SUCCULENT OYSTER

Wairarapa Times-Age, 26 June 1939, Page 8

SUCCULENT OYSTER

WAYS OF SERVING IT. To the connoisseur there is nothing to beat the oyster opened and eaten at once with its own juice, for the juice of the’ oyster is what the “milk” is to the coconut. You want a glowing, flameless spot in a big fire to insert a row of oysters, keeping the mouths outward and within easy reach of some strong tongs. Soon, a hissing sound is heard, which increases gradually, until the shells open and the juice will be seen to be boiling. The oysters become whiter and more opaque as this process continues, and when they appear to be thoroughly cooked they should be taken from the fire and eaten “burning” hot. Being stewed in their own juice brings out the piquant flavour as does no other process.

Oyster Croquettes. Take a dozen plump, large oysters, and put them into a saucepan over gentle heat for a few minutes with their own liquor, to harden. Then beard them and cut into fairly small pieces—say, each oyster into eight pieces. Mix the juice from the oysters with an ounce of fresh butter, half an ounce of flour, a teaspoon of anchovy sauce, a little grated nutmeg, a teaspoon of lemon juice, a pinch of cayenne, and a-quarter of a pint of thin cream. Stir over very gentle heat until the sauce is thick and smooth; then take from the fire and stir in about a teaspoon of veal stock and the well-beaten yolks of two eggs. Stir over heat again and then add the oysters, stirring quietly until these latter are very hot. Spread this mixture out on a dish, making it,about two inches thick, a’nd leave to get cold. Shake some finely grated breadcrumbs on to a board, divide the oyster mixture into small shapes and roll into balls. They must next be dipped in yolk of egg, which has been vzell beaten, and a little oil, pepper, and salt added. Roll in breadcrumbs again and fry in boiling fat until lightly browned and crisp. Dry before a fire for a few minutes, and serve piled up high on a dish. Garnish with parsley. Fricasseed Oysters.

Cut about 2oz. of lean ham into dice, and put into a stewing pan with 2oz. of fresh butter, two or three cloves, a small piece of thin lemon rind, a bunch of parsley ,a piece of thyme, and a small sliced onion. Steam gently for fifteen minutes, and then add half a pint of stock, thickened with a little flour, and simmer for twenty .minutes.

Now add 24 bearded oysters, and stir gently until they are quite hot. Remove from the fire to slightly cool, and then add the yolks of two eggs, well beaten up with a gill of cream. Simmer again for a few minutes only, and serve the oysters on a hot dish with the strained sauce poured over them. The addition of a little lemon juice is a matter of taste.

Oyster Pie. One pint of oysters. 2 cups rich white sauce, 1 cup cooked celery, seasonings, pastry. Line a baking dish with pastry, fill it with uncooked rice and bake in a quick oven. Shake rice out of the pastry shell and fill with the following mixture: —Make a rich white sauce with flour, butter and milk in the usual way, season with pepper, salt, celery salt and a grate of nutmeg. Heat the oysters in their liquor until their edges begin to curl, then add to the sauce the oysters and liquor and the celery cut into pieces. Cover with a top layer of pastry, make slits to allow steam to escape, and bake a golden brown. (Two dozen oysters are ample).

Oysters with Poached Eggs. Take a dozen oysters, remove them from their shells and scald in their own liquor for a few minutes. Cut the oysters up into small pieces. Melt 2oz. of butter in a saucepan and stir in gradually two tablespoons of flour. When smooth add gradually half a pint of lemon juice and loz. of grated Cheddar cheese. Season with salt and pepper, and simmer until of the desired consistency. Poach half a dozen eggs and put them on thin slices of buttered toast in a low baking dish. Pour the sauce over, then arrange the cut-up oysters on top. sprinkle with a little more grated cheese, and bake in a hot oven for five minutes.