Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two tablespoonfuls of cream
- three dozen oysters
- six mushrooms
- two eggs
Directions
Open three dozen oysters, taking care not to spill the liquor. Chop the oysters, and mix with them an equal quantity of
WILLIAMS PUBLIC LIBRARY ASSOCIATION 263
finely chopped cold chicken and six mushrooms, also chopped up. Put these into a saucepan, strain in the oyster liquor, and set the pan on a slow fire. Stir in the yolks of two eggs, two tablespoonfuls of cream and a very little salt and red pepper. Stir gently until the mixture thickens, and when quite thick, turn it out to cool on a plate. When it is cold, form it into little cork-shaped rolls about two inches long. Cut some very thin pieces of rather fat bacon about two and a half inches broad by three inches long. On the smaller side of each of these lay a piece of the mixture, so that it will have the three- inch length to wrap around, fold it into little rolls, and dip these in batter. Fry in smoking hot fat, drain, and serve very hot. — Contributed, Milwaukee, Wis.