salt, pounded mace and cayenne ; then add, by slow
degrees, two or three spoonsful of rich cream, give
these a boil and pour in the strained liquor of the
oysters ; next lay in the oysters and keep at the point
of boiling for a couple of minutes. Raise the covers
from the patties, take out the bread, fill them with
oysters and their sauce and replace the covers. It
is an improvement to stew the beards with a strip
or two of lemon-peel in a little good veal stock for
a quarter of an hour, then to strain and add it to the
sauce.
The oysters should be once or twice divided.
The patties should be made small, with a thin crust,
and well filled with the oysters and their sauce. The
substitution of fried crumbs for the covers will vary
them very agreeably.
Oysters a la Villeroi.
Blanch some large oysters ; warm them in a very
thick Villeroi sauce ; take them out one by one, and
be sure that they are well coated with this sauce ;
dip them twice in breadcrumbs and ^gg, fry them ;
dish them up in a pyramid on a napkin, and garnish
with fried parsley.
Curried Oysters.
Open six dozen oysters, leaving them in their
own liquor, then cut two medium-sized onions into
small dice, and saittez in a stewpan with an ounce
of butter ; when done, mix it in two teaspoonsful of
curiy powder and one of curry paste, then add the
OYSTERS. 135
oysters, with their liquor, and keep stirring over the
fire until the oysters become enveloped in a thick
sauce, when turn them out upon your dish and serve
with rice separately.
Devilled Oysters.
Open the oysters in their deep shell, season them
with a small piece of butter, a little cayenne, salt, and
lemon-juice ; place them on a gridiron over a brisk
fire and broil them for about three minutes. Serve
with bread and butter.
Oyster Forcemeat.
Open a dozen oysters, take off the beards, strain
their liquor and rinse ; grate four ounces of the crumb
of a stale loaf into fine light crumbs, mince the oysters,
but not too small, and mix them with the bread ;
add an ounce and a half of good butter cut into
minute bits, the grated rind of half a small lemon,
a small saltspoonful of pounded mace, some cayenne,
a little salt✪ Oyster Patties, and a large teaspoonful of parsley ; mix
these ingredients well and work them together with
the unbeaten yolk of one egg and a little of the
oyster liquor, the remainder of which can be added
to the sauce which usually accompanies this force-
meat.
Oysters, i dozen ; breadcrumbs, 4 ounces ; butter,
I J ounces ; rind of half a small lemon ; mace, half a
saltspoonful ; some cayenne and salt ; minced parsley,
one large teaspoonful ; yolk of i egg ; oyster liquor, i
136 OYSTl^K^.
dessert-spoonful ; rolled into balls and fried from seven
to ten minutes, or poached from five to six minutes.
Observe : in this forcemeat the flavour of the
oysters should prevail entirely over that of all the
other ingredients which are mixed with them.
A Finer Oyster Forcemeat.
Pound the preceding forcemeat to the smoothest
paste, with the addition only of half an ounce of
fresh butter✪ A Finer Oyster Forcemeat, should it be sufficiently dry to allow of
it. It is remarkably good when thus prepared, and
may be poached or fried into balls for soups or made
dishes, or used to stuff boned fowls, or the breasts of
boiled turkeys, with equally good effect.
Oyster Kabobs.
Blanch the oysters in two waters, and then drain
them. ✪ Oyster Kabobs
Page 57 · 8 recipe records on this page
Presented as published in 1882. 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
salt, pounded mace and cayenne ; then add, by slow degrees, two or three spoonsful of rich cream, give these a boil and pour in the strained liquor of the oysters ; next lay in the oysters and keep at the point of boiling for a couple of minutes. Raise the covers from the patties, take out the bread, fill them with oysters and their sauce and replace the covers. It is an improvement to stew the beards with a strip or two of lemon-peel in a little good veal stock for a quarter of an hour, then to strain and add it to the sauce.
The oysters should be once or twice divided. The patties should be made small, with a thin crust, and well filled with the oysters and their sauce. The substitution of fried crumbs for the covers will vary them very agreeably.
Oysters a la Villeroi.
Blanch some large oysters ; warm them in a very thick Villeroi sauce ; take them out one by one, and be sure that they are well coated with this sauce ; dip them twice in breadcrumbs and egg, fry them ; dish them up in a pyramid on a napkin, and garnish with fried parsley.
Curried Oysters.
Open six dozen oysters, leaving them in their own liquor, then cut two medium-sized onions into small dice, and saittez in a stewpan with an ounce of butter ; when done, mix it in two teaspoonsful of curiy powder and one of curry paste, then add the
oysters, with their liquor, and keep stirring over the fire until the oysters become enveloped in a thick sauce, when turn them out upon your dish and serve with rice separately.
Devilled Oysters.
Open the oysters in their deep shell, season them with a small piece of butter, a little cayenne, salt, and lemon-juice ; place them on a gridiron over a brisk fire and broil them for about three minutes. Serve with bread and butter.
Oyster Forcemeat.
Open a dozen oysters, take off the beards, strain their liquor and rinse ; grate four ounces of the crumb of a stale loaf into fine light crumbs, mince the oysters, but not too small, and mix them with the bread ; add an ounce and a half of good butter cut into minute bits, the grated rind of half a small lemon, a small saltspoonful of pounded mace, some cayenne, a little salt, and a large teaspoonful of parsley ; mix these ingredients well and work them together with the unbeaten yolk of one egg and a little of the oyster liquor, the remainder of which can be added to the sauce which usually accompanies this forcemeat.
Oysters, i dozen ; breadcrumbs, 4 ounces ; butter, I J ounces ; rind of half a small lemon ; mace, half a saltspoonful ; some cayenne and salt ; minced parsley, one large teaspoonful ; yolk of i egg ; oyster liquor, i
136 OYSTl^K^.
dessert-spoonful ; rolled into balls and fried from seven to ten minutes, or poached from five to six minutes.
Observe : in this forcemeat the flavour of the oysters should prevail entirely over that of all the other ingredients which are mixed with them.
A Finer Oyster Forcemeat.
Pound the preceding forcemeat to the smoothest paste, with the addition only of half an ounce of fresh butter, should it be sufficiently dry to allow of it. It is remarkably good when thus prepared, and may be poached or fried into balls for soups or made dishes, or used to stuff boned fowls, or the breasts of boiled turkeys, with equally good effect.
Oyster Kabobs.
Blanch the oysters in two waters, and then drain them.
Records on this page
Oyster PattiesOysters a la VilleroiCurried OystersDevilled OystersOyster ForcemeatOyster ForcemeatA Finer Oyster ForcemeatOyster Kabobs