Сайт для тех, кто ест, пьет, склонен об этом поговорить и иногда кое-что фотографирует.

Последние темы RSS

Фотокулинар »   Recipes Builder »   OYSTER
A   B   C   D   E   F   G   H   K   L   M   N   O   P   Q   R   S   T   U   V   W   Y  
OYSTER - Устрицы

Oysters are in season eight months in the year, .he four " close " months being May, June, July, and August; the other months having the letter " r " in their spelling, accounts for the saying that oysters are in season when there is an " r " in the month. The oyster (ostrea edulis) is found on almost every coast, being especially cultivated in certain localities, and yielding enormous crops, as it is estimated that one oyster alone produces in one year from three to four thousand young. The system of cultivation has been brought to great perfection, and the superior kinds of oysters are carefully preserved from contamination with inferior sorts. Of the numerous kinds of oysters sold in our markets, it is only necessary to state that those possessing the smallest, smoothest and cleanest looking shells, from the high class native, down to the lowest types, are the best flavored. For serving plain, no oyster excels the blue points, but for cooking a coarser and cheaper kind may be used with almost as good results. Oysters must be kept alive, and as they are liable to fret and waste in substance while in captivity, they require frequent change of water, and occasional feeding or fattening as it is called. The following is the system usually adopted: Take some fresh oysters, put them in a tub of water, wash or scrub them with a birch or heather broom until they are quite clean, then lay them in an earthenware pan with the flat shell upwards; sprinkle them with flour or oatmeal, and cover with salted water (quite as salt as sea- water), bay salt being the best for this purpose. Change the salt water every day and sprinkle the oysters with oatmeal or flour, and they will fatten. Sometimes it is necessary to preserve oysters for culinary use, especially in localities where they are scarce or the supplies insufficient. When this is the case, the following will be found an excellent method of preparing them so that they will keep good, although not fresh, and be always ready for use.
Clean the oysters thoroughly, put them in a large saucepan with some sea-water, the juice of half a lemon, and some grated nutmeg. When the water is on the point of boiling move the saucepan off the fire, and leave the oysters in the liquor till the following day. Put them into stone or earthenware jars, pour over some clarified butter, and when cold, cover and tie the jars down; keep them in a cool place. Oysters should be kept in a very cold place, and should be thoroughly washed before they are opened; they should, according to the French custom, be opened on the deep shell so as to preserve their liquor; it is then advisable, if possible, to lay them on a bed of finely chopped ice for an hour or so before serving; this improves the flavor greatly, but they must not be left on the ice much longer, for after that time they will begin to lose flavor, instead of gaining it.
Oysters, to be safe and palatable food, must be perfectly fresh. Buy them in the shells, if possible, and when purchasing them without shells be sure that the liquor is clear; if it is cloudy, the oysters should not be used.
Opening and Cleaning Oysters
To open an oyster, hold it firmly with the thick part of the shell toward the palm of the hand. Wash the shell thoroughly. Push a strong, thin knife between the shells near the back and run it along until it cuts the strong muscle which holds the shells together. Drop the oysters into a strainer, set over a bowl, and save the liquor that drains through to be used in cooking the oysters or making soup or sauce. Then examine each oyster and with the fingers remove all particles of shell. They are then ready to be used in any way desired.
Raw oysters are served either on the half shell packed in crushed ice, on oyster plates, or in a block of ice. Allow to each person five or six oysters and one-fourth of a lemon, and pass with the oysters crackers or thin slices of delicately buttered brown or graham bread.
Large oysters
Tabasco sauce
Worcestershire sauce
Fry the oysters and place two or three between two buttered slices of brown or white bread. Sprinkle with pepper, salt, horseradish, lemon-juice, tabasco, Worcestershire or water cress, according to taste.
1 pint oysters
1 slice onion, chopped fine
2 cups milk
1 stalk celery, diced
1 cup stale bread-crumbs
1 stalk parsley, chopped fine
1 tablespoon flour
1 bay-leaf
1 tablespoon butter
Salt and pepper
2 cups water
Scald the milk, add the bread-crumbs and cook in a double boiler for twenty minutes. Rub through a sieve. Make a white sauce of the milk and crumb mixture and the flour and butter. Chop the oysters, put them in a saucepan with their own liquor, the water and the chopped vegetables and herbs. Simmer for twenty or thirty minutes. Rub through a fine sieve and combine with the white sauce mixture. More milk or cream may be added if the bisque is very thick. Season and serve.
1 quart oysters
2 tablespoons butter or other fat
6 potatoes
1 onion
1 tablespoon flour
1 cup water
Salt and pepper
3 cups milk 3 pilot biscuit
Drain the oysters, and remove any particles of shell. Strain the liquor through a fine wire sieve. Slice the potatoes and onion thin and boil them in the oyster liquor and water until tender but not mushy. Make a white sauce with the fat, flour, and milk, put the oysters into it, and cook two minutes. Com- bine white sauce with potatoes and onion and the liquor in which they have been cooked. Season to taste with salt and pepper. Place the pilot biscuit in the hot tureen. Pour the chowder over them, and serve.
1 pint oysters
Salt, pepper, paprika
4 tablespoons butter
1 quart rich milk
Put cleaned oysters, strained oyster liquor, butter and seasoning into a saucepan and simmer gently until oysters begin to curl at the edges. At the same time, heat the milk, being careful not to scorch it. Add the hot milk to the oysters and oyster liquor and serve at once.
To the ingredients given above, add from four to eight tablespoons of flour, and, if desired, a little onion-juice and mace. Scald the oysters in their own liquor. Make a white sauce of the milk, flour and butter and season as desired. Combine the scalded oysters and oyster liquor with the white sauce and serve at once.
1 pint large oysters
¼ cup oyster-juice
6 slices buttered toast
Lay the oysters in a shallow dripping-pan, and pour over them a small quantity of oyster-juice, but not sufficient to raise or float them. Place the dish carefully in a hot oven (400- 425 F.) and just heat the oysters through. Be careful not to bake them. Moisten hot buttered toast with the hot juice from the oysters and serve the oysters on the toast.
24 large oysters
Salt and pepper
24 very thin slices fat bacon
Season the oysters with salt and pepper. Wrap one oyster in each slice of bacon and fasten with a toothpick. Heat a frying pan and put in the oysters. Cook on one side and then on the other just long enough to crisp the bacon, about five minutes. Cut slices of toast into quarters and place one oyster on each small slice of toast. Serve immediately, garnished with parsley.
1 pint oysters
6 tablespoons flour
4 tablespoons butter or other fat
1 pint rich milk
Salt and pepper
Heat the oysters in their own liquor until the edges curl. Make a white sauce with the fat, flour and milk. Combine the oysters and sauce, add seasoning and serve.
1 pint oysters
2 eggs
1 1/2 cups milk
2 cups flour
1 teaspoon salt
Scald the oysters in their own liquor, and drain them thoroughly on a cloth. Make a batter with the milk, egg, flour and salt and dip the oysters in it. Fry a light brown, in deep fat (375-390 F., two to five minutes) drain and serve. Seasoned bread-crumbs may be used instead of the batter.
30 oysters in the shell
Wash the shells thoroughly by scrubbing with a brush. Place in a baking-pan with the deep shell down. Set into a very hot oven (450-500 F.) and bake until the shells open. Or, cover the pan, set it over a pot of boiling water, and steam until the shells open. Add a little butter, salt, and pepper to each oyster and serve immediately in the shells.
Oysters, American Style.
Place in a sauce bowl one heaped teaspoonful of salt, three-fourths teaspoonful of very finely ground white pepper, one medium sized fine, sound, well peeled shallot, one heaped teaspoonful of chives, and one-half teaspoonful of parsley, all very finely chopped. Mix lightly together, and then pour in one teaspoonful of olive oil, six drops of Tobasco sauce, one saltspoonful of Worcestershire sauce, and lastly one gill (or five and one-half tablespoonfuls) of good vinegar. Mix it thoroughly with a spoon, and it is ready for use. A teaspoonful should be poured over each oyster just before eating.
Baked Oysters.
Put in a small lined stewpan a quarter of a pound of butter and one teacupful of cream, stirring them well over a fire until thoroughly mingled. Add one wineglassful of wine, one tablespoonful of anchovy sauce and a small quantity each of cayenne pepper and grated lemon peel, and continue stirring over the fire until hot. Pour half of this mixture into a dish and lay the oysters on it. Strew Parmesan cheese and breadcrumbs over, with a little salt and pepper, pouring on the remainder of the cream and butter, with another thin layer of crumbs and cheese on top. Bake until nicely browned in a brisk oven and serve while hot.
Baked Oysters in their Shells.
Open some oysters, remove the beards and dip them first in beaten egg and then in finely grated breadcrumbs that have been seasoned with pepper, salt and grated nutmeg. Place the oysters in their lower shells, put a small piece of butter on each, and bake for a few minutes in a brisk oven. When ready, place the shells with the oysters on a dish, squeeze a small quantity of lemon juice over each, and serve.
Baked Oysters on Toast.
Beard two dozen fine oysters, put their beards and liquor into a stewpan, and let them simmer for a few minutes. Butter some toasts thickly on one side, lay them buttered side downwards on a dish that will stand the heat of the fire and put the oysters on top. Strain the oyster liquor and mix with it one ounce of butter in small bits, season to taste with salt and a small quantity of cayenne pepper and pour it over the oysters. Place the dish in a brisk oven for a few minutes, then take it out and serve the oysters very hot with a plate of cut lemon.
Oyster Bouchees.
Blanch two dozen oysters and turn ten mushrooms, cut both into small pieces, put them into a saucepan with some white sauce and stir over the fire till hot. Prepare some puff paste, giving it six turns, roll it out to about one-fourth inch in thickness, and with a fluted tin cutter, about two inches in diameter, cut eighteen rounds out of the paste. Arrange the pieces of paste on a baking sheet, let them rest on ice for ten minutes, then brush over with beaten egg, and with a plain tin cutter one and one-fourth inches in diameter cut through the center of each bouchee to about onethird of the thickness of the paste. Bake the bouchees in a quick oven, and when cooked lift off the inner circle of the paste and hollow them out inside. Fill the bouchees with the salpicon of oysters and mushrooms and replace the covers. Place a folded napkin or an ornamental dish-paper on a hot dish, arrange the bouchees on it, garnish with fried parsley and serve.
Broiled Oysters.
Take some fine large-sized oysters, lay them on a soft cloth to dry, pepper over, and then place them on a well buttered gridiron over a clear fire and leave till thoroughly hot. Lay them then on slices of well buttered toast cut rather thin and serve while hot.
Other recipe:
30 large oysters
Salt and pepper
Bread-crumbs, if desired
Dry the oysters on a towel; sprinkle them with salt and pepper and lay them in an oyster broiler (a fine-mesh broiler).
Brown on both sides. Serve on a hot plate with melted butter poured over them. The oysters may be rolled in bread-crumbs before broiling, if preferred.
Broiled Oysters, Breaded.
Take freshly opened oysters and an equal quantity of bread and cracker crumbs, flatten them on a well greased broiler and broil for two minutes on each side. Salt slightly and arrange on the toast, then lightly glaze them over with maitre d'hotel sauce and serve.
Broiled Oysters, in the Shell.
Put a couple of dozen large oysters on a gridiron over a moderate fire, with the flat shell uppermost; when done they will open. Keep the liquor in the shells and serve hot.
Oyster Cocktail.
Open half a dozen small oysters and drop them with the juice into a wine glass; add a little lemon juice, three drops of Tobasco sauce, a teaspoonful of Worcestershire sauce and one dessertspoonful of tomato catsup, stir well and serve. Horseradish may be served on the side.
Other recipe:
30 medium oysters
1 teaspoon salt
2 teaspoons prepared horse- radish
2 tablespoons vinegar
4 tablespoons lemon-juice
3 tablespoons tomato catchup
1/4 teaspoon tabasco sauce
Where oysters in the shell are obtainable, they are usually served on the half shell, on a plate of crushed ice, around a small glass holding the cocktail mixture. When it is not possible to get the oysters in the shell, cocktails may be served in ice shells made for this purpose, or in cases made from green- pepper shells, in halves of grapefruit, or in large claret glasses. Put five medium oysters into each glass and pour the dressing over them. To make the dressing, mix horseradish, tomato catchup and vinegar, lemon-juice, tabasco sauce, and salt thoroughly. Both oysters and dressing should be very cold.
Oyster Cromeskies.
Scald the required number of oysters in their own liquor and put them between slices of bacon cut very thin. Two oysters are quite sufficient for one slice of bacon. Roll the bacon over and fasten the oysters in with a small skewer. Fry them to a nice brown, place them on a dish and serve hot.
Oyster Croquettes.
Blanch six dozen oysters, trim and chop the meat into small pieces, put these into a saucepan with one-third the bulk of mushrooms cooked and cut into small pieces. Set one pint of bechamel sauce in a saucepan over a clear fire, reduce it, stirring frequently, add a few tablespoonfuls of the oyster liquor and a little cream. When it is well reduced and begins to froth, add a liaison made of the yolks of three eggs to thicken it, and lastly add a small quantity of butter. Stir in the oyster mixture, turn it out into a basin, and let it get quite cold, placing the basin if necessary on ice. Take out small quantities, about the size of an egg, roll them on a board sprinkled with breadcrumbs, make them round with spoons, and dip them first into well beaten egg and then into breadcrumbs. Have ready a fryingpan of boiling fat, plunge them in a few. at a time, and when they are done and of a good color take them out, drain, arrange them on a napkin spread over a dish, and serve with a garnish of fried parsley.
Oyster Croustade.
Beard and cut some oysters into halves and put in a stewpan with their strained liquor, one wineglassful of white wine, and a moderate quantity of gravy; season to taste with salt, pepper, and a small quantity each of grated lemon peel and pounded mace. Stew them gently, and when done place in them about one ounce of butter in small lumps. Cut off the tops of some small French rolls, scooping out the crumb, and put them into a stewpan of boiling butter, and fry until crisp and brown. Rub the crumbs of the rolls up finely and fry them also. Drain the rolls and fill them with the oyster mixture, placing on a hot dish with the crumbs around it, and serve.
Curried Oysters.
Peel and cut into thin slices a moderate sized Spanish onion; put a lump of butter into a stewpan, place it over the fire, and when the butter boils put in the onion and fry it until nicely browned. Next stir in three tablespoonfuls of curry powder, add more butter if necessary, and mix well over the fire. Pour in gradually a sufficient quantity of broth, put the lid on the pan and let the whole boil up. Grate a cocoanut and peel and chop a very sour apple, or, instead of the apple, a few tamarinds would be best if they could be obtained; put them into the stewpan with the other ingredients, and boil the whole slowly until the cocoanut is tender. Mix two tablespoonfuls of flour smooth with a little water, and stir it into the above mixture; season to taste with salt, stir and boil for five minutes. Put two or three tomatoes, freed from their seeds, into a stewpan with a hundred oysters and their liquor, also the milk of the cocoanut. Stir them occasionally, and stew slowly for a few minutes. Add this to the former mixture. Squeeze in the juice of half a lemon, turn the curry on to a hot dish, garnish with croutons of fried bread, or sippets of toast, and serve with a separate dish of rice.
Oyster Fricassee.
Open and beard some oysters, put them into a stewpan with their own liquor, one ounce of butter and the strained juice of half a lemon; season them with a small quantity each of cayenne pepper and grated nutmeg and let them simmer gently by the side of the fire for a few minutes. Do not cook them too much or they will shrivel up. Beat the yolks of three eggs together with three tablespoonfuls of sherry, strain and pour in with the oysters. Toss the whole over the fire for a minute, then turn them on to a dish and serve.
Fried Oysters.
Select large oysters and drain them; mix one tablespoonful of flour smoothly with one-half teacupful of milk, grate some stale breadcrumbs on a sheet of paper and season with salt and pepper; roll the oysters first in the paste and then in the breadcrumbs, covering well but touching them as little as possible. Lay them on a plate and leave them for several minutes. Beat one or two eggs thoroughly, roll the oysters in it one at a time, then roll them again in the seasoned breadcrumbs. Put a large lump of lard in a frying pan over the fire and when blue smoke arises put in the oysters and fry them until nicely browned. Take each oyster as it is cooked out of the fat and lay it on a sheet of paper in front of the fire to drain. Spread a folded napkin or an ornamental dish-paper over a hot dish, pile the oysters upon it, garnish with fried parsley and serve.
Fried Oysters and Bacon.
Open and remove the beards from one dozen oysters, cut as many thin slices of bacon as there are oysters, trim neatly and lay an oyster on each, rolling them up and fasten with a skewer. Fry each roll carefully and nicely. Cut as many rounds of bread about a third of an inch thick and two inches in diameter as there are rolls of bacon, toast them evenly on both sides and butter them. Spread a folded napkin or fancy edged dish-paper on a hot dish, place the pieces of toast upon it with a roll on each, garnish with fried parsley and serve.
Fried Deviled Oysters.
Take one pint of oysters or sufficient to make a good dish, wipe them dry and lay them on a flat dish ; cover with butter well-warmed and mixed with cayenne pepper and lemon juice, turn them over and over in this mixture for ten minutes, then roll them in a paper of rolled crackers or sifted breadcrumbs ; dip them into beaten egg and again roll them in the crumbs, fry them in boiling lard and butter mixed and serve as hot as possible.
Fried Oyster Patties.
Make some good puff paste, roll it out rather thin and cut it into round pieces. Chop some oysters, mix them with some chopped hard boiled egg, a little chopped parsley and a little grated lemon peel ; add a seasoning of pepper, salt and a little pounded mace, moisten the mixture with cream and a little oyster liquor, then put a good spoonful on each piece of paste, fold it over, moisten the edges with a little cream and press them together. Brush the patties over with the yolk of an egg and fry them for fifteen minutes.
Fried Truffled Oysters.
Chop six ounces of the cooked breast of a fowl and three ounces of raw fat salt pork, put this into a mortar with a little pepper and pound it. Chop a few truffles the size of peas and mix in. Put four dozen oysters on a cloth and with a sharp knife inserted at the edge of one of them make an opening up and down inside, but not to make the hole too large and fill them with the mixture. Put them when all done into a basin of flour, coat them well over, dip them into well-beaten egg, plunge them into a fryingpan of boiling fat and fry to a light golden color. Remove, drain on a cloth in a slow oven, sprinkle over with salt, arrange them on pieces of toast on a dish and serve.
Oyster Fritters.
Separate the yolk and white of an egg, beating the yolk well and mixing with it two tablespoonfuls each of ground rice and salad oil, three-fourths of a tablespoonful of vinegar, and a small quantity of cold water. Mix smoothly and allow the batter to stand for half an hour. Open and beard the oysters, whisk the whites of the eggs to a stiff snow, and mix them in lightly with the batter. Then place a large lump of clarified fat in a flat stewpan over a fire until it boils. Take the oysters, one at a time, in a tablespoon and fill it with the batter, pouring it into the boiling fat. Fry until nicely browned, then drain well, spreading on a folded napkin or ornamental dish-paper over a hot dish, pile the fritters in the center, garnish with cut lemons, and serve with a plate of thin slices of brown bread and butter.
Oysters in Cases.
Open and blanch a couple of dozen medium-sized oysters in a saucepan with one wineglassful of white wine and half an ounce of butter, and season with a pinch of pepper and a little nutmeg. Cook for five minutes, and add one pint of well reduced veloute sauce ; cooking for another five minutes, and adding half an ounce of crayfish butter and stirring occasionally. Fill the cases with four oysters each and the garnishing equally divided. Sprinkle over a little fresh breadcrumbs, and arrange them on a toasting pan. Spread a little butter over each patty, and place in a moderate oven for five minutes. Have a hot dish at hand with a folded napkin spread over it ; place the patties on it and serve.
Oysters, Indian Style.
Put one-half tablespoonful each of curry powder and flour in a small saucepan ; mix in gradually a teacupful of cream, one tablespoonful of finely chopped onion and a small quantity of finely chopped apple, season to taste with salt and pepper, and stew the whole gently for twenty minutes, stirring occasionally. Put a teacupful of well washed rice in a saucepan of water and boil until tender. The rice should be quite dry when cooked. Put a dozen oysters in the sauce, add a little lemon juice, and leave until hot. Make a wall of the rice on a hot dish, and pour the oysters in the center. Serve while very hot.
Oysters in the Shell.
Put a dozen or so of large oysters on a gridiron over a moderate fire with the flat shell uppermost ; when done they will open. Preserve the liquor in the shells with the oysters and serve them hot.
Oyster Patties.
Turn a couple of dozen oysters into a basin with their liquor. Put one ounce of butter into a saucepan and work it together with a tablespoonful of flour into a smooth paste ; when warm add a little mace, cayenne, and salt, and pour in gradually three tablespoonfuls of cream. Boil for a few minutes and pour in the strained liquor from the oysters, add the oysters last, and boil for a couple of minutes longer. Line some small patty pans with some thin puff paste, put a quantity of rice in each to keep them in shape, cover the top with more of the paste and bake in a brisk oven. Take them out, remove the top, empty out the rice, fill them with the oysters and a little of the liquor, cover and serve.
Oyster Pie.
Line a pie dish with puff paste, and fill it with slices of stale bread ; butter the paste that covers the edge of the dish, lay a cover of puff paste over the pie, press the edges very lightly together, trim them, and bake quickly in a hot oven. Meanwhile drain the liquor from one quart of oysters and chop them fine with a sharp, thin bladed knife. Blend a teaspoonful of corn starch in a very little cold milk, pour over it one-half pint of boiling milk or cream, put it over the fire in a saucepan, stir till it thickens, and then add one ounce of butter ; when the butter has been well mixed in, season the chopped oysters with salt and pepper, stir them into the thickened milk, let simmer (stirring all the time), for five minutes, and then take from off the fire. When the bread pie is baked remove from the oven, and while still hot carefully take off the upper crust ; remove the bread, and fill the dish with the thickened cream or milk and chopped oysters, replace the top crust, put the pie again in the oven till it is thoroughly hot and then serve.
Oyster Poulette.
Place thirty-six freshly-opened oysters in a saucepan with a little of their own liquor, one ounce of butter, half a pinch of salt and pepper and parboil for three minutes, adding half a pint of hollandaise sauce; stew well together for two minutes longer, but without letting the liquor boil, add one teaspoonful of chopped parsley and the juice of half a lemon, stir slightly and serve very hot.
Scalloped Oysters.
Strain the oyster liquor, rinse the oysters in it, then plump and beard them. Measure the liquor and add to it an equal quantity of rich white sauce; if this does not thicken it sufficiently add one teaspoonful of flour, rubbed into a small piece of butter, stir over the fire until pretty hot, stir until it boils and boil ten minutes, stirring occasionally. Put in the oysters and keep them nearly simmering for three minutes, then put them into their shells with a little of the sauce, put a layer of sifted breadcrumbs on them, pour over this a little clarified butter and brown them in the oven.
Spiced Oysters.
Take a hundred fresh oysters, put them into a large earthenware pipkin together with their own liquor strained, half a nutmeg grated, eighteen cloves, four blades of mace, a teaspoonful of allspice, a very little cayenne pepper, one teaspoonful of salt and two tablespoonfuls of strong vinegar, and stir all these together with a wooden spoon. Put them in a moderately-heated oven or over a slow fire; take them from the fire several times and stir them thoroughly; as soon as they come to a boil pour them in a pan and let them stand all night in a cool place. They will be ready for eating next day.
Steamed Oysters.
Open and drain the required quantity of oysters, lay them in a steamer, which place over a saucepan of boiling water, cover them with a plate and cook for ten minutes. When ready place the oysters in a very hot dish, garnish with some croutons of brown bread fried in butter and drained and a few drops of lemon or vinegar poured over them. Dust lightly with salt and pepper and serve.
Stewed Oysters.
Open the shells of one dozen oysters, take them out carefully and wash them in their own liquor until perfectly free from grit and pieces of shell, put them in a saucepan, strain the liquor twice, pour it over, place the pan at the side of the fire and let it simmer gently for a few minutes until done. Remove the oysters with a skimmer and put them on a dish in a slow oven to keep warm; add to the liquor one teacupful of cream and salt and cayenne to taste. Place the pan on the fire and when the liquor boils add two ounces of butter worked up with one teaspoonful of flour and continue to stir till it is all thoroughly mixed. Put in the oysters to warm up without boiling, remove the pan from the fire and stir in a little lemon juice. Have ready some pieces of bread fried in butter, arrange them on a dish, put the oysters on them, pour over the liquor and serve very hot.
Stewed Oysters, Baltimore Style.
Open neatly three dozen medium sized fresh oysters, place them in a saucepan without their liquor, and add one ounce of good butter; cover the pan, place it over the fire and cook for two minutes, then add one wineglassful of good Madeira wine and a very little cayenne pepper, cook together for two minutes longer and add one gill each of Spanish sauce and half-glaze. Stir thoroughly until boiling, and just before serving squeeze in the juice of a lemon, add one-half ounce of butter, a teaspoonful of finely chopped parsley, and serve immediately in a hot tureen.
Stuffed Oysters.
Put the grated yolks of four hard boiled eggs into a basin and mix in half the quantity of minced bacon or salt fat pork, add a little pepper or chopped parsley and make them all into a paste by adding the uncooked yolk of another egg. Split open four dozen oysters, stuff them with this mixture, put them in large oyster shells, coat them over with breadcrumbs, put a little warmed butter on top, place them in an oven and bake until done. Put them on a dish, garnish with pieces of fried bread and serve.
Oyster Vol-au-Vent.
Put the liquor and beards of three dozen oysters into a saucepan, add a little pepper (cayenne) and the finely chopped rind and strained juice of half a lemon. Put the pan on the fire, boil up the liquor and thicken with three ounces of butter rubbed into two tablespoonfuls of flour. Continue to boil till the liquor is reduced to one teacupful, strain it into another saucepan, add the oysters, place the pan at the side of the fire and simmer gently for five or six minutes, then stir in one teacupful of cream and keep the mixture warm. Prepare a paste as follows: Rub twelve ounces of butter into an equal quantity of flour and mix in the juice of a lemon added to one egg beaten up in one teacupful of cold water. Make this into a paste, handling it as little as possible, turn it out on a well-floured board and roll it out to one and onefourth inches in thickness. Cut it with a vol-au-vent tin cutter to take off the rough edges, make it the required shape, cut round the top one-half inch from the edge and one-fourth inch deep and bake the vol-au-vent in a hot oven for forty-five minutes. When done carefully take out the center, remove the soft underdone paste and fill it up with the oyster mixture. Arrange the vol-au-vent on a napkin spread over a dish and serve with a garnish of fried parsley.
Oysters with Cream.
Put a pint of cream in a saucepan with a small piece of onion and a little mace tied up in a muslin bag. Boil and stir in a tablespoonful of flour mixed with a little milk or cream. Put one quart of oysters in a saucepan with their liquor and boil them for a few minutes until tender, skimming frequently. Remove the oysters, drain, put them in the saucepan with the cream, remove the onion and mace, pour it into a dish and serve hot.
Oysters with Parmesan Cheese.
Drain the oysters as free as possible from liquor ; spread a dish thickly with butter, lay the oysters on it, strew finely-minced parsley over them, season with pepper, pour one-half glass of champagne over and cover thickly with grated Parmesan cheese. Put the dish into the oven, and when nicely browned .on top, drain the fat carefully off the oysters, and serve, while very hot, in the same dish.

© 2008 - 2017, Все права на содержимое сайта принадлежат его владельцу и охраняются законодательством.