For two dozen large oysters make a force-meat with the following-named ingredients : the breast of an un- cooked fowl, chopped, pounded, and then rubbed through a puree sieve, one-fourth of a cupful of cream or milk, one-eighth of a cupful of stale bread crumbs free of crust, the white of one egg, one table-spoonful of butter, half a teaspoonf ul of salt, a tiny bit of white pepper, and a slight grating of nutmeg✪ Stuffed Oysters. Put the bread and cream in a small saucepan, and cook until a smooth paste is formed (it will take ten minutes on the back of the range, where it should be put, and where it will hardly bubble). Take this paste from the fire, and add the seasoning, chicken, and the white of the egg, well beaten. Mix all well, and set away to cool. Dry the oysters on a soft towel, and season them well with salt and pepper. Now roll them in fine bread crumbs, and lay them on a large dish. Divide the force- meat into twelve parts, and spread evenly on twelve oysters. Lay the other twelve oysters on the first dozen, pressing gently with the blade of the knife to make them stick. Put into a deep plate the yolk of the egg left from the force-meat and one whole egg, and beat well with a fork. Season with salt. Dip the stuffed oysters in this egg, and then roll them in bread crumbs, being careful to have every part covered with the egg and crumbs. When all are done, place them in a frying-basket, being careful not to crowd them, and cook until they are a rich brown, in fat at the temperature of about 400°. It will take about one minute and a half to fry them. Serve with Madeira sauce. The stuffed and breaded oysters may be kept in a cool place for several hours before frying. 216 MISS PARLOA'S KITCHEN COMPANION. Oysters a la Duxelles. Use three dozen oysters of medium size, four table- spoonfuls of chopped mushrooms, the yolks of two eggs, two generous table-spoonfuls of butter, two level table- spoonfuls of flour, one-eighth of a teaspoonful of cay- enne, half a teaspoonful of onion juice, one teaspoonful of lemon juice, salt to suit the taste, and four table- spoonfuls of cold water✪ Oysters a la Duxelles. Heat the oysters to the boiling-point in their own liquor. Skim them, and then turn them into a strainer that has been placed over a bowl. Let the liquor stand for a few minutes ; then pour off one pint of it, being careful not to pour in any sand. Put the butter in a saucepan and on the fire, and when it becomes hot add the mushrooms to it. Cook for two minutes, stirring all the while. Now add the flour, and stir until frothy. Draw the saucepan back, and gradually add the oyster liquor, stirring steadily ; then push forward, and add the salt, pepper, and onion juice. Boil for three min- utes ; then add the oysters. Cook for two minutes, and stir m the yolks of the eggs, which have been beaten thoroughly with the cold water. Take from the fire at once, and add the lemon juice. Serve immediately. These oysters may be served on thin slices of toasted bread, or with a border of puff-paste cakes, or on Boston crackers that have been split, dipped in cold water, then buttered on the inside, and placed on a pan and in a hot oven for six or seven minutes. Baked Oysters a la Duxelles.

AI-modernized reading of the original text

For two dozen large oysters make a force-meat with the following-named ingredients : the breast of an uncooked fowl, chopped, pounded, and then rubbed through a puree sieve, one-fourth of a cupful of cream or milk, one-eighth of a cupful of stale bread crumbs free of crust, the white of one egg, one table-spoonful of butter, half a teaspoonf ul of salt, a tiny bit of white pepper, and a slight grating of nutmeg. Put the bread and cream in a small saucepan, and cook until a smooth paste is formed (it will take ten minutes on the back of the range, where it should be put, and where it will hardly bubble). Take this paste from the fire, and add the seasoning, chicken, and the white of the egg, well beaten. Mix all well, and set away to cool. Dry the oysters on a soft towel, and season them well with salt and pepper. Now roll them in fine bread crumbs, and lay them on a large dish. Divide the forcemeat into twelve parts, and spread evenly on twelve oysters. Lay the other twelve oysters on the first dozen, pressing gently with the blade of the knife to make them stick. Put into a deep plate the yolk of the egg left from the force-meat and one whole egg, and beat well with a fork. Season with salt. Dip the stuffed oysters in this egg, and then roll them in bread crumbs, being careful to have every part covered with the egg and crumbs. When all are done, place them in a frying-basket, being careful not to crowd them, and cook until they are a rich brown, in fat at the temperature of about 400°. It will take about one minute and a half to fry them. Serve with Madeira sauce. The stuffed and breaded oysters may be kept in a cool place for several hours before frying. Oysters a la Duxelles. Use three dozen oysters of medium size, four tablespoonfuls of chopped mushrooms, the yolks of two eggs, two generous table-spoonfuls of butter, two level tablespoonfuls of flour, one-eighth of a teaspoonful of cayenne, half a teaspoonful of onion juice, one teaspoonful of lemon juice, salt to suit the taste, and four tablespoonfuls of cold water. Heat the oysters to the boiling-point in their own liquor. Skim them, and then turn them into a strainer that has been placed over a bowl. Let the liquor stand for a few minutes ; then pour off one pint of it, being careful not to pour in any sand. Put the butter in a saucepan and on the fire, and when it becomes hot add the mushrooms to it. Cook for two minutes, stirring all the while. Now add the flour, and stir until frothy. Draw the saucepan back, and gradually add the oyster liquor, stirring steadily ; then push forward, and add the salt, pepper, and onion juice. Boil for three minutes ; then add the oysters. Cook for two minutes, and stir in the yolks of the eggs, which have been beaten thoroughly with the cold water. Take from the fire at once, and add the lemon juice. Serve immediately. These oysters may be served on thin slices of toasted bread, or with a border of puff-paste cakes, or on Boston crackers that have been split, dipped in cold water, then buttered on the inside, and placed on a pan and in a hot oven for six or seven minutes. Baked Oysters a la Duxelles.

Records on this page

Stuffed OystersStuffed OystersOysters a la DuxellesBaked Oysters a la Duxelles

Miss Parloa's kitchen companion