Oyster Patties
Ingredients
Directions
Make the sauce
Melt 1 oz. butter.
Add ½ pint milk.
Add 1 oz. flour and stir well.
Add a little oyster water, pepper, salt, and a squeeze of lemon.
Boil until thick.
Add a dozen oysters, cut into pieces.
Prepare and bake the patties
Cut the puff pastry with two sizes of round rings.
Bake in oven until cooked.
Remove centre.
Fill with oyster sauce, and replace.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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
What each ingredient does
- Butter (in the method)
- Enriches the sauce and carries flavour in the roux base.
- Flour (in the method)
- Thickens the milk into a smooth, sliceable white sauce when cooked.
- Milk (in the method)
- Forms the liquid base of the sauce, giving it body and richness.
- Oysters (in the method)
- Provide the main seafood flavour and tender texture in the filling.
The step that matters
Boil until thick. Flour needs to boil to fully swell and cook out its raw starch taste; stopping early leaves a thin, pasty sauce that will not hold in the patties.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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