Savoury Oysters

Southland Times, Issue 25309, 12 June 1935, Page 5

Savoury Oysters

As a food, oysters are perhaps the most valuable of all shell fish. Raw, they are highly nutritious and very readily digestible. Cooking will not materially impair these qualities, provided no excessive heat is applied in the process. Always make certain, however, that the oysters are fresh and judge their condition thus by the resistance they offer to opening. The shells of stale oysters either gape or open readily. Oyster Savouries. Ingredients: 12 oysters, 12 bread croutons, 3ozs ham or bacon, 1 lemon, chopped parsley, anchovy puree, cayenne. Method: Cut bread and ham into rounds 1J inches across. Fry separately. Drain on paper. Remove beards from oysters on plate. Season with lemon juice and cayenne. Cover oysters with another plate. Put in a moderate oven to heat. Spread each crouton with anchovy puree. Put a ham circle and an oyster on each. Sprinkle with chopped parsley. Anchovy Puree. (For Oyster Savories)

Ingredients: 4 anchovies, 2 hardboiled egg yolks, 1 teaspoon lemon juice, cayenne, loz. butter, cochineal. Method: Mix all ingredients well in basin. Rub through sieve or strainer. Add few drops cochineal.

Oyster Cocktail. Ingredients: 6 oysters on shell, 1 dessertspoon lemon juice, 1 tablespoon each of Worcester sauce and tomato ketchup or sauce, 1 teaspoon each of finely chopped celery, eschalot and grated horse radish, little salt and cayenne, thin slices of brown bread buttered lemon. Method: Mix lemon juice, sauces and seasonings. Pour dressing into small glas". Stand in centre of plate. Arrange oysters in shells round. Garnish with sliced lemon. Serve buttered brown bread separately. Oyster Boats. Ingredients: 4ozs short crust pastry, 12 oysters, 4 tablespoons thick white sauce, 2 tablespoons grated cheese, 1 egg, 1 teaspoon lemon juice, salt, cayenne. Method: Roll pastry thinly. Line 12 small boat-shaped greased moulds. Prick each with a fork to prevent rising. Bake in a moderate oven till crisp and pale brown. Remove pastry from moulds. Heat oysters in their own liquor. Strain and cut each in two. Make thick white sauce. Stir in eggyolk, lemon juice, salt, cayenne, oysters, 1 tablespoon grated cheese and stiffly beaten egg-white, mixing well. Fill pastry boats with mixture. Sprinkle top with grated cheese. Heat in moderately hot oven till well risen and browned. Serve as a hot savory or small entree.

Oyster au Naturel. Ingredients: Fresh oysters, lemon, parsley or watercress, vinegar, salt, pepper, thinly cut brown bread and butter. Method: Wash, dry and open the oyster shells. Serve oyster in the deeper shell, so as to retain as much liquid as possible. Arrange neatly on a plate with valve sides towards centre. Garnish with lemon quarters and parsley or cress. Serve buttered bread separately, Oyster and Celery Salad. Ingredients: 1 lettuce, 1 head white celery; 2 dozen oysters, lemon, 1 hard boiled egg, watercress, J cup mayonnaise or tartare sauce.

Method: Prepare mayonnaise or tartare sauce. Wash, dry and cut celery into thin strips. Beard oysters. Heat them in their own liquor. Drain and cool them. Arrange portions of celery and oysters on crisp lettuce leaves. Coat with sauce. Sprinkle with grated egg.yolk. Add small piece of curled celery to each. Serve on individual dishes. Garnish with sliced lemon and watercress bunches. Oysters Baked in Shells.

Ingredients: Unopened oysters, lemon K butter, vinegar, salt, cayenne. Method: Wash and scrub unopened

oysters. Put on baking tin rounded side up to hold the liquor. Bake til! shells open wide (about 15 minutes). Remove flat shell. Season oysters with cayenne, butter, lemon juice or vinegar. Serve hot in shell with lemon slices. This method retains the full flavour of oysters. Scalloped Oysters. Ingredients: 12 oysters, 1 teaspoon butter, 1 teaspoon flour, A cup milk or oyster liquor, salt and cayenne, 1 teaspoon lemon juice, breadcrumbs, loz. butter for top. Method: Beard and strain oysters and save liquor. Melt butter, add flour. Stir till smooth. Cook for a minute. Add milk and oyster liquor. Stir till boiling. Simmer for 5 minutes. Add seasonings and oysters. Fill greased scallop shells or saucers. Sprinkle with breadcrumbs. Put small pieces of butter on top. Bake in a hot oven till golden brown (about 10 minutes). Oyster Horns.

Ingredients: lld puff pastry, 8 oysters (bearded), 1 egg yolk, 1 dessert spoon butter, 1 dessertspoon flour, | cup milk or oyster liquor, cayenne, salt, j teaspoon chopped parsley, i teaspoon lemon juice, 1 tablespoon cream. Method: Roll pastry thinly. Cut into inch strips. Twist round horn tins. Cut lids to fit horn tops. Bake in hot oven for 15 minutes. Remove horn tins. Put pastry in oven for 5 minutes longer. Melt butter, add, flour,' cook for a minute. Stic in milk or liquor. When thick, let simmer for 5 minutes. Add egg-yolk, cream oysters, parsley, lemon juice, cayenne and salt. Cook egg without boiling. Fill pastry horns. Put on lids. Serve hot or cold. Oyster Eclairs.

Ingredients: Choux pastry cases, J pint thick sauce, 2 tablespoons cream, 1 dessertspoon anchovy sauce, 1 teaspoonful lemon juice, salt, cayenne, .2 dozen oysters and liquor, parsley- or cress.

Method: _ Prepare choux pastry. With a forcing pipe and bag, make eclairs about 3 inches long on a greased tin. Bake in a hot oven till well risen, brown and cooked in centre. Mix flavourings with thick white sauce, add cream, oyster liquor and beared oysters. Heat without boiling, Split-eclairs. Fill with mixture. Serve garnished with cress or parsley. Lemon Meringue Tart.

Ingredients: Six ounces short paste, 6 oz plain flour and 1 scant level teaspoon baking powder, or 3oz plain flour with 3oz S.R. flour, pinch of salt, 3oz butter or other fat, about 2 tablespoons water. Lemon filling: 1 cup water, 1J cups sugar, 2 tablespoons flour, 2 egg yolks, 1 lemon, 1 tablespoon butter. Meringue: Whites above 2 eggs, 2 tablespoons sugar. Method: Make the short crust: Roll out little larger than a deep pie pan. Cut strip of paste and line edge greased pan, brush with water, and lift on large piece paste. Trim edge, prick centre with fork to prevent rising. Brush edge with water, sprjnkle with sugar and bake m moderate oven about'ls minutes.

Lemon filling: Blend flour with little cold water. Make syrup with sugar and remainer of water. When boiling stir in blended flour and cook gently three minutes. Add butter, grated nnd. lemon juice, and yolks of eggs. Cook gently without boiling. Pour mixture inio prepared pastry casing.

Meringue: Beat whites eggs stiffly and stir in sugar. Cover lemon filling with meringue. Return to moderate over till meringue biscuit, colour. Serve with boiled custard or cream.