Originalrezept:

Make good Puff-paste, and lay a thin Sheet of it at the Bottom of your Patty-pan; then take two Quarts of large Oysters, wash them well in their Liquor and dry them; then season them with Salt, Spice and a little Pepper, all finely beat; lay some Butter at the Bottom of your Patty-pan, then put in your Oysters and the Yolks of twelve hard Eggs whole, two or three Sweetbreads cut in Slices, two Marrow Bones, the Marrow taken out in Lumps, dipp’d in the Yolks of Eggs and season’d as you did your Oysters; some grated Bread strew’d over it, and a few forc’d Meat Balls. When all these are in, put some Butter at the Top, cover it over with a Sheet of Puff-paste and bake it. When it is drawn take the Liquor of the Oysters, boil it, scum it and beat it up thick with Butter, and the Yolks of two or three Eggs, and pour it hot into the Pye, shake it well and serve it hot.

Übersetzung:

Austernpastete

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make an Oyster Pye", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 042,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-an-oyster-pye (25.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.