Oyster Patties Recipe
Line patty pans with thin pastry, pressing it well to the tin.
Put a piece of bread or a ball of paper in each. Cover them with
paste and brush them over with the white of an egg. Cut an inch
square of thin pastry, place on the centre of each, glaze this also
with egg, and bake in a quick oven fifteen to twenty minutes. Remove
the bread or paper when half cold.
Scald as many oysters as you require (allowing two for each patty,
three if small) in their own liquor. Cut each in four and strain
the liquor. Put two tablespoonfuls of butter and two of flour into
a thick saucepan; stir them together over the fire till the flour
smells cooked, and then pour half a pint of oyster liquor and half
a pint of milk into the flour and butter. (If you have cream use
it instead of milk.) Stir till it is a thick, smooth sauce. Put
the oysters into it and let them boil once. Beat the yolks of two
eggs. Remove the oysters for one minute from the fire, then stir
the eggs into them till the sauce looks like thick custard.
Fill the patties with this oyster fricassee, taking care to make
it hot by standing in boiling water before dinner on the day required,
and to make the patty cases hot before you fill them.