Oyster Pattie
De Beringhen. In the next room there’s a delicious pâté, let’s discuss it.
Baradas. Pshaw! a man filled with a sublime ambition has no time to discuss your pâtés.
De Beringhen. Pshaw! and a man filled with as sublime a pâté has no time to discuss ambition. Gad, I have the best of it.
Bulwer’s Richelieu.
Beard a quart of fine oysters, strain the liquor and add them to it. Cut into thin slices the kidney-fat of a loin of veal; season them with white pepper, salt, mace, and grated lemon-peel; lay them on the bottom of a pie-dish, put in the oysters and liquor, with a little more seasoning; put over them the marrow of two bones. Lay a border of puff paste around the edge of the dish, cover it with paste, and bake it nearly three quarters of an hour.