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water. Bake them in a hot oven for 20 or 25 minutes, then remove and take care of the tops, scoop out the soft inside, and keep the patties warm until required. Meanwhile put the oysters and their liquor into a saucepan, let them come to the boil, drain them, put the liquor aside, remove the beards, and cut each oyster in two. Melt the butter in a stewpan, add the flour, and cook for 3 or 4 minutes, add the oyster liquor with enough milk to make half a pint, and stir until the sauce boils. Simmer for 10 minutes, add the cream, the yolks of the eggs, lemon-juice, and seasoning to taste; simmer again gently until the yolks of the eggs thicken, then pass through a tammy-cloth or fine sieve. Re-heat, add the oysters, and when thoroughly hot, place in the puff-paste cases, put on the covers, garnish with parsley and serve.

Time.—½ an hour after the paste is made. Average Cost, about 2s. 6d., exclusive of the paste. Sufficient for 8 or 9 patties. Seasonable from September to April.


Ingredients.—12 sauce oysters, 1 lb. of veal, ¼ of a lb. of suet finely-chopped, 1 thick slice of bread, 1 egg, butter or dripping for frying, salt and pepper.

Method.—Open the oysters, preserve the liquor, remove the beards, and cut the oysters into very small pieces. Strain the liquor over the bread, let it soak until soft, then drain off any unabsorbed liquor, and beat the bread with a fork until no lumps remain. Pass the veal 2 or 3 times through a mincing-machine, add the suet, bread, salt and pepper to taste, and lastly the oysters and egg. The preparation may be improved by being well pounded in a mortar, but it is not absolutely necessary. When ready, press into skins, or shape in the form of small sausages, roll lightly in flour seasoned with salt and pepper, and fry in hot butter or fat.

Time.—Altogether, 1½ hours. Average Cost, 2s. 3d.

567.—OYSTERS, SCALLOPED. (Fr.Escalopes aux Huîtres.)

Ingredients.—24 oysters, 1 oz. of butter, 1 oz. of flour, ¼ pint of white stock, 2 tablespoonfuls of cream, pepper, salt, breadcrumbs, butter.

Method.—Remove the beards of the oysters and simmer them about 10 minutes in the oyster liquor. Have the oysters ready in a small basin, strain the liquor on to them, and cover the basin to keep in the steam. Melt the butter in a stewpan, add the flour, cook for 2 or 3 minutes, then pour in the stock and the oyster liquor, and stir until the sauce boils. Simmer for 2 or 3 minutes, to ensure the flour being thoroughly cooked, then add the cream and the oysters, and season to taste. Have ready some well-buttered scallop-shells, in which the