Fricassee Of Oysters

Ingredients

1 quart of oysters.

4 tablespoonfuls of butter.

Yolks of 2 eggs.

1/2 a teaspoonful of chopped parsley. 1 tablespoonful of flour.

Pepper, salt, cayenne.

Method

Brown the butter and add to it the parsley, seasonings and flour; let heat, then add the well-drained oysters, and, when the edges begin to curl, add the well-beaten yolks. Serve on warmed plates, with fried bread and parsley.

Creamed Dishes

(Oysters, shrimps, lobsters, sweetbreads, chicken, veal, fish, mushrooms, asparagus tips, peas, etc).

Ingredients

2 tablespoonfuls of butter.

4 tablespoonfuls of flour.

2 saltspoonfuls of salt.

2 cups of cream, or 2 cups of milk and 4 tablespoonfuls of butter.

1 saltspoonful of pepper.

1 pint of fish, meat, etc.

2 tablespoonfuls of mushrooms, chopped or diced.

1 teaspoonful of chopped parsley.

1 teaspoonful of onion juice.

1 tablespoonful of lemon juice.

Method

Prepare the sauce in the usual manner. If oysters are used, they should have been parboiled previously and drained, and, if large, cut in pieces. Fish should be flaked when hot, and meats cut into dice when cold.

Devilled Dishes

Season any of the creamed dishes highly with cayenne, onion juice, mustard, and Worcestershire or other sauce.

Scrambled Eggs With Oysters

Cream together two tablespoonfuls of butter and one tablespoonful of anchovy paste. Melt in the blazer, then add half a dozen eggs, beaten slightly with one-fourth a teaspoonful of salt and a dash of paprica. Stir and cook, and, when beginning to thicken, add half a pint of oysters, parboiled, "bearded," and cut fine. When scrambled, serve on sippets of toast, lightly spread with anchovy paste.

Panned Oysters

With a fork pressed into a butter ball, rub over the bottom of the hot blazer. Then cover the surface with small rounds of toast, and put one or two uncooked oysters on each round; cover, and cook until plump, dust with salt and pepper, and put a bit of butter on each oyster. Serve, when the butter has melted, with slices of lemon.

Panned Oysters With Maitre D'Hotel Butter

Cook as before. Have ready two tablespoonfuls of butter beaten to a cream; add a few grains of salt and paprica, one tablespoonful of chopped parsley, and, by degrees, the juice of half a lemon. Spread upon the oysters before serving.

Oyster Cromeskies

Scald the oysters in their own liquor over a quick fire. When plump wrap each oyster in a slice of bacon, and fasten with a small skewer (wooden toothpick). Sauté in the blazer, heated very hot. Serve on thin rounds of toast. These cromeskies are most easily cooked in a double broiler, resting on a dripping-pan, in a hot oven.

Oysters Saute

Wash and drain the oysters, season with salt and pepper, roll in fine crumbs, dip in beaten egg, then roll in crumbs again. Put a little olive oil or clarified butter in the blazer; when it is heated, put in the oysters, brown them on one side, turn, and brown on the other side.

Oysters In Chafing Dish

{Waldorf Style.) Heat three tablespoonfuls butter in the blazer; add three dozen oysters (washed, and bits of shell removed), half a cup of cleaned oyster crabs, one dozen fresh mushroom caps, peeled and cut in squares, and one or two stalks of braised celery cut in squares. When the oysters look plump, add salt and pepper as needed and two or three table-spoonfuls of butter. Serve on toast or crackers.

Escalloped Oysters

Stir one cup of cracker crumbs into half a cup of melted butter. Heat half a cup of cream or strained oyster liquor in the blazer, put in a layer of oysters (about a cup), washed and drained, and sprinkle with a part of the prepared crumbs, salt and pepper; add another layer of oysters, the rest of the crumbs, and salt and pepper. Cover, and cook nearly ten minutes. Do not stir the oysters.