Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- a tablespoonful of butter
- a gill of cream
- six oysters
- six eggs
- salt
Directions
Line small patry-pans with puff paste, into each pan pat six oysters, bits of batter, pepper and salt, sprinkle over a little flour and hard boiled eggs, chopped, (allow- ing about six eggs for six patties,) cover with an upper crust, notch the edges and bake. Serve either in the pans or remove to a larger platter.
OYSTER A EA POl EETTE.
Scald a dozen oj^sters in their own liquor, salt and remove the oysters, add a tablespoonful of butter, the juice of half a lemon, a gill of cream, and a teaspoonfal of flour ; beat up the yolk of one e^g while the sauce is simmering ; add the egg and simmer the whole, until it thickens. Place the oysters on a hot dish, poar the sauce over them, sprinkle a little chopped parsley on the top and serve.