No. 57—OYSTER PATTIES.
Quantity for 6 Persons.
- 2½ doz. oysters
- 1 tbsp. of butter
- 1 tbsp. of flour
- 1 tsp. of lemon juice
- Salt, pepper
- Pie crust
- 2 tbsps. of cream
Preparation: The butter is melted, flour, cream, lemon juice, salt, pepper and oysters put in, then boiled up once. Small patties are made as given under Chapter 3, [No. 29], Veal Sweet Bread Patties. Fill the patties with the oyster ragout, bake in oven a few minutes, then serve at once. This is a fine dish.
No. 58—FRIED OYSTERS OR CLAMS.
Quantity for 6 Persons.
- 3 doz. oysters
- Salt, pepper
- 1 cupful of fine roll crumbs
- ⅛ lb. of butter
- Some lemon juice
Preparation: The prepared oysters are put into a dish, the lemon juice dripped on and breaded with crumbs, which are mixed with salt and pepper. In the meantime brown the butter and fry the oysters crisp, turning frequently. Serve them with spinage, sauerkraut and fish.
No. 59—OYSTER OR CLAM SALAD.
Quantity for 6 Persons.