OYSTER PÂTÉS

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Yield
12.0 – 14.0 pâtés
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Beard and blanch one dozen of oysters.
  2. Make a sauce: Melt one ounce of butter over the fire; add three-quarter ounce of flour.
  3. Add half-a-cup of milk, half-a-cup of cream, and the liquor of the oysters to the sauce.
  4. Strain the sauce.
  5. Reduce the sauce till it resumes the appearance of a cream.
  6. Add the oysters to the sauce.
  7. Fill a dozen or fourteen pâtés made of puff paste with the oyster mixture.
  8. Bake the filled pâtés.
Original Text
OYSTER PÂTÉS. Beard and blanch one dozen of oysters. Make a sauce as follows: one ounce of butter, three-quarter ounce of flour. Melt over the fire; add half-a-cup of milk, half-a-cup of cream, and the liquor of the oysters; strain; reduce the sauce till it resumes the appearance of a cream; add the oysters, and have a dozen or fourteen pâtés made of puff paste; bake and fill the pâtés.
Notes
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