Olives aux Huitres

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (10)

1lb. of underdone mutton fillet (the inside of the loin)
1/2lb. of beef or veal kidney suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a pint of oysters scalded and bearded ↝ Oysters, raw [Shellfish]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
liquefied butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
fried parsley ↝ Parsley, raw [Not included in a food category]

Instructions (7)

Chop together till fine 1lb. of underdone mutton fillet (the inside of the loin), 1/2lb. of beef or veal kidney suet, and a pint of oysters scalded and bearded.
Mix this all well together, seasoning it with white pepper, salt, and a little mace.
Bind it with an egg.
Roll it into finger length rolls.
Dip in liquefied butter and breadcrumbs.
Fry a golden brown.
Serve on a napkin with fried parsley.

Original Text · last edited 4 days ago

Olives aux Huitres.—Chop together till fine 1lb. of underdone mutton fillet (the inside of the loin), ½lb. of beef or veal kidney suet, and a pint of oysters scalded and bearded. Mix this all well together, seasoning it with white pepper, salt, and a little mace, bind it with an egg, roll it into finger length rolls, dip in liquefied butter and breadcrumbs and fry a golden brown. Serve on a napkin with fried parsley. (This is excellent made of the remains of a cold fowl; the veriest scraps will do.)

Notes

—