The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-11-01
SIX NEW WAYS TO SERVE OYSTERS.
Roasted, BroiIed, Stewed i'm Butter
with Spinach and TabascO Sauce.


Oysters served at home are frequently
found to be lacking in the flavor which
marks those served at hotels and restau-
rants. That bugbear of the household
cuisine, the carelessness and incompe-
tence of the servants, the New York
Herald says, is the main cause for this
deficiency in flavor, which is only the re-
suit of slipshod service.
Oysters should be kept perfectly cold
until they are opened, and should be
thoroughly washed before using, as this
will add much to their appearance when
brought upon the table. They should be
opened upon the deep she'll to preserve
the juice, and should be laid upon
chopped ice shortly before serving. Six
oysters should be placed before each per-
son, with quartered lemon in the center
of the plate.
Another delicious way in which to pre-
pare oysters is:
Oysters in Shells a L'Anglaise-Select
eighteen large oysters. Put three into
each of six table shells and season with
pinch of pepper; sprinkle with fried
bread crumbs and lay them on a fiat
roasting pan. Place them in a very
brisk oven for about four minutes, or I'M
til the oysters rise; then serve on a dish
with folded napkin.
twenty-fOur medium-sized oysters in
their own liquor five minutes; add half
a pinch of pepper and half ounce butter
then drain them. keeping the liquor for
further use.
Add to the oysters a seasoned, thick
ened sauce made of their own liquor,
but be careful not to break the oysters
Fill six table shells with the prepara-
ton, sprinkle with grated fresh bread
crumbs and a little clarified butter and
brown we'll in an oven for six minutes.
Then serve on a folded napkin.
oysters a la Dumas-Place in the
sauce bowl a heaped teaspoonful Of salt,
three-quarters of a teaspoonful of finely
crushed white pepper, one medium
sized, sound, peeled and finely chopped
shallot, one heaped teaspoonful of fine
chives and half a teaspoonful of pars-
ley, also very finely chopped.
Mix lightly together, then pour in a
light teaspoonful of olive oil. six drops
tabasco sauce, one tablespoonful Worces-
tershire, and last one gill of good vine
gar. Mix thoroughly with a spoon, send
to the table, and with a teaspoon pour
little of the sauce over each oyster
just before eating them.
Broiled Oysters = Dip twenty-four
large and freshly opened oysters in
half bread crumbs and half cracker
dust; f1atten them with the hand, and
broil for two minutes on each side; then
| pieces Of toast.
Stewed Oysters a la Baltimore-Open
thirty-siX medium-sized fresh Rockaway
oysters; place them in a saucepan with
out their juice, adding one ounce of good
butter; cover the pan, put it on the
stove and let 1T cook for two minutes;
then add small glassful Of Madeira
wine and a little cayenne pepper; cook
together for two minutes longer; stir
thoroughly until boiling, and just before
serving squeeze in the juice of a good
lemon and half an ounce Of good butter
also a teaspoonful of finely chopped pars-
ley; serve Immediately in a hot tureen.
Oysters In Mali-Chop an onion very
fine, place it in stewpan with one ounce
of butter and let it get a golden color;
then add tablespoonful of cooked, finely
minced spinach, also a small glassful Of
white wine; have eighteen medium-sized
oysters chopped exceedingly small and
seasoned with pinch of salt and the
same Of pepper; place these in a stew
pan and let cook for fifteen minutes; put
in one whole egg, also a bruised Glove Of
garlic; stir; then take six large, clean
oyster shells, I'LL the bottoms with a bed
Of three parboiled oysters, cover them
with the spinach mixture and sprinkle
with fresh bread crumbs; flatten the tops
with the blade OF knife, pour a very
little clarified butter over and put them
in the oven for three minutes.