Oyster Patties

Preparation info

  • For


    patty cases
    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Like Lobster Patties, traditional at all grand Victorian supper parties.


  • 2 dozen oysters
  • ¼ pint ( dl.) rather thick béchamel sauce


Beard the oysters and poach for 2 minutes in their own liquid and the wine. Pour all the liquid into the sauce, stir in the cream and season highly. Put a spoonful in each case, then an oyster, another spoonful of sauce on top, and then the lid. Heat at 300° F., gas mark 2, for 5 minutes and serve.