Ingredients
- three oysters in each shell of puff-paste
Directions
1
Make some rich puff-paste, and bake it in very small tin patty pans. When cool, turn them out upon a large dish.
2
Stew some large fresh oysters with a few cloves, a little mace and nutmeg, some yolk of egg boiled hard and grated, a little butter, and as much of the oyster liquor as will cover them. When they have stewed a little while, take them out of the pan, and set them away to cool. When quite cold, lay two or three oysters in each shell of puff-paste.
By Eliza Leslie ·
Recipe sourced from
gutenberg