OYSTERS AND MUSHROOMS IN CRUSTS
(Mrs. Lincoln's Boston Cook Book, 1884)
Bake Parker-House-roll dough in round pans, or as small round biscuit placed some distance apart. When cold, cut a slice from the top of each, and remove the soft inside without breaking through the crust.
Fill with the following mixture: —
Parboil half a pint of oysters.
Strain, and save the liquor.
Cut the oysters fine, and mix with them half a can of chopped mushrooms.
Mix the oyster liquor and mushroom juice with enough cream to make one pint in all.
Pour this hot liquid slowly on one tablespoonful of butter and three of flour cooked together.
Season highly with salt, pepper, lemon juice, and cayenne.
Pour this into the crusts, and serve at once.
This dish is acceptable to those who cannot eat oysters in puff-paste patties.