Evening star. [volume] (Washington, D.C.) 1854-1972, 1897-09-03
TO MAKE OYSTERS DELICIOUS.
Chefs of Philadelphia Hotels Give New
KcceiptS for Fine Dishes.

Chefs of Philadelphia Hotels Give New
Receipts for Fine Dishes.
From the Philadelphia Times.
The famous chefs of Philadelphias lead
ing hotels are ready for the oyster. They
have all made study of it's possibiliti ties
ard have prepared new dishes for the
lovers of the succulent bivalve. Seven of
them will vie with each other this win
ter in making their new dishes popular.
The following receipts have been pre-
pared by them for use in this great work:
Vol-nu-vent d'Huitres n In Walton.
Receipt by A. Laurent. Chef Hotel Walton.
Prepare large vol-au-vent made of puff
paste. Peach two dozen prime oysters and
some oyster crabs in white wine. drain
well and then put III saucepan with some
cooked heads of fresh mushrooms and
some quenelles made of lobster.
In another pan prepare a rich white
sauce made of the liquor and white wine,
in which the oysters were parboiled. thick
en- it with egg yolks. finishing the same
with pinch of cayenne pepper and small
pats of the hest butter. Strain the same
over the oysters, oyster crabs. mushrooms
and lobster quenelles, and fill with this
preparation the vol-au-vent above meh-
tened. Serve on napkin decorated with
parsley and trussed crawfish.
Stewed Oysters n In CoIOnnade
Receipt by Chef Ernest Henri of the Colonnadc
Take Il dozen prime. freshly opened salt
oysters. drain and then stew them in but
ter. adding minced celery and half dozen
buttons of fresh mushrooms, previously
cleaned and washed; add reduced cream
and a little Beurie Ulanis: also a dash of
old Madeira Season with salt and paprika
to taste Cook for five minutes and serve
in a hot tureen.
Oysters la Philadelphia
Receipt by Jean Maret'i, Chef Confidential Hotel.
Put two ounces of butter into a pan and
let it cook until brown. then add twenty
oysters well drained and wiped. Fry these
till a golden color. then pour over them
quarter of a pint of oyster liquor Sea-
son with salt and pepper then serve on
toast in a deep dish.
Oysters en- Rrachette.
Receipt by Charles Liebre. Chef Hotel Stafford
Take nine medium-sized salt water oys-
tiers, parboil them in their own gravy. then
remove the eye In the meantime cut an
equal number of very thin slices of salt
pork, and fry them for about a minute.
Then place the oysters on a silver skiyer
interlaii with the pork; then dip them in
melted butter and then roll in bread
crumbs. BroIl until nicely Drowned, season
10 taste and serve immediately having
first sprInkled with parsley.
Oysters 81 In PouIettc
Receipt by William Vance. Chef Girlrd House
Put three or four dozen medium-sized salt
water oysters in a 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 CT butter; add thickening
until you have a gravy a trifle thicker than
cream Then strain il over the oysters
through fine sieve and add little lemon
juice. Season with salt cayenne yeppcr
and mace and serve Immediately.
ScaIIoPed Oysters a la Creole
Receipt by Emile Heicre- Chef Hotel stenton.
Take two dozen large salt water oysters.
Put them in pan in their own juice and
place on the fire until they boil, them drain
Take five ounces of best table butter one
large tablespoon of flour; mix and let it
simmer for a half minute without getting
brown Then take half of the oyster ifice
and add an equal portion of cream and
let IL COCK to thick sauce; mix il with The
oysters, and flour and butter. Season with
SAT-. little cayenne pepper soupcon of
nutmeg and a little Worcestershire sauce
Wash and clean thoroughly ii dozen large
deep oyster shells; then put about six oys-
tiers in shell; sprinkle with parmesan
cheese, bread crumbs and a little fresh
butter Bake for ten minutes in a brisk
oven and serve Immediately.
Currie of Oysters
Receipt by alfred Duval, Chef AIlire Hotel.
One dozen large salt water oysters Stey
in chafing dish in their own juice until
they boil, then strain: add one teaspoon
ful of eurrie TO the juice and make a little
thickeninS by adding one teaspoonful of
flour and a piece of butter as large as a
- nut Season with salt and flour over the
oysters Serve Immediately in chafing dish