The new century cookery book

Open the oysters and remove the beards ; ’preserve a little of the liquor and eighteen round shells. Wash the shells and wipe dry ; butter the inside. Put a teaspoonful of bechamel sauce in each of the shells, also a few drops of oyster liquor and lemon-juice ; lay the bearded oysters on this, season with a dust of kroma or cayenne, put a little more sauce on top of each ; sprinkle with bread-crumbs, and lay a tiny piece of butter on top of each. Place them on a baking-sheet in a quick oven for ten minutes or less, just long enough to slightly colour the top ; dish up on a very hot dish on a folded napkin ; garnish with a few sprigs of freshly-picked parsley, and serve as hot as possible. 1813. Huitres à la Tsar. — 12 oysters, 12 rounds of sliced cooked ox-tongue, 1 oz. anchovy paste, 3 oz. grated Parmesan cheese, i lemon, 3 oz. flour, 1£ oz. butter, 1 yolk of egg, salt, and cayenne. Sift the flour, mix it with two ounces of grated cheese, and rub in the butter ; add a pinch of salt and a dust of cayenne, and work into a stiff paste with egg-yolk. Roll out, stamp out some rounds about two inches in diameter, place them on a buttered baking- sheet, and bake a golden colour. Put the oysters, after having removed the beards, with some of the liquor in a saute-pan ; sprinkle with lemon-juice, a pinch of salt, and a dust of cayenne ; toss over the fire till hot, but do not let them boil. Mix the anchovy paste with the remaining cheese, spread on one side of the baked biscuits. Heat up the rounds of tongue in a little butter and place one on top of the paste, or place the tongue on the biscuit and spread a layer of the paste on the tongue. Put an oyster in the centre of each ; bake a few minutes ; dish up, garnish with parsley, and serve. 1814. Coquilles à la Suedoise. — Open eight to ten large oysters, take out the oysters and beard them. Clean the deep shell of each oyster and place them on the ice to get quite cold. Meanwhile mix an ounce of ‘ hygienic caviare ’ with a finely chopped shallot and a few drops of lemon-juice. Put a teaspoonful of this into each oyster-shell and place an oyster upon it. Garnish with tiny sprigs of parsley, dish up, and keep on the ice till wanted for table. Hand a plate of thinly cut brown bread and butter along with this dish when serving it. 1815. Huitres en Caisses à la Royale. — Prepare a ragout of oysters, using the oysters whole (bearded), and add a well flavoured white wine sauce, or veloute (No. 206), incorporate cayenne, lobster butter, and Parmesan cheese to taste, fill a number of small souffle cases, cover each with panurette or fresh bread-crumbs, cheese, and oiled butter, and bake for a few minutes in a very hot oven. 1816. Croquettes aux Huitres ( Oyster Croquets). — Make a salpicon of minced oysters, bechamel sauce (No. 202), mushrooms, and cooked white fish, well seasoned and mixed with egg-yolks. Shape into croquettes, egg, crumb, and fry in deep fat. Drain and dish up. 1817. Bonnes Bouches aux Huitres ( Oyster Titbits). — Wrap each oyster into a thin slice of streaky bacon, fasten on skewers, and broil them. Place each on a small round of fried bread (crouton). Dish up, garnish with fried parsley, and serve hot.