The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1901-12-15
THE UNIVERSAL OYSTER.
Ways OF Preparing Them RECON-
mended by Hotel Caterers.
Leslie's Weekly.


While the universal order in the city is
for oysters on the half shell, there are
occasions, events. when the conventionali-
ties OF the hour demand something else.
The Holland House chef, Gustav decker,
known TO good livers, is one of the author
tiles on the various ways OF preparing
the bivalve. Some Of the more popular
recipes as furnished by him, are appended,
for by this time you have caught your
oyster How will you have itg
Oysters a la Bearnaise.-Place large oys-
tiers in a saucepan on the fire: poach slight
ly in their own liquid. drain and suppress
the hard parts; roll sautOir containing
cooked fire herbs. Butter boat-shaped
tantlet rnolds; line with a delicate chicken
force-meat, and lay one oyster and some
of the herbs in every mold; cover with
more force-meat; poach, unmold, and dip
IN beaten eggs; roll in bread crumbs; fry
in clarified butter Serve in a sauceboat
of tomato Bearnaise sauce.
Oysters Risolettes la Pompadour:-
Blanch the oyster; drain and suppress the
hard parts; prepare round pieces of thin
pancake, two and a half inches in diam
eter; nil half OF each with thick Italian
sauce; lay an oyster on top and cover with
sauce: force a quarter-inCh cord of fsh
quinele force-meat through a Garnet on
one-half of the pancake: fold over and
fasten the edges together; dip in beaten
eggs, then In bread crumbs, and fry 10
fine color: dress on a folded napkin and
garnish with bunch of fried parsley.
Oyster Brochettes with Truffies.-Poach
I'm their LIQUOR three dozen large oysters,
when they cold. pare and season. run
a small wooden Skewer through their cen
ter, alternating each oyster with a round
slice of cooked truffle- Dip the brochettes
into well-reduced allemande sauce into
which has been added chopped mushrooms
and fine herbs. Range at once on bak-
ing sheet and leave them in an ice-box till
the sauce is thoroughly cold; three hours
later, detach from the sheet, remove the
superfluous sauce, shape them nicely. roll
in white bread crumbs, dip in beaten eggs.
and again in bread crumbs. smooth sur
faces. and plunge the brochettes into very
hot fat until they attain a golden color:
then withdraw skewers and dress at once
on a folded napkin. Garnish with fried
Then there are various other ways Of pre-
pairing oysters, which the epicurean may
learn on inquiry of any caterer "OscsIf-
OF the WaldOrf-Astoria, furnishes the fol-
lowing from his book OF voluminous recipes:
oysters, American style. are placed In a
sauce bowl with one heaped teaspoonful OF
salt. three-fourths Of a teaspoonful OF
underground white pepper, one medium
sized fine, well-peeled shallot, one heaped
teaspoOnful of chives and one OF parsley,
all finely chopped. Mix lightly together:
pour in a teaspoonful OF olive OIL six drops
of TObasco sauce, one saltspoonful OF
Worcestershire sauce then five and one
half tabIespoonfuls of good vinegar. Mix
with a spoon and il is ready for use.
Baked Oysters in Their Shells.-Remove
the boards of the oysters; dip them first IN
beaten egg and then I'm finely-grated bread
crumbs that have been seasoned with pep
per, salt and grated nutmeg. Place the
oysters IN their lower S1ellS, put "A small
piece of butter on each; bake for a few
minutes in a brisk oven. Place the shells
with the oysters on a dish. squeeze a small
quantity of lemon juice over each and
serve.
Oyster Fricassee.-Open and beard some
| oysters; put into a stewpan with their own
| LIQUOR one ounce Of butter and strained
| Juice OF half lemon: season with a small
quantity each OF cayenne pepper and
| grated nutmeg; simmer gently by the side
| OF the fire for a few minutes Beat yolks
| OF three eggs with three tabespoonfuls OF
sherry strain and pour in with the oysters.
| Toss over the fire for minute, turn on to
| a dish and serve.
Fried Deviled Oysters.-Take a pint OF
| oysters, wipe dry and lay on a fat dish;
cover with butter well-warmed and mixed
with cayenne pepper and lemon Juice; turn
| over and over in mixture for ten minutes;
| roll in a paper OF rolled crackers or sifted
| bread crumbs: dip into beaten egg and
| again roll in the crumbs; fry IN boiling lard
and butter mixed and serve as hot as pos
/ sible.
Stewed, Baltimore Style.-Open three
dozen nedium-sized fresh oysters place Ia
| a saucepan with their liquor; add one ounce
| OF butter; cover pan, place IL over the IRE;
| cook for two minutes: add a wineglassful
/ of Madeira, little cayenne pepper, cook
| together for two minutes longer, add one
! gill Of Spanish sauce and half-glaze. Stir
/ until boiling; Just before serving squeeze IN
| iunce OF a lemon; add one-half ounce OF
butter a teaspoonful OF finely-chopped
/ parsley; serve in hot tureen.