Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- two ounces of butter in a saucepan
- a pinch of grated nutmeg
- twelve oysters
- one hard cooked egg
- two kinds of paste are used
- two tins begins to color
- parsley
- salt
- pepper
- nutmeg
Directions
Dissolve two ounces of butter in a saucepan, add a tea- spoonful of chopped parsley and a dessertspoonful of chopped mushrooms ; add twelve oysters with their liquor, season with a little salt, red pepper and a pinch of grated nutmeg. When the oysters are hot add one hard cooked egg, cut into slices. Allow the whole to simmer for five minutes, and fill the oyster shells with this. Cover it with a mixture of bread crumbs and grated cheese, and sprinkle with a few drops of melted butter. Brown the top, and serve hot, garnished with parsley.
266 THE, ARIZONA COOK BOOK
PASTRY AND PIES
"What moistens the lip, and what brightens the eye; What calls back the past like the rich pumpkin pie."
The butter for pastry should be firm and tough. For pie paste the lard should be fresh and firm, and the pastes mixed with ice water and worked up in a cool place till ready to be baked. To prevent the shrinking of puff paste, it should rest after it is made ready for the oven, and be kept in a cool place from fifteen to thirty minutes.
The baking of pastry requires a brisk heat. Puff paste hotter than pie paste or crust. Puff paste should not be baked with other articles which make steam, because this prevents rising ; and when the pies and patties have risen, the heat may be decreased by opening the damper to prevent taking too much color. To bake patties and other puff paste goods, the pans should be wet with water, and not greased. For pie paste the tins and tart forms require greasing. In pie making two kinds of paste are used. The paste for the upper crust is much richer than that used for bottom crust, because if the rich crust were used for the bottom it would become too soggy. The trimmings left over from top crust can be used for the under crust next day.
To obtain a nice deep baked crust, roll out the bottom a little thicker than usual, trim the sides, and prick the paste all over with a fork, to prevent blistering; dust with a little flour, plac- ing an empty pie tin with a clean bottom on the top of the paste (the bottom of the tin may be greased lightly to prevent adhering to the paste). Put the bottom crust in oven and bake. When the paste which shows between the two tins begins to color, the top tin may be removed and the baking finished. Cream and lemon filling for open pies should be filled in the oven while hot.