Clean one pint of medium-sized oysters. Moisten one tea-
cup of cracker crumbs with one-third of a cup of melted butter.
Spread one-fourth of the crumbs in a baking dish, over them
put one-half of the oysters, season with salt✪ Scalloped Oysters, white pepper, and
lemon juice. Then spread another quarter of a cup of the
crumbs, then the remaining oysters. Season again with salt,
pepper, and lemon juice, and cover with the remaining crumbs.
Bake in quick oven until the liquor bubbles and the crumbs are
brown.
FISH^ OTSTEBS^ LOBSTEBS^ TEBRAPIN 125
Btoffed Oyatera
Have ai band twenty-eight large oysters and some chicken
forcemeat prepared as f oUows : Scrape and poond the breast of
an nncooked medium-sìzed fowl, tben rub it through a puree
Steve. Mix one-quarter of a cup of cream or milk with one-
eighth of a cup of fine bread crumbs. Cook them slowly until
they form a smooth paste. Then add the chicken, the white
of one egg, one tablespoonful of butter, one-half teaspoonful
of sali, a bit of white pepper. Mix ali together thoroughly
and set away to cool. Dry the oysters thoroughly and season
them with salt and pepper. Roll them in bread crumbs.
Arrange the forcemeat in half as many pieces as you have
oysters and at a corresponding size. Place a piece on fourteen
oysters, cover with the remaining oysters. Press them together
80 ihey will stick. Take one whole egg and the yolk lef t from
the forcemeat. Beat it well, season with a little salt. Dip
each oyster in the egg, then roll them in bread crumbs. Have
them well covered with egg and crumbs. Fry in hot fat until
a good color. Drain on brown paper and serve very hot with
Madeira sauce in a separate dish.
Broiled Oysters
Drain on a towel as many large oysters as are required.
Dip them in melted butter, then in cracker crumbs which have
been seasoned with pepper and salt✪ Broiled Oysters. Lay them on a well-but-
tered fine broiler and broil until slightly colored.
Oyster Croquettes
Cook slightly one quart of oysters in their own liquor.
Make a sauce as foUows: Heat two tablespoonfuls of butter,
stir in two tablespoonfuls of fiour, then stir in one-half cup of
cream and some of the oyster liquor. Cook until the mixture
Ì8 a thick sauce. Season with a few drops of Sherry, salt, white
126 MB8. SEELY'ti COOK BOOK
pepper, and a dash of cayenne. Chop the oysters very fine and
add to the sauce. Set away to cool. When cold, shape into
croquettes, roll in beaten egg, then in fine bread crumbs✪ Oyster Croquettes, and
fry in hot fat. Drain on heavy brown paper. Serve with
cream sauce in a separate dish.
Oyster Oroquettes
Page 71 · 4 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
Clean one pint of medium-sized oysters. Moisten one teacup of cracker crumbs with one-third of a cup of melted butter. Spread one-fourth of the crumbs in a baking dish, over them put one-half of the oysters, season with salt, white pepper, and lemon juice. Then spread another quarter of a cup of the crumbs, then the remaining oysters. Season again with salt, pepper, and lemon juice, and cover with the remaining crumbs. Bake in quick oven until the liquor bubbles and the crumbs are brown.
FISH^ OTSTEBS^ LOBSTEBS^ TEBRAPIN 125
Stuffed Oysters
Have at hand twenty-eight large oysters and some chicken forcemeat prepared as f oUows : Scrape and pound the breast of an uncooked medium-sized fowl, then rub it through a puree sieve. Mix one-quarter of a cup of cream or milk with one-eighth of a cup of fine bread crumbs. Cook them slowly until they form a smooth paste. Then add the chicken, the white of one egg, one tablespoonful of butter, one-half teaspoonful of sali, a bit of white pepper. Mix all together thoroughly and set away to cool. Dry the oysters thoroughly and season them with salt and pepper. Roll them in bread crumbs. Arrange the forcemeat in half as many pieces as you have oysters and at a corresponding size. Place a piece on fourteen oysters, cover with the remaining oysters. Press them together so they will stick. Take one whole egg and the yolk left from the forcemeat. Beat it well, season with a little salt. Dip each oyster in the egg, then roll them in bread crumbs. Have them well covered with egg and crumbs. Fry in hot fat until a good color. Drain on brown paper and serve very hot with Madeira sauce in a separate dish.
Broiled Oysters
Drain on a towel as many large oysters as are required. Dip them in melted butter, then in cracker crumbs which have been seasoned with pepper and salt. Lay them on a well-buttered fine broiler and broil until slightly colored.
Oyster Croquettes
Cook slightly one quart of oysters in their own liquor. Make a sauce as follows: Heat two tablespoonfuls of butter, stir in two tablespoonfuls of flour, then stir in one-half cup of cream and some of the oyster liquor. Cook until the mixture is a thick sauce. Season with a few drops of Sherry, salt, white
pepper, and a dash of cayenne. Chop the oysters very fine and add to the sauce. Set away to cool. When cold, shape into croquettes, roll in beaten egg, then in fine bread crumbs, and fry in hot fat. Drain on heavy brown paper. Serve with cream sauce in a separate dish.
Oyster Croquettes
Records on this page
Stuffed OystersScalloped OystersBroiled OystersOyster Croquettes