Scalloped Oysters à la Reine

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
oysters
sauce
topping
Instructions (9)
  1. Plump and beard the oysters.
  2. Rinse the oysters well in their own strained liquor.
  3. Add about an equal quantity of very rich white sauce to the oyster liquor.
  4. Thicken the sauce, if needful, with half a teaspoonful of flour mixed with a small slice of butter, or with as much arrow-root only.
  5. Put in the oysters and keep them at the point of simmering for three or four minutes.
  6. Lay the oysters into the shells.
  7. Cover the tops thickly with crumbs fried a delicate brown and well dried, or heap over them instead, a layer of fine crumbs.
  8. Pour clarified butter on them.
  9. Brown them with a salamander.
Original Text
SCALLOPED OYSTERS À LA REINE. Plump and beard the oysters, after having rinsed them well in their own strained liquor; add to this about an equal quantity of very rich white sauce, and thicken it, if needful, with half a teaspoonful of flour, mixed with a small slice of butter, or with as much arrow-root only; put in the oysters, and keep them at the point of simmering for three or four minutes: lay them into the shells, and cover the tops thickly with crumbs fried a delicate brown and well dried; or heap over them instead, a layer of fine crumbs; pour clarified butter on them, and brown them with a salamander.
Notes
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