salt and pepper✪ Creamed Oysters to taste. Let the cream, with the onion and
mace, come to a boil. Mix flour with a little cold milk or
cream, and stir into the boiling cream. Let the oysters
come to a boil in their own liquor, and skim carefully.
Drain off all the liquor, and turn the oysters into the cream.
Skim out the mace and onions, and serve.
Croustade of Oysters.
Have a loaf of bread baked in a round two-quart basin.
When two or three days old, with a sharp knife cut out the
heart of the bread, being careful not to break the crust.
Break up the crumbs very fine, and dry them slowly in an
oven ; then quickly fry three cupfuls of them in two table-
spoonfuls of butter. As soon as they begin to look golden
and are crisp, they are done. It takes about two minutes
over a hot fire, stirring all the time. Put one quart of cream
to boil, and when it boils, stir in three table-spoonfuls of flour,
which has been mixed with half a cupful of cold milk. Cook
eight minutes. Season well with salt and pepper. Put a
layer of the sauce into the croustade, then a layer of oysters,
which dredge well with salt and pepper ; then another layer
of sauce and one of fried crumbs. Continue this until the
croustade is nearly full, having the last layer a thick one of
crumbs. It takes three pints of oysters for this dish, and
about three teaspoonfuls of salt and half a teaspoonful of pep-
pe✪ Croustade of Oystersr. Bake slowly half an hour. Serve with a garnish of
parsley around the dish.
Escaloped Oysters.
Two quarts of oysters, half a cupful of butter, half a cup-
ful of cream or milk, four teaspoonfuls of salt, half a teaspoon-
ful of pepper, two quarts of stale bread crumbs, and spice, if
you choose. Butter the escalop dishes, and put in a layer
of crumbs and then one of oysters. Dredge with the salt
122 MISS PABLO AS NEW COOK BOOK.
and pepper, and put small pieces of butter here and there in
the dish. Now have another layer of oysters, seasoning as
before ; then add the milk, and, finally, a thick layer of
crumbs, which dot with butter. Bake twenty minutes in a
rather quick oven. The crumbs must be light and flakey.
The quantity given above is enough to fill two dishes.
Bsoaloped Oysters, No. 2.
Put a layer of rolled crackers in an oval dish, and then a
layer of oysters, and lay on small pieces of butter. Dredge
with salt and pepper, and moisten well with milk (or equal
parts of milk and water) . Add another layer of cracker and
of oysters, and butter, dredge and moisten as before. Con-
tinue these alternate layers until the dish is nearly full ; then
cover with a thin layer of cracker and pieces of butter. If
the dish be a large one, holding about two quarts, it will re-
quire an hour and a half or two hours to bake.
Oysters Served in Bscalop Shells. ✪ Oysters Served in Escalop Shells
Page 51 · 5 recipe records on this page
Presented as published in 1880. 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 and pepper to taste. Let the cream, with the onion and mace, come to a boil. Mix flour with a little cold milk or cream, and stir into the boiling cream. Let the oysters come to a boil in their own liquor, and skim carefully. Drain off all the liquor, and turn the oysters into the cream. Skim out the mace and onions, and serve.
Croustade of Oysters.
Have a loaf of bread baked in a round two-quart basin. When two or three days old, with a sharp knife cut out the heart of the bread, being careful not to break the crust. Break up the crumbs very fine, and dry them slowly in an oven ; then quickly fry three cupfuls of them in two tablespoonfuls of butter. As soon as they begin to look golden and are crisp, they are done. It takes about two minutes over a hot fire, stirring all the time. Put one quart of cream to boil, and when it boils, stir in three table-spoonfuls of flour, which has been mixed with half a cupful of cold milk. Cook eight minutes. Season well with salt and pepper. Put a layer of the sauce into the croustade, then a layer of oysters, which dredge well with salt and pepper ; then another layer of sauce and one of fried crumbs. Continue this until the croustade is nearly full, having the last layer a thick one of crumbs. It takes three pints of oysters for this dish, and about three teaspoonfuls of salt and half a teaspoonful of pepper. Bake slowly half an hour. Serve with a garnish of parsley around the dish.
Escaloped Oysters.
Two quarts of oysters, half a cupful of butter, half a cupful of cream or milk, four teaspoonfuls of salt, half a teaspoonful of pepper, two quarts of stale bread crumbs, and spice, if you choose. Butter the escalop dishes, and put in a layer of crumbs and then one of oysters. Dredge with the salt
and pepper, and put small pieces of butter here and there in the dish. Now have another layer of oysters, seasoning as before ; then add the milk, and, finally, a thick layer of crumbs, which dot with butter. Bake twenty minutes in a rather quick oven. The crumbs must be light and flakey. The quantity given above is enough to fill two dishes.
Escaloped Oysters, No. 2.
Put a layer of rolled crackers in an oval dish, and then a layer of oysters, and lay on small pieces of butter. Dredge with salt and pepper, and moisten well with milk (or equal parts of milk and water) . Add another layer of cracker and of oysters, and butter, dredge and moisten as before. Continue these alternate layers until the dish is nearly full ; then cover with a thin layer of cracker and pieces of butter. If the dish be a large one, holding about two quarts, it will require an hour and a half or two hours to bake.
Oysters Served in Bscalop Shells.
Records on this page
Creamed OystersCroustade of OystersOyster ChartreuseEscaloped OystersOysters Served in Escalop Shells