Scolloped Oysters

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
for the oysters
for the sauce
for topping
Instructions (12)
  1. Open a sufficient quantity of oysters for the purpose, and put them in a stewpan on the fire to blanch or parboil.
  2. After boiling for a few minutes, drain them on a sieve, reserving their liquor to make the sauce with.
  3. Immerse the oysters in cold water so as to wash off any scum or surf that may adhere to them.
  4. Take away the beard and gristly substance, and place the oysters thus prepared on a plate, while the sauce is being made.
  5. Into a small stewpan put two ounces of fresh butter, one tablespoonful of flour, a very little pepper, and salt.
  6. With a wooden spoon mix the whole thoroughly, moisten with the oyster liquor and half a pint of cream.
  7. Add a small piece of glaze, and then stir the sauce on the fire till it boils.
  8. Keep stirring this for about ten minutes, by which time it will be sufficiently reduced to admit of the oysters being added to it.
  9. Then squeeze in the juice of half a lemon, mix the whole well together.
  10. After putting the oysters in the silver scollop-shells, (or clean scolloped oyster-shells will do,) cover them with fried bread-crumbs.
  11. About ten minutes before serving, place them in the oven till they are sufficiently hot to send to table.
  12. Dish them on a napkin, and serve.
Original Text
SCOLLOPED OYSTERS. OPEN a sufficient quantity of oysters for the purpose, and put them in a stewpan on the fire to blanch or parboil; after boiling for a few minutes, drain them on a sieve, reserving their liquor to make the sauce with: immerse the oysters in cold water so as to wash off any scum or surf that may adhere to them; take away the beard and gristly substance, and place the oysters thus prepared on a plate, while the sauce is being made in manner following: Into a small stewpan put two ounces of fresh butter, one table-spoonful of flour, a very little pepper, and salt; with a wooden spoon mix the whole thoroughly, moisten with the oyster liquor and half a pint of cream; add a small piece of glaze, and then stir the sauce on the fire till it boils; keep stirring this for about ten minutes, by which time it will be sufficiently reduced to admit of the oysters being added to it; then squeeze in the juice of half a lemon, mix the whole well together, and after putting the oysters in the silver scollop-shells, (or clean scolloped oyster-shells will do,) cover them with fried bread-crumbs. About ten minutes before serving, place them in the oven till they are sufficiently hot to send to table, dish them on a napkin, and serve.
Notes
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