European and American cuisine

Oyster Bolls. — Put 18 large oysters in a saucepan, strain the liquor over them, and place over the fire; as soon as boiling.remove, drain the oysters in a sieve, and cut each into 4 pieces. Melt 1 tablespoonful butter in a saucepan, add Vs tablespoonful flour, stir 3 minutes without browning ; add 1 cupful of the oyster liquor, Vt cupful flne-chopped mushrooms, 1 small bouquet, 1 even teaspoonf ul salt, Vt even teaspoonful white pepper, V4 teaspoonful nutmeg, boil 5 minutes ; remove the bouquet and add the oysters ; cook 2 minutes. Mix the yolks of 2 eggs with Vt cupful cream, and add to the saucepan, stir until nearly boiling, then add 1 tablespoonful lemon juice. In the meantime cut the tops from 6 French rolls to remove the crumbs ; brush the inside and outside over with butter, set the rolls with the tops on a baking sheet in a hot oven ; bake light brown and crisp ; fill the rolls with oysters, put on the covers, and serve on a folded napkin. Oysters à l'Italienne.— Place 2 handfuls of well-washed spinach in a saucepan, cover with boiling water, add a little salt, and boil 10 minutes ; then drain ; press out all the water, and chop the spinach fine. Fry 2 tablespoon! uls fine-chopped onions in 1 ounce butter and 1 bruised clove of garlic 5 minutes without browning; add Vt cupful of the chopped spinach, 12 fine-chopped oysters, 1 teaspoonful salt, Ys teaspoonf ul pepper, 2 tablespoonfuls cream, stir and cook 5 minutes ; then remove from the fire, and add the yolk of 1 egg and 1 whole egg. Blanch 12 large oysters in their own liquor ; have ready 6 shells, put 2 oysters in each, cover with the preparation in saucepan; sprinkle over little grated bread crumbs and melted butter, and bake 15 minutes in a hot oven. Serve on a folded napkin. Broiled Oysters.— 'For a family of six, take 3 dozen large oysters, dry on a soft towel, dip in melted butter, and roll in cracker dust ; lay on a broiler and broil over clear fire 2 minutes on each side ; sprinkle over Y^ teaspoonful salt. Dress the oysters on a warm dish, garnish with fried parsley and cut lemons, serve with French bread and butter. Oyster Salad. — See my book "Desserts and Salads," recipe 908. Oysters à la Normandie. — Place 1 pint of oysters, without their liquor, in a saucepan over the fire ; add 1 teaspoonful butter, the juice of 1 lemon, 1 even teaspoonful seasoning salt, let simmer 3 minutes ; then remove from fire. Melt 1 ounce butter in a saucepan, add 1 tablespoonf ul fiour, stir 2 minutes ; add 1 cupful chicken broth, 1 cupful oyster liquor, and 3 tablespoonfuls mushroom liquor, a small bouquet, cook 5 minutes ; then remove the bouquet ; add ½ teaspoonful beef extract, ⅛ teaspoonful seasoning salt ; mix the yolks of 2 eggs with 1 tablespoonf ul lemon juice, add it slowly to the sauce ; add last 2 tablespoonfuls cream and the oysters ; let them get hot, and pour over 6 slices of toast. Pickled Oysters. — Procure 1 hundred large oysters; place them with their liquor over the fire, let come to a boil, then remove