Oyster Atlets
A historical recipe from The Art of Cookery Made Easy and Refined, by John Mollard (1802).
A historical recipe
The Art of Cookery Made Easy and Refined, by John Mollard (1802). Project Gutenberg eBook #41352.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Art of Cookery Made Easy and Refined, by John Mollard (1802). Digitised by Project Gutenberg, eBook #41352 (https://www.gutenberg.org/ebooks/41352). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- BLANCH throat sweetbreads, and cut them into slices;
- then take rashers of bacon the bigness of the slices of the sweetbreads, and as many large oysters blanched as there are pieces of sweetbread and bacon.
- Put the whole into a stewpan with a bit of fresh butter, parsley, thyme, and eschallots, chopped very fine, pepper, salt, and lemon juice, a small quantity of each.
- Put them over a slow fire, and simmer them five minutes;
- then lay them on a dish, and when a little cool, put upon a small wooden or silver skewer a slice of sweetbread, a slice of bacon, and an oyster, and so alternately till the skewers are full;
- then put breadcrumbs over them, which should be rubbed through a hair sieve, and broil the atlets gently till done and of a light brown colour.
- Serve them up with a little cullis under them, together with the liquor from the blanched oysters reduced and added to it.