|
Classic
Cook Books
< last page | next page >
page 131
sweetbreads cut in pieces, truffles, mushrooms, and a glass of white wine; bind
it with a good cullis, till it is of a proper thickness; then take off the scum
very clean; dish it up, and garnish it with barberries and lemon.
To ragoo Oysters.
Open four dozen of the largest Blue Point Oysters, and save the liquor; make a
thick batter with cream, the yolks of eggs, nutmeg grated, and parsley chopped
fine: dip the oysters into the batter, and then roll them in bread crumbs, and
fry them of a fine brown; when they are fried, take them up, and lay them on a
drainer before the fire; empty your pan, and dust some flour all over it, then
put in about two ounces of butter; when it is melted and thick, strain in your
oyster liquor, and stir it well together; put in two ounces of pistachio nuts
shelled, and let them boil; then put in half a pint of white wine, beat up the
yolks of two eggs in four spoonfuls of cream, and stir all together till it is
of a proper thickness; lay the oysters in the dish, and pour the ragout over.
Garnish the dish with a Seville orange cut in small quarters.
< last page | next page >
Classic
Cook Books
|
