Chafing dish and casserole cookery

Blanch in their own liquor and beard twelve large oysters, drain them and cut them into quarters, or smaller if liked. Prepare a sauce as directed in the foregoing recipe, and add a yolk of egg and a few drops of lemon juice. Heat up the oysters in this, and fill up a number of puff paste patty or bouchee cases with the prepared mixture. Curried Oysters. (. Huitres a V Indienne.) Prepare a curry sauce as directed for “ Curried Eggs,” add a teaspoonful of lemon juice, and drop in one dozen large fat oysters, previously bearded and fried in butter, also half the oyster liquor. Cook them very gently for a few minutes, and serve with plain boiled rice. Oyster Fritters. ( Beignets d’Huitres.) Make a light batter with one ounce of flour, one yolk of egg, one dessert-spoonful of olive oil, a pinch of salt, and half a gill of milk. Beat it well, let it stand for an hour, then carefully stir in the whisked white of an egg. Beard one dozen large oysters, sprinkle over with a little lemon juice, and season with salt and pepper. Dip each oyster into the batter so as to completely cover them, then drop them one at a time into very hot butter contained in the chafing dish. Fry to a rich brown, take up, drain, and serve hot. Chafing Dish Cookery Oyster Omelet. {Omelette aux Huitres.) Cook six large oysters in their own liquor without actually boiling. Drain them well, remove the beards, and cut the oysters into small pieces. Beat up the yolks of four eggs, add a pinch of salt and pepper, then add the oysters, and lastly the whites of the eggs whisked to a stiff froth. Melt an ounce of butter in a chafing dish blazer, when hot pour in the egg mixture, and stir with a fork over a bright fire till the eggs commence to set, then shape and fold over, let cook for a minute or two longer, and turn the omelet on to a hot dish. Note. — Half the liquor of the oysters can be added to the eggs ; this will make the omelet moister and lighter. Knotted Oysters. ( Huitres f rites.) Remove the beards from a dozen large oysters, and proceed to treat them the same as directed in the recipe for “ Fried Scallops.” Fry them in hot butter, and serve with quarters of lemon. Oysters on Toast. {Huitres sur Croutes.) Remove the beards from a dozen large oysters, and put them in a dish containing enough milk to cover the oysters. Have ready some toasted and buttered bread, cut into oblong pieces about 1| in. wide — six pieces will be required. Place two oysters on each piece of toast, season with a little cayenne or paprika pepper, and pour over enough white sauce to just cover the oysters. Sprinkle with a few breadcrumbs and a few drops of lemon juice. Fry them in a chafing dish blazer for ten minutes. Dish up, and garnish with sprigs of fresh parsley, and serve hot. Another and more simple way is to slightly broil the oysters with a little fresh butter, then season and put them on neatly cut slices of hot Chafing Dish Cookery buttered toast. Dish up, garnish with lemon quarters and parsley, and serve. Oyster Sauce. {Sauce aux Haitres.)