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Mousse of Oysters
Mousse of Oysters Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3040. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : PDF p961 confirms OCR-missing one-gill water. Use food-safe oven paper cases; shellfish/egg centre≥74°C and prompt service. Limites : Actual oyster liquor recovery, puree yield, egg-foam volume and paper-case capacity remain unknown. Three eggs are bought once, not three yolks plus three more whites.36 oysters are pureed, not six whole oysters displayed per case.
Method
Steps
Step 1
Poach THIRTY-SIX freshly opened oysters with ALL their recovered OWN liquor and the SEPARATE 118 mL water for the FIVE-minute guide. Drain, RESERVING the actual liquor. Pound the oysters and press through a sieve to a fine puree.
Step 2
Heat ONE AND A HALF tablespoons melted butter with TWO tablespoons flour for TWO minutes. Add the RECOVERED oyster liquor and the SEPARATE 118 mL cream and bring to the boil. Add the oyster puree, the THREE yolks from THREE separated eggs, HALF teaspoon salt and ONE saltspoon EACH cayenne and grated nutmeg; stir over heat FIVE minutes.
Step 3
Beat the SAME THREE egg whites stiff and fold into the mixture. Lightly oil the OUTSIDES of SIX food-safe oven paper cases, oil quantity unspecified. Divide the actual mousse equally among the six cases, smooth the surfaces and sprinkle with a LITTLE grated PARMESAN, amount unspecified.
Step 4
Oven-cook for the TWENTY-minute guide until the shellfish-and-egg centres reach at least 74°C. Serve promptly with a LITTLE raw parsley greens. Decorative napkin is omitted; no whole oysters or extra eggs are added.
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