Made of puff-paste in the form of small vol-au-vents or tartlets. The “oyster meat” is made of a thickened sauce made with milk and the liquor of the oyster, and it flavoured with salt, cayenne pepper, lemon juice &c. A little butter or cream is used for best quality. The oysters, cut into small cubes, are stirred into the paste and the whole mixture boiled. The “oyster meat” is filled into the cases when cold and set, and a small round of white puff paste set in the centre of each patty.
From The Baker’s ABC by John Kirkland, formerly Head Teacher of National School of Baking, published 1927 by Gresham
Blech! I have never met an oyster that was worth the effort.