Oyster Atlets

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
Instructions (11)
  1. Blanch throat sweetbreads, and cut them into slices.
  2. Prepare rashers of bacon the size of the sweetbread slices.
  3. Blanch large oysters, using as many as there are pieces of sweetbread and bacon.
  4. Put the sweetbreads, bacon, oysters, butter, parsley, thyme, eschallots, pepper, salt, and lemon juice into a stewpan.
  5. Put the stewpan over a slow fire and simmer for five minutes.
  6. Remove from heat and let cool slightly.
  7. Assemble the atlets by putting a slice of sweetbread, a slice of bacon, and an oyster alternately onto small wooden or silver skewers until full.
  8. Cover the atlets with breadcrumbs that have been rubbed through a hair sieve.
  9. Broil the atlets gently until done and of a light brown colour.
  10. Serve with a little cullis underneath.
  11. Reduce the liquor from the blanched oysters and add it to the cullis.
Original Text
Oyster Atlets. Blanch throat sweetbreads, and cut them into slices; then take rashers of bacon the bigness of the slices of the sweetbreads, and as many large oysters blanched as there are pieces of sweetbread and bacon. Put the whole into a stewpan with a bit of fresh butter, parsley, thyme, and eschallots, chopped very fine, pepper, salt, and lemon juice, a small quantity of each. Put them over a slow fire, and simmer them five minutes; then lay them on a dish, and when a little cool, put upon a small wooden or silver skewer a slice of sweetbread, a slice of bacon, and an[160] oyster, and so alternately till the skewers are full; then put breadcrumbs over them, which should be rubbed through a hair sieve, and broil the atlets gently till done and of a light brown colour. Serve them up with a little cullis under them, together with the liquor from the blanched oysters reduced and added to it.
Notes
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