The Washington herald., 1913-10-25
The Table and the Kitchen
By Ida AMES WILLIS

mace. and two ounces of butter. Let
holi about two minutes and then drain.
Save the liquor. Let the oysters cool q
| little and then slice them, do not chop
Make a white rouX or sauce with two
ounces butter, tablespoonful chopped
| shallots, an ounce of flour, using pastry
! -four. Dilute with a cup of the oyster
liquor. Stir and boil FIVE minutes Add
\ four beaten yolks Of eggs, a little sweet
| red pepper cooked and minced fine; the
sliced oysters and some minced parsley
| Stir and cook three minutes longer, and
! then add squeeze Of lemon juice and
spread on shallow dishes to cool When
| well set, take a good spoonful of the
paste and shape with a long knife,
spatula, in rectangular shape, making
them an inch thick. Roll in bread crumbs
and fry in deep hot fat until nicely
Drowned. Garnish with parsley and
| lemon and serve.
Oysters n In TiIleroI.
Parboil three dozen large oysters in
their liquor with half pint of veal
broth, and an ounce of butter; drain on
sieve. Thicken the gravy with two
ounces of flour worked smooth with two
ounces of butter; let it boil up; add the
beaten yolks of three eggs, salt, pepper,
utes longer, then mingle the oysters, per-
fectly well-drained, with the sauce, and
turn into shallow dishes to cool. Join
the oysters in pairs. being careful to
have them well overlaid with the sauce,
roll in bread crumbs and beaten egg,
then in the crumbs again patting them
gently until smooth. Fry in deep hot
Fat. Dish up in a circle on a outlet
plate, fill the center with curly parsley
oV,a
Serve tomato sauce in a separate bowl.
French Fricassec of Oysters.
Procure three dozen large oysters and
put them in stewpan with pepper, nut
meg, a little broth, and two ounces of
butter. Stir occasionally and boil about
two minutes. Drain the oysters and
strain the liquor through a fine sieve
Melt in a sauce pan, one and half
ounces butter with an ounce and one-half
of flour. Dilute with enough of the
oyster liquor to make a consistent sauce
Boil ten minutes, add a little red pepper
and salt if required, four beaten egg
yolks mixed with juice of half a lemon,
and two ounces butter. Stir and heat
Well, but do not allow to boil, put the
drained oysters in butter first This
gives fine flavor, particularly when the
oysters are Drowned quickly on a well
creased very hot griddIe and at once
placed in the sauce
French Grill.
Procure large fat oysters, the creamy
looking kind. Drain and wipe on a soft
cloth. Dust with salt and pepper. Have
some melted butter in o large frying pan,
drop in the oysters and fry briskly for |
moment or so. simply to stiffen the
oysters on each side, then quickly arrange |
in a fine wire oyster broiler, and broil a |
light brown on both sides over a mod
crate fire. Place them on buttered toast |
moistening a little with some of the
heated liquor; then pour the butter from |
the frying pan over the oysters and serve |
with parsley and lemons quartered.
Oysters a la MiIanaise.
This is a dish of alternate layers of
cooked macaroni or spaghetti and oys-
ters, with creamo sauce, favored with
cheese and beaten yolks of eggs added;
cracker meal or buttered crumbs spread
over the top and the whole baked a nice
brown in a fairly hot oven. The oven
should not be hot enough 70 boil the
sauce, as this will harden or tougher
both egg yolkes and cheese.