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The New Zealand Railways Magazine, Volume 8, Issue 5 (September 1, 1933)

The Succulent Oyster

The Succulent Oyster.

Oysters must be absolutely fresh. If they are to be served raw, scrub the outside of the shells and wash them well in cold water before opening. Serve on the half shell. Allow six or more for each person. Arrange on a plate and garnish with a sprig of parsley. Have on the table, pepper and salt, vinegar and slices of lemon. Serve with thin brown bread and butter.

When it comes to cooking oysters, an important point to observe is that they are not brought to the boil, as this toughens them.

Some people prefer to have their oysters merely as a main or subsidiary feature of a cooked dish. By this means the delicacy of flavour is retained, while a great variety of treatment is made possible and some culinary triumphs are achieved. The simple and unassuming bivalve would doubtless be proud to know the wonderful effects some of our chefs can produce from a moderate supply of the silent but succulent oyster.

The following are some well tried and tempting recipes.

Oyster Soup.

2 pints Fish Stock.

2 ozs. Butter.

2 ozs. Flour.

1 doz. Oysters.

1 dessertspoonful An

chovy Sauce. Pepper and Salt.

Stir butter and flour over the fire to an oily paste. Take off fire, add stock gradually also liquor from oysters. Put back on fire and boil for a few minutes. Season with pepper and salt and anchovy. When boiled take off fire, add cupful of milk or cream, also the oysters.

Do not boil after the oysters are in, but make very hot.

Oyster Souffle.

2 doz. Oysters.

2 tablespoonsful Butter.

3 tablespoonsful Bread Crumbs.

½ teaspoonful Salt.

2 tablespoonsful Flour.

3/4 cupful Milk or Cream.

3 Eggs.

1 teaspoonful Lemon Juice.

Scald oysters in their liquor, remove them and chop fine; blend smoothly together the butter and page 52 flour, add the oyster liquor and milk. Stir over fire until thick and smooth. Add breadcrumbs and salt, and cook for three minutes. Remove from the fire, add the beaten yolks of eggs and set aside until slightly cooled; mix in the chopped oysters and lemon juice, whites of eggs beaten to a stiff froth; bake in a moderate oven for 20 minutes. Serve immediately.