Oyster Fricassee

1 pint oysters Milk or cream

2 tablespoons butter 2 tablespoons flour

1/4 teaspoon salt Few grains cayenne 1 teaspoon finely chopped parsley l egg

Clean oysters, heat oyster liquor to boiling-point, and strain through double thickness of cheese-cloth; add oysters to liquor and cook until plump. Remove oysters with skimmer and add enough cream to liquor to make a cupful. Melt butter, add flour, and pour on gradually hot liquid; add salt, cayenne, parsley, oysters, and egg slightly beaten.

Creamed Oysters

1 pint oysters

1 1/2 cups White Sauce II

1/8 teaspoon celery salt

Clean, and cook oysters until plump and edges begin to curl; drain, and add to White Sauce seasoned with celery salt. Serve on toast, in timbale cases, patty shells, or vol-au-vents. One-fourth cup sliced mushrooms are often added to Creamed Oysters.

Oysters In Brown Sauce

1 pint oysters 1/4 cup butter 1/4 cup flour 1 cup oyster liquor

1/2 cup milk

1/2 teaspoon salt

1 teaspoon anchovy sauce

1/8 teaspoon pepper

Parboil and drain oysters, reserve liquor, heat, strain, and set aside for sauce. Brown butter, add flour, and stir until well browned; then add oyster liquor, milk, seasonings, and oysters. For filling patty cases or vol-au-vents.

Savory Oysters

1 pint of oysters 4 tablespoons butter 4 tablespoons flour 1 cup oyster liquor

1/2 cup Brown Stock

1 teaspoon Worcestershire Sauce

Few drops onion juice

Salt

Pepper

Clean oysters, parboil, and drain. Melt butter, add flour, and stir until well browned. Pour on gradually, while stirring constantly, oyster liquor and stock. Add seasonings and oysters. Serve on toast, in timbale cases, patty shells, or vol-au-vents.

Oysters A La Astor

1 pint oysters

2 tablespoons butter

1 teaspoon finely chopped shallot

1 tablespoon finely cut red pepper

2 tablespoons flour

1 1/2 teaspoons lemon juice

1 1/2 teaspoons vinegar

1 teaspoon Worcestershire

Sauce 1/2 teaspoon beef extract

Salt and paprika

Wash and pick over oysters, parboil, drain, and to liquor add enough water to make one cup liquid; then strain through cheese-cloth. Cook butter, shallot, and pepper three minutes, add flour, and pour on gradually, while stirring constantly, oyster liquor. Add seasonings and oysters. Remove oysters to small pieces of bread sauted in butter on one side. Pour sauce over oysters and garnish with thin slices of cucumber pickles.

Broiled Oysters

1 pint selected oysters

1/4 cup melted butter

2/3 cup seasoned cracker crumbs

Clean oysters and dry between towels. Lift with plated fork by the tough muscle and dip in butter, then in cracker crumbs which have been seasoned with salt and pepper. Place in a buttered wire broiler and broil over a clear fire until juices flow, turning while broiling. Serve with or without Maître d'H6tel Butter.

Oyster Toast Serve Broiled Oysters on small pieces of Milk Toast. Sprinkle with finely chopped celery.