The Swedish, French, American cook book

Take a quart of oysters; put on stove in their own liquid with some pepper and salt; make a rich sauce from one tablespoon butter, two tablespoons flour, the liquid from the oysters, little Worcestershire sauce, little onion juice, and some cream. Put one layer of oysters, then a layer of cream sauce, then sprinkle with a layer of American or Parmesan cheese, then oysters, cream sauce, and cheese — until the dish is full. On the top put cheese mixed with bread crumbs; bake in a hot oven until golden brown — from twenty to twenty-five minutes. Serve with a supreme sauce. Oysters ( Huitres ) a la Villeroi Select nice large oysters; let them come to a boil in their own liquid; flavor with some onion juice, Worcestershire sauce, pepper, salt, and lemon juice. Put in pairs on a pan; leave the pan on the side so all the juice will drain off*. Make a very thick villeroi sauce with one tablespoon butter, two tablespoons flour, one cup of the oyster liquid, and half cup mushroom juice if at hand. Coat oysters heavily on both sides and all around while the sauce is hot; then leave on the pan until cold. When cold, dip in egg and fresh bread crumbs and fry golden brown. Arrange on a paper napkin — one oyster resting on the other, lengthwise; a fancy paper frill can be stuck in each. Serve with hollandaise sauce and cucumber salad for luncheon or dinner. Devilled Oysters ( Huitres diablees) a la Villeroi Are prepared in the same way. See recipe: Oysters a la Villeroi. Flavor the sauce with mustard. Oysters with Mousse of Spinach a la Hollandaise Huitres a la Mousse d’Epinards, Sauce hollandaise Put a quart of oysters in their own liquid on the stove with pepper, salt, and some lemon juice. Make a rich hollandaise sauce. When the oysters are hot, put them in centre of the mousse of spinach; serve some hollandaise sauce on top and all around. De¬ licious dish for lunch or dinner. COLD OYSTER DISHES Jellied Oysters with Tomatoes a la Ericsson Hammond Huitres en Gelee de Tomates, a la Ericsson Hammond Take two quarts oysters; put on stove in their own liquid with some pepper, salt, slices of onion, and a little Worcestershire sauce; let come to a boil; then let stand to get cold; remove oysters and put in a drainer. Take two cups of the liquid, two cups tomato juice; add to this a large package of Cox’s gelatine; clear with the white of one or two eggs; drain through a fine cotton flannel. Take a ring mould; put a layer of the aspic in mould; then put oysters across with a strip of truffle in between each — one layer all around the mould. Then add carefully a layer of the aspic (that is very cold) to cover the oysters. Then put another layer of oysters, then aspic, then oysters, and so on — until mould is full. Leave on ice until ready to serve; turn out on a paper doily; garnish all around with lemon and chopped tomato aspic and parsley. This is served as a cold dish with cold aurorian sauce or with the salad. Delicious for a hot day. Pickled Oysters ( Huitres matinees)