Miss Parloa's kitchen companion

For six persons use one solid quart of oysters, a cupful and a half of chicken or veal stock, one teaspoonful of fine-minced onion, a cupful of fine-chopped mushrooms, three table-spoonfuls of flour, six of butter, a generous pint of grated bread crumbs, the yolks of three eggs, two table-spoonfuls of lemon juice, one-fifth of a teaspoonful of cayenne, one quarter of a teaspoonful of white pepper, and about three teaspoonfuls of salt. Put the oysters and stock on the fire in a stew-pan. The instant they begin to boil, take them from the fire ; skim them, and then turn into a colander that has been placed over a bowl. Pour off one pint of the strained liquor, being careful not to get any sand in it. Now put five spoonfuls of the butter in a stew-pan and on the fire. When the butter is melted, add the onion and mushrooms. Cook for five minutes, stirring all the while, and being careful not to brown the mixture. Now add the flour, and stir until the mixture is frothy. Draw the saucepan back to a cooler part of the stove, and gradually add the pint of strained liquor. Stir until it boils, and then simmer for three minutes. Add the yolks of the eggs, well beaten, the oysters, and the seasonings, and take the pan from the fire. Turn the mixture into an escalop dish. Cover with the grated crumbs, and dot these with the remaining table-spoonful of butter. Bake in a moderately hot oven for twenty minutes. This dish is suitable for an entree or for a supper dish. Oysters a la Villeroi. For six persons use two dozen large oysters, half a pint of chicken or veal stock, two large table-spoonfuls of butter, two of flour, three eggs, one table-spoonful of lemon juice, one-third of a teaspoonful of pepper, and some salt and dried bread crumbs. Put the oysters in a stew-pan with the chicken stock, and place on the fire. As soon as they boil, take them from the fire and skim them. Now turn them into a colander which is placed over a bowl, to save the liquor. Mix the butter and flour together in a saucepan. Add a cupful and a half of the oyster liquor, and place the mixture on the fire. Stir all the time until it boils ; then set it back, and let it simmer for three minutes. Beat the yolks of two eggs well, and add to them two table-spoonfuls of the cool oyster liquor. Stir this into the sauce, and cook for one minute, being careful to stir all the while and not to let it boil. Take from the fire, and add the lemon juice ; also season with salt and pepper, and then set away to cool. Beat well one whole egg and the white of another. Add half a teaspoonful of salt, and beat a little longer. Now season the drained oysters with salt and pepper. Dip them one by one in the cooled sauce, being careful to cover every part with it. As each oyster comes from the sauce, roll it lightly in the bread crumbs. When all have been treated in this way, dip them in the beaten egg and then roll again in the bread crumbs. Fry in fat for a minute and a half. Arrange on a warm napkin, and garnish with quartered lemons and parsley. Serve Bechamel or tomato sauce with them, if they are served for an entree, but if they are for a supper dish there should be no sauce.