1 Qt. shucked Maryland standard oysters (with liquor) 1/4 C. butter 1 Small onion
chopped fine 1 Stalk celery :
diced 2 Tbsp. flour 1 C. oyster liquor 1 C. milk 1 Tsp. salt 1/2 Tsp. McCormick-Schilling mace 1/4 Tsp. McCormick-Schilling black pepper 1 Dash McCormick-Schilling nutmeg 1 Dash McCormick-Schilling cayenne pepper 3 Tbsp. flour 16 cooked patty shells Drain oysters; reserve liquor. Melt butter; saute onion and celery until soft and golden. Blend in 2 tablespoons flour. Gradually stir in oyster liquor and milk. Add salt, mace, black pepper, nutmeg and cayenne pepper. Blend in 3 tablespoons flour and cook, stirring constantly until mixture comes to boil and thickens. Add oysters to sauce; heat until oysters plump and edges curl. Do not boil. Spoon about 1/2 cup oyster mixture into each patty shell. Serve immediately. Makes 8 servings, 2 patty shells each.
How To make Creamed Oysters In Patty Shell's Videos
How to Make Oysters Rockefeller with Chef Jeff Hyatt of the White Apron Catering in Lake Worth Beach
Be the star of your Holiday party with Oysters Rockefeller. Your guest will love them!
If you don’t know Oysters Rockefeller are oysters on the half-shell topped with our creamed spinach and breadcrumbs, then baked. Watch as chef Jeff teaches you step-by-step how to make this tasty seafood treat.
Watch How to make Creamed Spinach:
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How did I not discover this fried egg recipe before?
INGREDIENTS: • Oil • 7 eggs • Salt and black pepper • 2 cups breadcrumbs • 1 onion • 2 tablespoons of margarine • Green smell to taste Click on the link below and access other delicious recipes ???????? beacons.ai/superyummy
How to cook Frozen Puff Pastry Shells || How to bake Puff Pastry Shells || Everyday Life Recipes
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How To Make Vol Au Vent Shells ( From puff pastry sheets)
Join my online French cooking classes ????????: In this video tutorials you will learn how to make vol au vent shells ( cases) from puff pastry sheets, as well as other decoration item such as the fleuron and the starfish. Knowing how to make vol au vent is a key technical skills to master when wanting to prepare any vol au vent recipes.
the vol au vent ( translated fly in the wind) are light and airy puff pastry cases that are used in French cuisine to make what is called bouchees. (the most commonly know is the bouchee a la reine). recipe here
Knowing how to make those pastry casing is really useful, not only because they are delicious and crunchy to eat but also for the fact that they can be filled with all sort of sweet or savoury fillings which is perfect for a french style buffer or other dinner.
ingredients you need: 1 roll of puff pastry 1 eggs 1 or 2 tablespoons of water