The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1897-12-05
MAYS TO COOK OYSTERS.
GOOD RECIPES nv FAMOUS CHEFS
OF THE QUAKER CITY.
Eleven Rules, some OF Them Less
New Than Others, for Fine Dishes,
with Bivatves as the Founda-
tiOn-The Others Are Very Plain.

Now that the oyster season has opened
and oysters are said TO be particularly
use and "a good crop this year, readers
wilt probably be interested IN the foto
Ing from the Philadelphia Times, The re-
eipes were prepared BY famous F.-ila-
delphla chefs whe have made a study OF
the oyster and It's possibilities:
voi-ma-y~ms a'Haitres n la Walton.
Recipe by A. Laurent, chef Hotel WAL
ton. Prepare a large voi-au-Sent, made
of pun paste. Peach two dozen prime
oysters and some oyster crabs In white
alae. drain well. and then put In
sa a4=epan with some cooked heads OF
fresh mushrooms and some quenelies
made Of lobster.
in another pan prepare rich white
sauce made of the liquor and white wins
iA which the oysters We're pareosIed,
thiclsen II with egg soks. finishing the
same with a pinch OF cayenne pepper and
small pats of the best butter Strain
the same over the oysters. oyster crabs.
mushrooms and lobster quenelles. and nh
with this preparation the voi-aa~vent
above mentioned. Serve on napkin
decorated with parsley and trussed craw-
fish.
stewed Oysters a In Coiopnade.
Recipe by chef Ernest Henri. OF the
coionuade; Take a dozen prime. freshly
opened salt oyaters drain and then stew
them In butter adding minced celery and
a half Dozen buttons OF fresh mushrooms
previously cleaned and washed: add re-
siuced cream and n little Beurio t'isnls,
also a dash az old Madeira, season with
salt and paprika 10 taste. Geek for
i've minutes and serve in a hot tureen.
oysters u In philadelphia.
Recipe by Jean Maretti chef Centi-
mental hotel Put two ounces OF butter
into ran and let IL cook until brown.
shen add twenty oysters we'll drained and
wiped. Fry these I'LL golden color,
tnen pour over them a quarter OF pgnt
90 oyster liquid. SEASON with salt and
PEPPER, then serye on toast ~ deep
dtsh.
Oysters ga Brschette.
Recipe by Charles r~ienre chef Hotel
STAFFORD; Take nine medsum-xszed sat-
water oysters parteil them IT. their own
gravy, then remove the eye In the moan
time cnt au equal number ar very thin
slices of salt rork and fry Them fnr bout
Minute Then place tn. oysters en- a sill
Ner sklver jnterls.d with she park; then 7fn
them IN melted butter ana then rail ln
bread crumbs. Brou them until ntes,v
Drowned. season 10 taste end serve sperae-
diateiy, having arat sprinkled with par.
siSy.
Oysters q la peuIett~
Recipe by William asve. chef t;trard
heuse, put ;hree nr four medium Stwad
saU water oysters iH saucepan n their
oNu iufce ard 1T them -c..st IN baff
Strain tae oysters OF and sk(m She Juice
a1rd ada 10 & half ropnd 81 batter. add
1htckauing until you have A gravy a trtea
thicker thaa cream Then strain Il ov
fhe oysters through = FIVE sieve ara ADJ a
ulsse le0ou },s(ce, season Nth saf cay
crne pepper. and mace. and srT1l itut1e-
d5ateiy.
sCsitenra Oysters "a la treots.
Recipe ~ Finite HsGerer. chef fFosel
Steaien. Take two 5aser tsrSe sat- water
oFstevs Pr them 10 pan ia tnelv own
t0ies aaf p'ase - fse are untfl they h,st.
'lfsn 3rsin. Take five ounces az hest tails
batter @Esc large Tablespoon ~ -four. NIX
sN5 3rt e simmer foT q halg minute WITH
eVt ssIl$as brown Then yaxe half Of tNa
oyster futce arS asa an equal portion II
cteans aHe les e v,~ok - Thick Saacss. rasx
~ @tTh t&e Hy steers. aGd fA8v ana huffs~
%ss~en with salt. ls,tse cayenne pepper.
IS Sauf,ssa % nutmeg. SRA l.tt!s woTce~-
tcr sauce, wash snt ctSAa thnrorEh ly 4
dosen lArse. deep oyster sa%lss: tAea vus
ataaE SIX oysters IN A shat Rnrfak3a WITH
fa-Fa%sAr cheess. bread crumbs. ara ~.
''e fresh tatssf. FAKE fer ten minutes IN
"a brisk even and aerys Immediately.
Currie at oysters.
Rsesre hy Alfred navai cAet A,dfs~ -
set, Gee &ossa large s5tS water oysters
Sew IN casrag atss 81 lAs3r ewa ti3tee
assttl th%s haas. teen strain adj ana tea
sxSsaafa - carrie . the fu:ca ART make a
hsl1e th.c6s1tsx ny a53tag ane yeasaaaa-
fal 81 Sour ard ntece AZ aNster as tagse
AZ nut. SzasSn mtia salt ard pear oysr
'hs osseFs s@sNe ss1nsea1ase3y IA Glazing
d1sss
HsTe s~e = few simple recipes for cock
tas oysters In sas family, They ars glvea
hy The chsf ~ Hee&hay's oysteg sAt0on and
FsK ssarsnfs
stew~a Gy.G~rs.
Tss- sae cYgtsrs a-A butter s-a ses>o1
scessFz{ tx 10 ss-t y. E@Hn pas EaxM taic
cAz and eSeS goF saSes salE4seA Aae ire