Dinner
Oyster pie or pâtés
Marion Harland’s original method for Oyster pie or pâtés, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Make pastry shells or a pie shell of puff paste, bake, and when cold, fill with a filling made thus: Cook together a tablespoonful, each, of butter and flour;
- pour on them a cup of cream and a gill of oyster liquor and stir to a smooth sauce.
- remove from the fire and beat in gradually the yolk of an egg.
Historical transcription
Source method
- 1
Make pastry shells or a pie shell of puff paste, bake, and when cold, fill with a filling made thus: Cook together a tablespoonful, each, of butter and flour; pour on them a cup of cream and a gill of oyster liquor and stir to a smooth sauce. Drop in the oysters and cook, stirring steadily until the edges begin to curl; remove from the fire and beat in gradually the yolk of an egg. Pour into the pastry shells and set in the oven until the pastry and contents are very hot.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.