The new century cookery book

591. Quenelles aux Huîtres (Oyster Quenelles). — 18 large oysters, \ gill bechamel sauce (No. 203), k lb. raw chicken or veal, 2^ oz. butter, 4 oz. panade, yolks of 3 eggs, f gill cream, J lemon, meat glaze, salt, pepper, cayenne, aromatic seasoning, mashed potatoes for border. Free the meat from skin and sinews, pound in a mortar till smooth, add two yolks of eggs, two ounces of butter, and the panade, season with salt, pepper, and half a teaspoonful of aromatic seasoning ; work in about two tablespoonfuls of cream to produce a nice quenelle mixture, and rub through a fine sieve ; blanch and beard the oysters (preserve the liquor), butter eight small quenelle moulds, line well with the quenelle mixture, place an oyster in the centre of each, and fill up with the same ; put them in a saute-pan with a little boiling water, cover with a buttered paper, and cook in the oven for fifteen to twenty minutes. >Shape a dozen small quenelles (like round balls), poach them in a little stock, put them with the remainder of the oysters (previously cut in dice) in a small stewpan, add half an ounce of butter and toss over the fire for a few minutes ; moisten with the bechamel sauce and the . oyster liquor previously reduced, mix a little cream with a yolk of egg and add to the ragout, season with a few drops of lemon-juice, a pinch of salt, and a dust of cayenne pepper ; have ready a border of mashed potatoes on a hot dish, unmould the quenelles, arrange them neatly on the border, put the little quenelles and oysters above mentioned in the centre, coat over -with the sauce, sprinkle with a few drops of liquid meat glaze, and serve hot. It is best to boil up the bechamel sauce and oyster liquor together, adding the egg-yolk and cream, and then strain over the •oysters and quenelles ; when once added the ragout must not be allowed to boil again, else it will curdle. 592. Quenelles frites aux Huîtres (Fried Oyster Quenelles).— Blanch and beard 12 to 18 large oysters, drain them and mask each with a layer of chicken forcemeat (Farce de Volaille, No. 403). The farce must cover the oysters on both sides. Egg and •crumb them twice and fry in hot fat a golden colour, drain, dish up, garnish with fried parsley, and serve with a boat of piquante or whitewine sauce. 593. Petits Pâtés aux Huîtres. — 1 lb. of puff-paste, 2 doz. oysters, £ gill cream, 3 yolks of eggs, 2 oz. butter, % teaspoonful lemonjuice, 1 oz. flour, parsley, salt, pepper, fish broth. Prepare the puff or feuilletage paste in the usual way, roll out about a quarter of an inch thick, put it on the ice for five minutes. Stamp out with a 3-inch fancy pastry-cutter eight or nine rounds, turn over, and place them on a baking-sheet, brush the surface with beaten egg, trace an incision with a smaller round cutter, previously dipped in hot water. Bake in hot oven for about twenty minutes, take out the soft part of the inside, save the lids, and keep the patties warm until required. Put the oysters, with their liquor, into a saucepan, let them come to the boil, drain them, remove beards, and cut each oyster in two (save the liquor). Melt the butter in a small stewpan, stir in the flour, and cook a little ; dilute with the oyster liquor, and sufficient fish stock to form a sauce ; let it boil for about ten minutes, add the yolks of eggs and the cream, stir well, but do.