Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 120

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Make sufficient puff-paste for at least a dozen small patties. Roll it out thick, and line with it twelve small tin patty-pans. Bake them brown in a brisk oven; and when done set them to cool. Have ready two or three dozen large, fine, fresh oysters. Wash and drain them, and put them into a stew-pan with no other liquid than just enough of their own liquor to keep them from burning. Season them with cayenne, nutmeg, and mace, and a few of the green tops or leaves of celery sprigs minced small. Add a quarter of a pound of fresh butter, divided into bits, and laid among the oysters. To enrich the gravy, stir in, at the last, the beaten yolks of three or four eggs, or some thick cream or butter. Let the oysters stew in this gravy about five minutes. When the patties are beginning to cool, fill each with one or two large oysters. If you choose, you can bake for every patty a small round lid of pastry, to be laid lightly on the top, so as to cover the oysters when they go to table. For company, make a large quantity of oyster patties, as they are much liked.