Scolloped Oysters Another Way

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
for alternative preparations
Instructions (7)
  1. Prepare the oysters as set forth in the foregoing recipe.
  2. Boil down their liquor to a fourth part of its original quantity.
  3. Add half a pint of white sauce, the yolks of two eggs, a little grated nutmeg, Cayenne pepper, the juice of half a lemon, a tea-spoonful of essence of anchovies and a similar quantity of Harvey sauce to the reduced liquor.
  4. Stir the whole over the fire for five minutes.
  5. Mix in the oysters.
  6. Place the mixture neatly in the shells.
  7. Finish as directed in the preceding article.
Original Text
SCOLLOPED OYSTERS ANOTHER WAY. THE oysters being prepared as set forth in the foregoing recipe, first boil down their liquor to a fourth part of its original quantity, add thereto half a pint of white sauce, the yolks of two eggs, a little grated nutmeg, Cayenne pepper, and the juice of half a lemon, a tea-spoonful of essence of anchovies and a similar quantity of Harvey sauce; and after stirring the whole over the fire for five minutes, the oysters should be mixed in, and then after being placed neatly in the shells,—finished as directed in the preceding article. Scolloped muscles, cockles, shrimps, lobsters, or crayfish, may be prepared in like manner; a little essence of anchovies should however be added to the sauce for all these—except muscles and cockles; and for lobsters, the coral should be added also.
Notes
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