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Oysters In The Oven. Part 2 |
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Free Books / Cooking / 101 Ways Of Serving Oysters / | |
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Oysters In The Oven. Part 2 |
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This section is from the book "One Hundred & One Ways Of Serving Oysters", by May E. Southworth. Also available from Amazon: One Hundred & One Ways of Serving Oysters.
COVER the outside of patty-tins with puff paste and bake, inverted; cut the tops to fit and bake on a flat tin; allow to cool before filling. Make a rich cream sauce; season with salt and cayenne; add the strained juice of the oysters and beaten egg yolk; put in the oysters and allow them to just heat through. Fill the patty shells, put on the covers and put in the oven till piping hot.
STRAIN the liquor from a quart of oysters; wash the oysters and put on in the strained liquor to boil. The moment it boils turn the hot liquor into a dish through a colander, leaving the oysters to drain. Put in a saucepan two tablespoonfuls of butter, and when it bubbles, sprinkle in a tablespoonful of sifted flour; stir with a wire egg-whisk and cook till smooth; add a cupful of the hot oyster-liquor, and when it boils take from the fire and pour slowly over the beaten yolks of two eggs, stirring constantly; season with salt, cayenne, a teaspoonful of lemon-juice and a grating of nutmeg. Beat well with the whisk, then return to the fire to set the eggs, without allowing it to boil; remove, and add the oysters.
FRY some thin slices of fat bacon; drain from the fat and lay flat on a dish to get cold. Rub some bread-crumbs through a sieve; season with salt, pepper, onion and parsley. Fry some thick slices of bread, trim off all the crusts and cut in long narrow strips. Wash and dry two dozen large oysters; cut the fried bacon into narrow slices about the size of the oysters and run them alternately with the oysters on small skewers. Place each skewer on a piece of fried bread and cover completely with the crumbs. Baste with melted butter and a little of the oyster-liquor and cook in a hot oven.
BUTTER a baking-dish and cover the bottom with a layer of soda-crackers soaked in milk; scatter over them bits of butter and then a thick layer of oysters; season with pepper, salt and chopped celery; then a layer of crackers, butter, oysters and seasoning until the dish is full. Mix enough oyster-liquor and milk to half fill the dish, and pour over them, and then add a top layer of crackers. Bake three-quarters of an hour. In serving pass pickles with it.
BAKE some light bread dough in small muffin-rings; when cold cut a small slice from the top and dig out the inside, being careful not to break the crusts; return to the oven, reheat, and keep hot. Strain the liquor from a pint of oysters and put it on to heat. Carefully pick over the oysters and when the liquor boils drop them in and cook till the edges curl. Lift out the oysters; remove the scum from the hot liquor and add an equal amount of cream; thicken with a tablespoonful of cornstarch blended with a little warm butter and season with a few grains of mace, half-teaspoonful of celery salt, dash of cayenne and a few drops of lemon-juice. Add the oysters to the sauce, and when hot fill the muffin-shell; put on the crust cover, and if there is any of the sauce left, pour it around the muffins. Serve very hot.
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