Mrs Beetons Fish Recipes Revisited
Oyster Patties
(an Entree)
24 Oysters
Pastry
50g (2oz) Butter
3 tbsp Cream
Lemon Juice, to taste
1 Blade of Ground Mace
Lemon Juice, to taste
Cayenne, to taste
Scald the oysters in their own liquor, beard them and cut each one into 3 pieces.
Put the butter into a saucepan, dredge in sufficient flour to dry it up
Add the strained oyster liquor with the other ingredients
Put in the oysters and let them heat gradually, but not boil fast.
Line the patty pans with puff pastry and put a small piece of bread into each.
Cover with pastry, brush with egg.
Bake to a light colour.
Fill with the oyster mixture and replace the covers.
Time: 2 minutes for the oysters to simmer in the mixture.
Seasonable from September to April.
OYSTER PATTIES
(an Entree)
289. INGREDIENTS - 2 dozen oysters, 2 oz. butter, 3 tablespoonfuls of cream, a little lemon-juice, 1 blade of pounded mace; cayenne to taste.
Mode - Scald the oysters in their own liquor, beard them, and cut each one into 3 pieces. Put the butter into a stewpan, dredge in sufficient flour to dry it up; add the strained oyster-liquor with the other ingredients; put in the oysters, and let them heat gradually, but not boil fast. Make the patty-cases as directed for lobster patties, No. 277: fill with the oyster mixture, and replace the covers.
Time - 2 minutes for the oysters to simmer in the mixture.
Average cost, exclusive of the patty-cases, 1s. 1d.
Seasonable from September to April.
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