It is fashionable to serve these as one of the preliminaries to a dinner-party; sometimes in small plates, sometimes on the half-shell. They are seasoned by each guest according to his own taste.
Steamed Oysters.
If you have no steamer, improvise one by the help of a cullender and a pot-lid fitting closely into it, at a little distance from the top. Wash some shell oysters and lay them in such a position in the bottom of the cullender that the liquor will not escape from them when the shell opens, that is, with the upper shell down. Cover with a cloth thrown over the top of the cullender, and press the lid hard down upon this to exclude the air. Set over a pot of boiling water so deep that the cullender, which should fit into the mouth, does not touch the water. Boil hard for twenty minutes, then make a hasty examination of the oysters. If they are open, you are safe in removing the cover. Serve on the half-shell, or upon a hot chafing dish. Sprinkle a little salt over them and a few bits of butter; but be quick in whatever you do, for the glory of the steamed oyster is to be eaten hot.
Oyster Pâtés. ✠
- 1 qt. oysters.
- 2 tablespoonfuls of butter.
- Pepper, and a pinch of salt.
Set the oysters, with enough liquor to cover them, in a saucepan upon the range or stove; let them come to a boil; skim well, and stir in the butter and seasoning. Two or three spoonsful of cream will improve them. Have ready small tins lined with puff paste. Put three or four oysters in each, according to the size of the pâté; cover with paste and bake in a quick oven twenty minutes. For open pâtés, cut the paste into round cakes: those intended for the bottom crust less than an eighth of an inch thick; for the upper, a little thicker. With a smaller cutter, remove a round of paste from the middle of the latter, leaving a neat ring. Lay this carefully upon the bottom crust; place a second ring upon this, that the cavity may be deep enough to hold the oysters; lay the pieces you have extracted also in the pan with the rest, and bake to a fine brown in a quick oven. When done, wash over with beaten egg, around top and all, and set in the oven three minutes to glaze. Fill the cavity with a mixture prepared as below, fit on the top lightly, and serve.
Mixture.
Boil half the liquor from a quart of oysters. Put in all the oysters, leaving out the uncooked liquor; heat to boiling, and stir in—
- ½ cup of hot milk.
- 1 tablespoonful butter.
- 2 tablespoonfuls corn starch, wet with a little milk.
- A little salt.
Boil four minutes, stirring all the time until it thickens, and fill the cavity in the paste shells. These pâtés are very nice.