute -pan, bake in a hot oven till quite done. Remove a portion of the inside of each potato and rub this through a sieve whilst hot ; mix with half an ounce of butter, one yolk of egg, and a little seasoning. Beard the oysters, put them in a stewpan with the liquor and the wine, cover and let them get thoroughly hot without actually boiling, then take up and drain off the liquid, add the supreme sauce, and cream, season to taste and mix carefully. Place the potatoes in a row on a buttered metal-plated dish, put four oysters and a little sauce in each. Put the prepared potato puree in a forcing-bag, force out a neat border round each potato, cover the top of each with the sauce mixture, and in so doing endeavour to make a neat garnish. Brush over with a little beaten egg, and bake in a quick oven for a few minutes. Serve the dish as soon as it leaves the oven.
589. Huîtres à la Salamandre. — Open a dozen large Colchester or Whitstable oysters, take the oysters from the shells and put them in a fire-proof saucepan with their liquor and a few drops of lemon-juice and let them get hot, but not boiling ; Remove from the fire and let them get cold, then drain them on a cloth, and remove the beards. Wash the upper shell of each oyster, let dry,, and place them in a baking-tin. Put a teaspoonful of supreme (No. 210)
or bechamel (No. 203) sauce in each shell, place the oyster upon this, cover with more sauce, season with a tiny pinch of cayenne or Nepaul pepper. Sprinkle over with bread-crumbs, grated Parmesan cheese and a little oiled butter. Hold the tin under a hot salamander for a few minutes to take colour, or failing this put the tin in a very sharp oven for a few seconds, dish up and send to the table immediately.
590. Fricassée d'Huîtres. — 2 doz. large oysters, 2£ oz. butter, J oz. flour, 1 gill of white stock, £ gill cream, 3 yolks of eggs, 1 teaspoonful of lemon-juice, salt, nutmeg, white pepper, 10 small heart-shaped slices of fried bread.
Open the oysters, preserve the liquor, remove the beards ; put the oysters into a stewpan, one ounce of butter, and a little oyster liquor. Season with a pinch of salt, a grate of nutmeg, and a pinch of pepper. Stir over the fire for two minutes and strain. Melt the remainder of the butter in a stewpan, stir in the flour, and cook a little without browning ; dilute with the gravy from the oysters, the remainder of the oyster liquor and the stock, stir until it boils, and simmer for about ten minutes. Then add the cream, yolks of eggs, and lemonjuice ; stir over the fire a few seconds longer, so as to bind the yolks. Pour the sauce through a fine strainer or tammy cloth, pour it in a saute-pan with the oysters, heat thoroughly, but on no account allow it to boil. Dish up on a hot dish, garnish with croutes of fried bread and a few sprigs of parsley.
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Huitres a la Dubarry