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Oyster Roll with Mushroom Sauce

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Mushroom and cream are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 4,500 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Oyster Roll with Mushroom Sauce

Ingredients

Directions

  1. Remove the inside of a loaf of stale bread by cutting off the top crust. Be careful that the crust fits again the same place. Leave a wall an inch thick inside, brush the inside and outside of the loaf with butter and place in the oven to brown. Do not burn. Cook the oysters gently as for stew, removing when they swell. Fill the roll or loaf and keep hot. Prepare the following sauce :

  2. Sauce. — Cut in pieces 1 quart of mushrooms and stew in oyster liquor with butter, a bay leaf and a little salt. Simmer gently for 30 minutes, add 1 pint cream and the yolks of 2 eggs well beaten ; stir constantly till it comes to the boiling point. Lay your oyster roll on a hot platter and pour over it the mushroom sauce and garnish with flecks of chopped parsley. Mrs. N. A. Pennoycr.

  3. "Some hae meat and carina cat, And some zvad cat that zuant it.

  4. But we hae meat and we can cat. And so the Lord be thank it."

Nutrition, whole recipe (rough)

144Calories
9 gProtein
11 gFat
3 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Mushroom1/2 cup sliced (35g)15

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By North End Club (Chicago, Ill.). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Mushroom + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together5,987 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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