Oysters au Gratin (in shells) . — Have
a quart of large oysters ; see that there
are no pieces of shell in them. Put
in a saucepan with half of their liquor
and one large table-spoonful of butter.✪ Oysters, Devilled
Cover the pan, put over the stove and
cook for two minutes; then add one
gill of Madeira wine, quarter of a salt-
spoonful of black pepper, and a quarter
of a one of red pepper ; no salt. Peel
and wash % lb. of fresh mushrooms,
chop them and squeeze the water out
of them in a clean towel — add them
to the oysters, and cook three min-
utes more. Strain oysters and mush-
rooms over the saucepan, keeping the
gravy in it very hot. Arrange the
oysters in the shells. Beat the yolks
of two raw eggs with a little of the
gravy, remove the saucepan from the
fire, add them to it, with one table-
spoonful of very fresh butter. Stir
well, pour over the oysters in the
shells. Sprinkle over half a table-
spoonful of freshly made bread-
crumbs. Put the shells in the oven
for two or three minutes, only to get
warm, not to cook. Serve at once.
This dish could be prepared before-
hand, putting the bread-crumbs on
only when ready to warm the shells.
Oysters, Kromeskies of. — Put two
dozen oysters in a saucepan with their
own liquor, set on the stove to boil
for two or three minutes, take the oys-
ters up, chop fine, return to the sauce-
pan with four table - spoonfuls of
cream, half a dozen chopped mush-
rooms, the breast of a boiled chick-
en, chopped, and a teacupful of cold,
boiled ham, minced fine. Rub i oz.
of butter and two table-spoonfuls of
flour together, and stir into the boil-
ing mixture. Add a table-spoonful of
parsley and thyme, a teaspoonful of
minced onion, the beaten yolks of two
eggs, with salt and pepper; mix well
together, and turn out to cool. When
cold and firm, roll into cylinders about
two inches long, wrap in very thin
slices of bacon, dip in egg-batter, and
fry in boiling fat. Garnish with pars-
ley, and serve immediately.
Oyster Omelet. — Allow one egg
for twelve small or six large oysters.
Place the oysters in a pan and let
them simmer long enough to draw
out the liquor, then drain and chop
fine. Beat the eggs very light, yolks
and whites separately. To the yolks
add one table-spoonful of the liquor
for each egg, a little salt, and the
minced oysters ; beat together, stir in
the whites lightly, and turn into a
hot, buttered pan. As soon as the
under side is brown, roll up and turn
out on a platter.
Oyster Patties are made by lining
pans with crust, baking half done,
and filling with oysters prepared as
for pie. They will need no upper
crust, but must be set back into the
oven long enough to finish baking
the under crust, and to let the filling
become a rich brown on top. Take a
dozen and a half of large oysters and
put in a saucepan with their own liq-
uor, set over the fire to scald, let come
to a boil, strain off the liquor, and cut
the oysters in two. Melt a table-spoon-
ful of butter in a small saucepan, add
a table-spoonful of flour, and stir until
well heated; pour in a teacupful of
the oyster liquor and half a teacupful
of cream; let boil until thick, add the
oysters, let heat, season with pepper,
salt, and a squeeze of lemon juice ;
take from the fire, and fill the patty
cases with the oysters and sauce. ✪ Oyster Sausages
Page 164 · 5 recipe records on this page
Presented as published in 1902. 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 au Gratin (in shells) . — Have a quart of large oysters ; see that there are no pieces of shell in them. Put in a saucepan with half of their liquor and one large table-spoonful of butter. Cover the pan, put over the stove and cook for two minutes; then add one gill of Madeira wine, quarter of a saltspoonful of black pepper, and a quarter of a one of red pepper ; no salt. Peel and wash % lb. of fresh mushrooms, chop them and squeeze the water out of them in a clean towel — add them to the oysters, and cook three minutes more. Strain oysters and mushrooms over the saucepan, keeping the gravy in it very hot. Arrange the oysters in the shells. Beat the yolks of two raw eggs with a little of the gravy, remove the saucepan from the fire, add them to it, with one tablespoonful of very fresh butter. Stir well, pour over the oysters in the shells. Sprinkle over half a tablespoonful of freshly made breadcrumbs. Put the shells in the oven for two or three minutes, only to get warm, not to cook. Serve at once. This dish could be prepared beforehand, putting the bread-crumbs on only when ready to warm the shells.
Oysters, Kromeskies of. — Put two dozen oysters in a saucepan with their own liquor, set on the stove to boil for two or three minutes, take the oysters up, chop fine, return to the saucepan with four tablespoonfuls of cream, half a dozen chopped mushrooms, the breast of a boiled chicken, chopped, and a teacupful of cold, boiled ham, minced fine. Rub i oz. of butter and two table-spoonfuls of flour together, and stir into the boiling mixture. Add a table-spoonful of parsley and thyme, a teaspoonful of
minced onion, the beaten yolks of two eggs, with salt and pepper; mix well together, and turn out to cool. When cold and firm, roll into cylinders about two inches long, wrap in very thin slices of bacon, dip in egg-batter, and fry in boiling fat. Garnish with parsley, and serve immediately.
Oyster Omelet. — Allow one egg for twelve small or six large oysters. Place the oysters in a pan and let them simmer long enough to draw out the liquor, then drain and chop fine. Beat the eggs very light, yolks and whites separately. To the yolks add one table-spoonful of the liquor for each egg, a little salt, and the minced oysters ; beat together, stir in the whites lightly, and turn into a hot, buttered pan. As soon as the under side is brown, roll up and turn out on a platter.
Oyster Patties are made by lining pans with crust, baking half done, and filling with oysters prepared as for pie. They will need no upper crust, but must be set back into the oven long enough to finish baking the under crust, and to let the filling become a rich brown on top. Take a dozen and a half of large oysters and put in a saucepan with their own liquor, set over the fire to scald, let come to a boil, strain off the liquor, and cut the oysters in two. Melt a table-spoonful of butter in a small saucepan, add a table-spoonful of flour, and stir until well heated; pour in a teacupful of the oyster liquor and half a teacupful of cream; let boil until thick, add the oysters, let heat, season with pepper, salt, and a squeeze of lemon juice ; take from the fire, and fill the patty cases with the oysters and sauce.
Records on this page
Oysters, DevilledOysters, au GratinOyster SausagesOyster OmeletOyster Patties