Steak And Oyster Pie

Tender pieces of beef cut into small neat pieces, seasoned with pepper and salt, quickly sauteed a nice color with butter, taken up and placed into the pie dish, oysters scalded and drained. Into the pan the beef was sauteed in add a little more butter, then flour to form a roux, moisten with the strained boiling liquor, boil, skim, strain over the meat and let simmer till meat is nearly done, then add the oysters, some good brown sauce, a seasoning of salt, pepper, lemon juice and Harvey sauce, cover with puff paste, bake quickly; serve hot.

Oyster Croquettes

Two quarts of Selects or Standard oysters, one can of mushrooms, the liquor of the mushrooms poured to the oysters, which are then scalded and drained, the scalded liquor then strained through muslin; mushrooms minced and sauteed a golden color with butter, taken up, flour then added to form a roux, thick sauce then made with the boiling liquor, adding a little cream and a seasoning of salt, pepper, lemon juice, Anchovy and Harvey sauces, the chopped oysters and mushrooms then added, boiled, finished to proper thickness with a liaison of egg yolks and cream; turned into a buttered shallow pan, smoothed, covered with a sheet of oiled paper, allowed to become firm and cold, then formed into shape of sausages, breaded, fried; served with brown oyster sauce.

Oyster Cutlets Minced

The croquette preparation made into the shape of rib chops, breaded, fried; served with brown oyster sauce.

Oyster Rissoles

Crimped circles of puff paste, the centre containing some oyster croquette mixture, edges then folded over and pinched, brushed with egg wash, baked.

Oyster Stuffing

For fish and poultry: oysters blanched and drained, cut in quarters, or if using Standards, leave them whole. Moist stale bread grated one part, rolled oyster crackers one part, the third part of oysters, the whole mixed together and seasoned with salt, pepper and chopped parsley, the liquor brought to the boil with an addition of butter, poured to the dry mixture, stirred, then ready for use.

Oyster Soup

Scald the oysters, drain, strain the liquor through muslin, bring to the boil, season with salt, red pepper, mace, Harvey and Anchovy sauces, flour and butter roux, moistened with the strained liquor, boiled up, skimmed, then poured to an equal quantity of Bechamel sauce, add the scalded oysters; serve with oyster crackers.

Oyster Soup

Oysters and their liquor scalded in strong fish broth, taken up and drained, the liquor strained; a can of mushrooms opened, liquor poured to the broth, the mushrooms minced with some shallots, fried with plenty of butter, then taken up and added to the scalded oysters; flour added to the frying butter to form a roux, this then thinned to soup consistency with the boiling broth, season to taste, oysters, etc., then added with some chopped parsley and a glass of white wine; serve with oyster crackers.

Oyster Gumbo

Minced onions, green peppers and ham fried with plenty of butter, then taken up, oysters scalded in their own liquor and fish broth, taken up and drained, half a gallon can of tomatoes rubbed through a fine sieve then added to the strained liquor and boiled, skimmed, [flour added to the butter to form a roux, moistened to soup consistency with the boiling liquor and tomatoes, seasoned, two cans of okra then added with a little boiled rice, then the oysters and other fried ingredients; served with oyster crackers.

Oyster Sandwich

Three or four dozen oysters dried with a cloth, melted butter in a frying pan, drop in the oysters and saute them brown, take up, chop fine, season with salt and pepper, spread on hot thin buttered toast, sprinkle with chili sauce, cover with another slice of toast, trim the edges, cut across and serve.

Breaded Oysters, Celery Sauce

Large oysters wiped dry, seasoned with salt and pepper, dipped in melted butter, then in fresh grated breadcrumbs, place between a wire hinged broiler, broil rapidly a delicate brown, then place on a narrow strip of hot fresh buttered toast; serve with celery cream sauce poured around.

Oyster Bouchees

For two dozen, blanch four dozen oysters in their own liquor, take up and place two in each bouchee, strain the liquor through muslin, add its equal volume of rich tomato puree, then season with butter and tabasco sauce, bring to the boil, keep the bouchees hot, and when serving, fill up with the boiling sauce.