Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Mace | not in our table | 0 |
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
- a teaspoonful of cream into
- two oysters in each of the patties
- parsley
- mace
- pepper
- nutmeg
Directions
Line some deep gem pans with puff paste, put a teaspoonful of cream into each, sprinkle with chopped parsley and a little tarragon and chervil, and season with mace, red pepper, and nutmeg to taste. Put two oysters in each of the patties, sprin- kle with a little grated lemon rind and a small quantity of lemon juice, moisten with oyster liquor, cover with bread crumbs, garnish the tops with a ring of puff paste, place on a baking tin, and bake in a hot oven for a quarter of an hour. Serve as soon as they are done on a hot dish garnished with sprigs of water cress. — Contributed.