Miss Baxter.
Oyster Kromeskies.
Take I dozen oysters, place in a saucepan with the
liquor, bring to boil, then strain the oysters, cut
into pieces. Prepare a panada of
ioz. Butter.
ioz. Flour.
1 gill Cream.
Liquor of Oysters.
Pepper and Salt.
Teaspoonful of Lemon Juice.✪ Oyster Kromeskies
W hen this mixture has boiled for a few minutes,
mix with the pieces of oysters. Lay out on a plate
to cool. Make a frying batter of
6ozs. Flour,
i gill tepid Water,
i tablespoonful Salad Oil.
Pinch of Salt.
Yolk of i Egg.
Mix these in a basin, whip up whites of two eggs,
add to the batter. Take a piece of fat bacon, cut
very thin slices, 3m. long i|in. broad; form the
oyster mixture into corks, envelop them in slices
of bacon, dip in frying batter, and fry.
Mrs. Rooke.
23
IN AID OF THE FUND FOR THE REMOVAL OF
Oyster Cutlets.
x|doz. Oysters.
.ijozs. Butter.
i|ozs. Flour.
1 gill Fish Stock.
2 chopped Truffles.
5 teaspoonful Lemon Juice.
5 wineg'lassful of Sherry.
Pepper, Cayenne, Salt.
Yolks of 2 Eggs✪ Oyster Cutlets.
Melt the butter, blend in the flour, stir in the fish
stock, and stir till it boils. Remove it from the fire
and add the sherry, truffles, lemon, salt, pepper,
yolks, and the oysters cut into pieces. Put this
mixture on a plate to g'et cold, and if it is too moist
mix a few breadcrumbs with it; it usually requires
about 3 ozs. Flour the board and form into small
cutlets. Brush over each cutlet with eggs, then
toss it in the breadcrumbs and fry in hot fat.
Sauce.
Jpt. Oyster Liquor and Beards put into a saucepan with
a little Onion, Celery, Parsley, and Thyme.
Jpt. Fish Stock.
Boil and then strain.
5OZ. Flour,
soz. Butter.
Melt the butter, blend in the flour, then pour in the
strained stock and stir until it boils.
Mrs. d'Este Emery.
Plaiee with Tomatoes and Onions.
Butter a pie-dish, lay in a thick layer of sliced
tomatoes and onions, then a layer of plaice, filleted
and skinned (all black skin must be carefully re-
moved), then another layer of tomatoes and onions;
sprinkle over a light layer of breadcrumbs, with a
little grated cheese and butter over them✪ Plaice with Tomatoes and Onions. Bake
about half to threequarters of an hour in a moderate
oven.
Mrs. Abbot.
24
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
Scalloped Lobster.
Chop the lobster fine, with a small piece of parsley
and shalot. Then make some melted butter of flour,
butter, one tablespoonful of stock, and a little an-
chovy sauce; mix with lobster and put it back into
the shells, sprinkle a few breadcrumbs over the top,
and place two small lumps of butter on each quarter✪ Scalloped Lobster;
put into the oven and bake until thoroughly hot.
Mrs. Langley.
Sole a la Rouennais.
i filleted Sole.
Lobster panada, prepared as follows: — Melt £o‘z.
butter, blend in ioz. flour, add £ gill of milk, boil;
add 4 tablcspoonfuls (or |lb.) of pounded lobster, a
little lemon juice, salt, pepper and cayenne✪ Sole a la Rouennais.
Place a layer of this mixture on each fillet, fold in
the end, and double the fillet over in half. Lay them
on a greased baking sheet and squeeze a little lemon
juice over them, and cover them with greased
paper. Bake for io minutes.
Mrs. d'Este Emery.
Stewed Soles. ✪ Stewed Soles
Page 13 · 6 recipe records on this page
Presented as published in 1907. 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
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Miss Baxter.
Oyster Kromeskies.
Take I dozen oysters, place in a saucepan with the
liquor, bring to boil, then strain the oysters, cut
into pieces. Prepare a panada of
ioz. Butter.
ioz. Flour.
1 gill Cream.
Liquor of Oysters.
Pepper and Salt.
Teaspoonful of Lemon Juice.
W hen this mixture has boiled for a few minutes,
mix with the pieces of oysters. Lay out on a plate
to cool. Make a frying batter of
6ozs. Flour,
i gill tepid Water,
i tablespoonful Salad Oil.
Pinch of Salt.
Yolk of i Egg.
Mix these in a basin, whip up whites of two eggs,
add to the batter. Take a piece of fat bacon, cut
very thin slices, 3m. long i|in. broad; form the
oyster mixture into corks, envelop them in slices
of bacon, dip in frying batter, and fry.
Mrs. Rooke.
23
IN AID OF THE FUND FOR THE REMOVAL OF
Oyster Cutlets.
x|doz. Oysters.
.ijozs. Butter.
i|ozs. Flour.
1 gill Fish Stock.
2 chopped Truffles.
5 teaspoonful Lemon Juice.
5 wineg'lassful of Sherry.
Pepper, Cayenne, Salt.
Yolks of 2 Eggs.
Melt the butter, blend in the flour, stir in the fish
stock, and stir till it boils. Remove it from the fire
and add the sherry, truffles, lemon, salt, pepper,
yolks, and the oysters cut into pieces. Put this
mixture on a plate to g'et cold, and if it is too moist
mix a few breadcrumbs with it; it usually requires
about 3 ozs. Flour the board and form into small
cutlets. Brush over each cutlet with eggs, then
toss it in the breadcrumbs and fry in hot fat.
Sauce.
Jpt. Oyster Liquor and Beards put into a saucepan with
a little Onion, Celery, Parsley, and Thyme.
Jpt. Fish Stock.
Boil and then strain.
5OZ. Flour,
soz. Butter.
Melt the butter, blend in the flour, then pour in the
strained stock and stir until it boils.
Mrs. d'Este Emery.
Plaiee with Tomatoes and Onions.
Butter a pie-dish, lay in a thick layer of sliced
tomatoes and onions, then a layer of plaice, filleted
and skinned (all black skin must be carefully re-
moved), then another layer of tomatoes and onions;
sprinkle over a light layer of breadcrumbs, with a
little grated cheese and butter over them. Bake
about half to threequarters of an hour in a moderate
oven.
Mrs. Abbot.
24
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
Scalloped Lobster.
Chop the lobster fine, with a small piece of parsley
and shalot. Then make some melted butter of flour,
butter, one tablespoonful of stock, and a little an-
chovy sauce; mix with lobster and put it back into
the shells, sprinkle a few breadcrumbs over the top,
and place two small lumps of butter on each quarter;
put into the oven and bake until thoroughly hot.
Mrs. Langley.
Sole a la Rouennais.
i filleted Sole.
Lobster panada, prepared as follows: — Melt £o‘z.
butter, blend in ioz. flour, add £ gill of milk, boil;
add 4 tablcspoonfuls (or |lb.) of pounded lobster, a
little lemon juice, salt, pepper and cayenne.
Place a layer of this mixture on each fillet, fold in
the end, and double the fillet over in half. Lay them
on a greased baking sheet and squeeze a little lemon
juice over them, and cover them with greased
paper. Bake for io minutes.
Mrs. d'Este Emery.
Stewed Soles.