The true Democrat. [volume] (Bayou Sara [La.]) 1892-1928, 1897-10-30

over night. Rub off and polish with
dry cloth.
To Make Oysters Delicious.
The famous chefs of Philadelphia's
leading ,hotels have all made study
of the oysters possibilities and have
prepared new dishes for the lovers OF
the succulent bivalve. Seven Of them
will vie with each other this winter in
making their new dishes popular.
The following receipts have been pre-
pared by them for use in this great
work:
Yd-au-Vent id'Huitres la. Walton.
Prepare q large tol-au-vont, made
of puff paste. Peach two dozen prime
oysters aud some oyster crabs ma
liquid, drain well and then. put in
saucepan with some cooked heads OF
fresh mushrooms and some quenelles
made of Holsters. In, another pan
prepare rich white sauce in which
the oysters were parboiled, thicken it
with egg yolEs,; finishing the, same
with pinch Of cayenne pepper and
small pats of the best butter: Strain
the. same over the oysters, oyster
crabs, mushrooms and lobster sque-
nelles, and Eli with this preparation
the vol-au-vent above mentioned.
Serve on q napkin decorated with
parsley and trussed crawish.
Stewed Oysters a la Colonnade.-
lake dozen prime, freshly opened
salt oysters, drain and then stew them
in butter, adding minced celery and a
half dozen buttons Of fresh mush-
rooms, previously cleaned and washed;
add reduced cream. Season with salt
and papr1ka to taste. Cook for FIVE
minutes and serve in hot tureen.
Oysters a la Philade1b hia. Put two
ounces of butter into pan and LET it
cook until brown, then add twenty
oysters we'll drained and wiped. Fry
these till golden color, then pour
over them quarter of pint Of oyster
liquor. Season with salt and pepper,
then serve on toast in deep dish. &
Oysters en- Brachette-Take nine
medium sized saltwater oysters, par.
boil them in their own gravy, then re.
move the eye. In the meantime cut
=, an equal number Of very thin slices o.
salt pork and fry them for about 6
minute. Then place the oysters on {
silver skiver interlaid with. the pork
then dip them in melted butter anG
then roll in bread crumbs. Broil unit
nicely Drowned, season to taste an(
serve Immediately, having first sprin
kled with parsley.
Oysters Ia Poulette-Put three O.
four dozen medium sized salt-wate
oysters in saucepan in their owl
) Juice and. let them come to a boil
Strain the oysters off and skim tn
Juice and add to it q half pound Of but
, ter; add thickening until you have
gravy a. triae thicker than cream. The
;. strain it over the oysters through
fine sieve and add little lemon juice
, Season with salt, cayenne pepper an
b mace and serve Immediately.
. Scalloped Oysters Ia Creole-Tak
! two dozen large saltwater oysters
. Put them in a pan in their own juic
and place on the fire until they boi
then drain. Take five ounces Of hes
table butter, one large tablespoon {
-four; mix and let it simmer for a ha
minute without getting brown. The
o take half Of the oyster juice and ad
: an equal portion Of cream, and let
:, cook to thick sauce; mix it. with til
b oysters and -four and butter. Seaso
q with salt, little cayenne pepper,
soupcon of nutmeg and little Worce
- % tiers hire sauce. Wash and clean tho
y oughly dozen large, deep oyst'
. . shells, then put about six oysters in
y. shell; sprinkle with parmesan chees
!, bread crumbs and little fresh butte
Il Bake for ten minutes in brisk owe
+. and serve Immediately.
81 .Currie. of Oysters-One dozen lar|
IL saltwater oysters. Stew in a chaf1
" dish in their own juice until they boj
" then strain; add one teaspoonfpl
le currie to the juice and make d lit
ID thickening by adding one teaspoonf
y of -four and piece of butter as lar
is as nut. Season with salt and flo
u over the oysters. Serve immediate
H. chafns dish.