The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1897-11-16
To NInIsc ONsIcr. ncIirinna


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:
Nol-auVent d'Huitres In Walton.
Prepare large vol-au-v vent, made
of puff paste. Poach two dozen prime
oysters and some oyster crabs in n
liquid, drain well aud then put in a
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 yolks, finishing the same
with pinch of cayenne pepper and
small pats of the best butter. Strain
the same over the oysters. oyster
crabs, mushrooms aud lobster que
nelles, and fill with this preparation
the volau-vent above mentioned.
Serve on n napkin decorated with
parsley and trussed crawfsh.
Stewed Oysters la Colonnade. -
Take dozen prime, freshly opened
salt oysters, drain and then stew them
in butter, adding minced celery aud
half dozen buttons of fresh mush-
rooms, previously cleaned and washed;
add reduced cream. Season with salt
and paprlka to taste Cook for five
minutes and serve in hot tureen.
Oysters n la Philadelphia. Put two
ounces of butter into pan and let it
cook until brown, then add twenty
oysters well 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 a deep dish.
Oysters en- Brachette-Take nine
medium sized salt water oysters, par
boil them in their own gravy, then re-
move the eye. In the meantime Gu,
an equal number of very thin slices of
salt pork and fry them for about
minute. Then place the oysters on "A
silver skiver interlaid with the pork /:
then dip them in melted butter and
then roll in bread crumbs. Broil until
nicely Drowned, season to taste aud
serve immediately, having first sprin-
killed. with parsley.
Oysters n la Poulctte Put three or
four dozen mediums saltwater
oysters in Il saucepan in their own
Juice and let them come to boil.
Strain the oysters off and skim the
juice and add TO it half pound of but
ter; add thickening until you have Il
gravy triile thicker than cream. Then
strain 1T over the oysters through
fine sieve and add II little lemon iuice.
Season with salt, cayenne pepper and
mace and serve Immediately
Scalloped Oysters n la Creole-Take
two dozen large saltwater oysters.
Put them in Il pan in their own Juice
and place on the fire until they boil.
then drain Take five ounces Of best
table butter, one large tablespoon of
Hour; mix and let it simmer for half
minute without getting brown. Then
take half Of the oyster Juice and add
an equal portion of cream, and let il
cook to thick sauce; mix it with the
oysters and -four and butter. Season
with salt, little cayenne pepper. a
sOupcon Of nutmeg and little Worccs-
tershire sauce Wash and clean thor
oughly dozen large, deep oyster
shells, then put about six oysters in
shell; sprinkle with parmesan cheese.
bread crumbs and little fresh butter.
Bake for ten minutes in brisk oven
and serve Immediately.
Currie Of Oysters One dozen large
saltwater oysters. Stew i'm chatting
dish in their own juice until they boil.
then strain; add one teaspoonful Of
curric 10 tho Juice and make n little
thickening by adding one tcaspoonful
of flour and piece of butter a. large
as a nut. Season with salt and flour
over the oysters. Serve immediately