Oyster Patties (No. 26)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
Patties
Filling
Instructions (15)
  1. Roll out puff paste a quarter of an inch thick.
  2. Cut it into squares with a knife.
  3. Sheet eight or ten patty pans.
  4. Put upon each a bit of bread the size of half a walnut.
  5. Roll out another layer of paste of the same thickness.
  6. Cut it as above.
  7. Wet the edge of the bottom paste, and put on the top.
  8. Pare them round to the pan, and notch them about a dozen times with the back of the knife.
  9. Rub them lightly with yelk of egg.
  10. Bake them in a hot oven about a quarter of an hour.
  11. When done, take a thin slice off the top.
  12. Then, with a small knife or spoon, take out the bread and the inside paste, leaving the outside quite entire.
  13. Parboil two dozen of large oysters, strain them from their liquor, wash, beard, and cut them into four.
  14. Put them into a stew-pan with an ounce of butter rolled in flour, half a gill of good cream, a little grated lemon-peel, the oyster liquor, free from sediment, reduced by boiling to one half, some Cayenne pepper, salt, and a tea-spoonful of lemon-juice.
  15. Stir it over a fire five minutes, and fill the patties.
Original Text
Oyster Patties.—(No. 26.) Roll out puff paste a quarter of an inch thick, cut it into squares with a knife, sheet eight or ten patty pans, put upon each a bit of bread the size of half a walnut; roll out another layer of paste of the same thickness, cut it as above, wet the edge of the bottom paste, and put on the top, pare them round to the pan, and notch them about a dozen times with the back of the knife, rub them lightly with yelk of egg, bake them in a hot oven about a quarter of an hour: when done, take a thin slice off the top, then, with a small knife or spoon, take out the bread and the inside paste, leaving the outside quite entire; then parboil two dozen of large oysters, strain them from their liquor, wash, beard, and cut them into four, put them into a stew-pan with an ounce of butter rolled in flour, half a gill of good cream, a little grated lemon-peel, the oyster liquor, free from sediment, reduced by boiling to one half, some Cayenne pepper, salt, and a tea-spoonful of lemon-juice; stir it over a fire five minutes, and fill the patties.
Notes
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