The Swedish, French, American cook book

Let the oysters come to a boil in their own liquid, with juice of a lemon, pepper, salt; leave in the broth until cold. Butter charlotte moulds; decorate with a branch of truffles lengthwise; line with shrimp mousse; put in the mould two oysters that have been joined with the thin part together and the heavy part to each end; cover with shrimp mousse; put in a pan of hot water; cook six minutes — well covered. Turn out on a white or green foun¬ dation with a hollandaise sauce in the centre; garnish with un¬ peeled shrimps and a paper frill in each. Serve as a fish entree for luncheon, dinner, or supper. Oyster Fricassee ( Fricasse d' Huitres) a la Europeenne Put a quart of oysters on stove in their own liquid, with pepper, salt, and some lemon juice; let come to a boil. In the meantime, cook some small scooped-out carrots, little shallots, some little button mushrooms, etc. When done, add the oysters to the vege¬ tables and let come to a boil. Put in a saucepan a tablespoon butter and two tablespoons flour; stir until well dissolved, then add the liquid; beat until nice and creamy; flavor to taste with pepper, salt, and some sherry; add the oysters and vegetables; then add half cup cream with yolks of two eggs. Shake the pan until it commences to boil; then add two tablespoons chopped parsley. Serve inside a rice border as an entree for dinner or luncheon. Garnish with parsley. Creamed Oysters ( Huitres a la Creme,) a la Bercy Take a quart of oysters; put on stove, with pepper and salt, until it comes to a boil. Put a large tablespoon butter in a saucepan, with two tablespoons flour, one cup of the oyster juice, and one cup of milk; stir to a smooth thick rich sauce; add the oysters; flavor with some lemon juice and then some rich cream just before serving. Arrange on a hot platter; garnish with lemon and parsley. Fried bacon is delicious to garnish the dish with, also pastry or buttered triangles of toast. Serv$ for luncheon or supper. Oysters ( Huitres ) a la Kromeskys Put a quart of oysters on the stove in their own liquid; flavor with pepper, salt, and some lemon juice; leave until cold; then cut in small pieces. Put in a saucepan a spoon of butter and two heaping tablespoons flour; add the liquid from the oysters (about one cup); make sauce very thick; add the oysters, some onion juice, pepper, salt, and some Worcestershire sauce; put it on a buttered pan to get cold. When cold, cut pieces from the batter; in the meantime, slice some very fat bacon; roll bacon around each piece of oyster; dip in the batter made from eggs, flour, and milk; then fry in boiling hot fat. Arrange on a napkin or paper doily; garnish with lemon and parsley. Serve with supreme sauce. Broiled Oysters with Butter ( Huitres grillees au Beurre) Select large-sized oysters; dip in salad oil; put on a broiler; sprinkle with pepper and salt, and broil until they begin to get brown; then turn out on a plate; cover with some butter; put in oven a second; then have ready some pieces of toast. Arrange the oysters on each piece of toast. Pour melted butter over with some chopped parsley and garnish with lemon and parsley around. Serve for luncheon or dinner. Oysters ( Huitres ) au Gratin