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Oyster Patties
A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). If you have cream use it instead of milk.
✨ Vintage Recipe
A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). If you have cream use it instead of milk.
Preserved exactly as written in the original source
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
Bake in a quick oven fifteen to twenty minutes
Remove the bread or paper when half cold
Scald as many oysters as you require in their own liquor
Cut each in four and strain the liquor
Put two tablespoonfuls of butter and two of flour into a thick saucepan
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Stir them together over the fire till the flour smells cooked
Pour half a pint of oyster liquor and half a pint of milk into the flour and butter
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
