Oyster Patties

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

sauce

oysters ↝ Oysters, raw [Shellfish]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
oyster liquor ↝ Oysters, raw [Shellfish]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
truffle

bouchées

puff paste

garnish

fried parsley ↝ Parsley, raw [Not included in a food category]

Instructions (8)

Blanch the oysters, taking care that they do not boil, beard and cut them up in small square pieces.
Make a sauce from the liquor: for half a pint of sauce put two ounces of flour and two ounces of butter, and fry without discolouring.
Mix this with about one and a half gills of the oyster liquor; if you have not sufficient liquor, make up the quantity with white fish stock or chicken stock.
Stir till it boils, then add a good half gill of cream, a few drops of lemon juice, a tiny dust of cayenne, and season with a little salt.
Pass it through the tammy and then add the cut oysters.
A little cut truffle may be added if liked.
Prepare some little bouchées with puff paste and scoop out the insides, and fill them up with the oyster mixture.
Dish on a dish-paper and garnish with fried parsley and serve hot.

Original Text

Oyster Patties.
(Petites Bouchées aux Huîtres.)
Blanch the oysters, taking care that they do not boil, beard and cut them up in small square pieces and make a sauce from the liquor; for half a pint of sauce put two ounces of flour and two ounces of butter, and fry without discolouring. Mix this with about one and a half gills of the oyster liquor; if you have not sufficient liquor, make up the quantity with white fish stock or chicken stock; stir till it boils, then add a good half gill of cream, a few drops of lemon juice, a tiny dust of cayenne, and season with a little salt; pass it through the tammy and then add the cut oysters; a little cut truffle may be added if liked. Prepare some little bouchées (see Recipe ‘Patties à la Montglás’) with puff paste and scoop out the insides, and fill them up with the oyster mixture; dish on a dish-paper and garnish with fried parsley and serve hot. These may be served cold as an entrée, or, if made very small, for a hors-d’œuvre or second course dish or bull supper. Allow two large sauce oysters to each patty.

Notes

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