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Classic
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page 83
78. Sourkrout with Stewed Oysters and Rhinewine. Press the krout well and cook
for 3 hours in boiling water adding 1 pound of unsalted butter for every 3
pounds of krout; then put in 1 bottle of Rhinewine and let it simmer slowly
until little or no broth remains. Serve the krout placed in the dish around the
edges, leaving the center open, which is filled with an oyster stew. Bring to
the table hot.
79. Sourkrout with Pheasants and Oysters. Prepare the pheasant as for a roast;
then lightly press about 2 pounds of sourkrout (if it should be too sour freshen
it), put it in a stewpan, pour over it white wine and water half and half,
enough to cover the krout, put in a good-sized lump of lard and a chopped onion
and let it cook slowly for an hour. Then put in the pheasant and let it cook
slowly for another hour and after it is tender take it out and thicken the
sourkrout slightly with a sauce made of 1/2 tablespoonful of fine flour rubbed
in 1 1/2 tablespoonfuls of fresh butter, together with 2 chopped onions
afterwards (smoothed in a large cupful of clear stock and cook for 1/2 hour;
then stir through it the same quantity of sweet cream, bring; the sauce to a
boil, thicken with the yolks of 2 eggs and pass through a fine sieve, season
with salt and some lemon juice.
Remove the beards from 40--50 oysters, dry them in a cloth, sprinkle each oyster
with salt and pepper, turn in flour and dip in egg and bread crumbs; have hot
lard or butter ready and fry the oysters to a nice brown color shortly before
they are to be served. Carve the pheasant, garnishing first with the sourkrout
and with a border of the oysters. If one wishes to serve the oysters in another
style, remove the beards, put the oysters on the stove and get them hot, but do
not rook them. Add the liquor of the oysters to the sourkrout, thicken the
latter with a sauce made as above directed, adding a few drops of lemon iuice.
Serve with the oysters placed in the center of the dish encircled with the
sourkrout and the pheasant as a border.
80. To cook Beans salted for Winter use. Freshen the beans early in the morning,
cover them with water, which should be renewed several times; then rook them in
an unglazed stone cooking vessel in the same manner
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