The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1895-11-16
THE OYSTER.
OYSTER BIsQUE.

OYSTER BlSQUE.
Oyster bisque is delicious One pint
of chicken or veal stock (the liquor IN
which chickens have been boiled Is ex-
cellent for this purPose); one pint OF
oysters, one cup of milk, two eggs,
heaping cup of bread crumbs and one
great spoonful of butter rubbed in one
of -four. Strain the stock and set over
the fire with the crumbs in a farina
kettle. In another vessel heat the
oyster liquor, and when it SINNERS add
the oysters chopped fine; cook all
twenty minutes. In third vessel
scald the milk, stir into this the Toured
butter. boil up sharply and pour upon
the beaten eggs; set in hot water while
you turn the oysters and liquor into
the kettle containing the stock and
crumbs and cook together before put
ting in the parsley and other season
ing: Finally pour in milk and eggs,
after which the soup must not boil, but
stand in hot water three minutes.
Servo promptly in 4 hot tureen-
Planned OYSTERS.
For panning oysters in the following
way, use patty pans, scallop plates or
small, deep china saucers. Cut pieces
of thin toast to fill the bottom, butter
them we'll, pour a tablespoonful OF
vell-seasoned oyster juice upon each
piece, dip the oysters in their liquor
and put q double layer of them upon
each piece of toast. Place a morsel OF
butter upon the top, put all into a bak-
ing pan, cover and set in a quick oven
to bake eight or ten minutes. Serve
with small bits of lemon to each pan.
LUNCHEON DISH.
A tasty dish for luncheon is made
thus: Upon q very fine wire gridiron
place some slices of salt pork cut very
thin; on each slice lay a good sized
oyster or two small ones; broil, and
serve hot with fried parsley, coffee,
crisp toast and chopped cabbage.
CHILLED OYSTERS.
To grill oysters have the Rrlddle
heated some time before using. When
ready, just touch the griddle all over
with butter or fat bacon tied up in a
clean white rag. Lay the oysters care
! fully on the hot surface with a spoon
and turn with spoon. The whole
PANIED oysters is to have them dry as
dry can be before cooking.
DEvI1ED OYSTERS.
To devil oysters take fifty blanched
oysters, four ounces OF butter, one
| tablespoonful of flour, one tablespoon
| full of fine cracker dust, one salt-spoon'
| full salt, one half tablespoonful dry
mustard. Rub the butter and flour &c
| a smooth cream. Put the juice OF the
oysters into a sauce pan. Set over a
clear fire, stir in the butter and flour
| add the other ingredients, with the ex
| ceptlon of the oysters, and bring to 8
boil; then put in the oysters, take OF
the fire, let stand minute, and Pou1
| into a hot tureen and serve.
| IN THE SHELL.
To devil oysters in their shells, selec
large ones and when opened keep then
in their deep shells with their liquor
Place the shells on q gridiron, season
| with cayenne pepper and salt. placini
! a small piece of butter on the top o
each oyster. Have your fire brigh
and q few minutes will suffice to COO!
them.
Chopped oysters and cucumbers II
mayonnaise is served with fish.
Fried oysters make . Rarnish TO
baked fish. They should be fried per
fectly brown on both sides and De ar
ranged around the fish on the platter
OYSTER SALAD.
Cut q quart of oysters into bits. mi
them with two-thirds sss much blanche
l tender celery, also cut, not chopped
Put in q glass dish and pour over 1T
| good .nayonnaise dressing and serv
Immediately. Until the oysters an
celery are mixed. keep both in yer
cold plars.--pstyaat Fyee Press