Classic Cook Books
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page 65
put in over them a little oyster liquor, but not enough to float; place them
carefully in a hot oven and just heat them through thoroughly--do not bake
them--which will be in three-five mintues, according to fire; take them up and
place on toast; first moistened with the hot juice from the pan. Are a very good
substitute for oysters roasted in the shell, the slow cooking bringing out the
flavor.
--French Restaurant, New Orleans, La.
OYSTER FRITTERS.
Select plump, good-sized oysters; drain off the juice, and to a cup of this
juice add a cup of milk, a little salt, four well-beaten eggs, and flour enough
to make batter like griddle-cakes.
Envelop an oyster in a spoonful of this batter, (some cut them in halves or chop
them fine,) then fry in butter and lard, mixed in a frying-pan the same as we
fry eggs, turning to fry brown on both sides. Send to the table very hot.
--Delmonico.
Most cooks fry oyster fritters the same as crullers, in a quantity of hot lard,
but this is not always convenient; either way they are excellent.
OYSTER PATTIES.
Line patty-pans with thin pastry, pressing it well to the tin. Put a piece of
bread or a ball of paper in each. Cover them with paste and brush them over with
the white of an egg. Cut an inch square of thin pastry, place on the centre of
each, glaze this also with egg, and bake in a quick oven fifteen to twenty
minutes. Remove the bread or paper when half cold.
Scald as many oysters as you require (allowing two for each patty, three if
small) in their own liquor. Cut each in four and strain the liquor. Put two
tablespoonfuls of butter and two of flour into a thick sauce-pan; stir them
together over the fire till the flour smells cooked, and then pour half a pint
of oyster liquor and half a pint of milk into the flour and butter. (If you have
cream, use it instead of milk.) Stir till it is a thick, smooth sauce. Put the
oysters into it and let them boil once. Beat the yolks of two eggs. Remove the
oysters for one minute from the fire, then stir the eggs into them till the
sauce looks like thick custard.
Fill the patties with this oyster fricassee, taking care to make it hot by
standing in boiling water before dinner on the day required, and to make the
patty cases hot before you fill them.
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Classic Cook Books
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