(2353). Oysters In Their Shells With Fried Bread (Huitres Dans Leurs Coquilles Naturelles Au Pain Frit)

Heat some butter in a small saucepan; mix in with it some white bread-crumbs, stir continuously and let it get alight brown color, then remove from the fire and drain. Poach and dram some oysters; lay six of their natural shells on a baking sheet having an inside perforated sheet to hold the oysters level, or cover the bottom of the pan with a bed of salt. Take up a heaping tea-spoonful of the fried bread-crumbs and pour it into each shell; on top place one or two oysters and cover with a little well seasoned veloute sauce (No. 416); bestrew the surfaces with grated par-inesan and on each set a small piece of butter; push the shells into a moderate oven for five or six minutes, then remove and dress in a circle on a folded napkin, with a sprig of parsley in the center.

(2340). Shells Of Oysters A La Villa (Coquilles D'Huitres A La Villa)

Poach the oysters, drain and suppress the hearts. Saute in butter half as much escalops of cooked lobster, and hall' as much white part of cooked chicken as lobster. Cut the poached oysters in five-eighths of an inch squares, mingle with the lobster, chicken and bechamel sauce (No. 409), thickening with egg-yolks, cream and fresh butter; use this preparation to fill up some buttered and bread-crumbed clean oyster shells; when very full sift over each a little fried breadcrumb-, and set them in the oven a few minutes before serving.

(2339). Shells Benoiton (Coquilles Benoiton)

Prepare the samesauce as for a la Villa (No. 2340), mixing into it a third each of whole braised chestnuts (No. 054), fine mushroom heads and whole small truffles; strew the tops with unsmoked beef tongue and green pistachios, both cut up in small one-eighth inch squares; then dredge with bread-crumbs and butter. Brown in a moderate oven for ten to fifteen minutes and serve.