The Washington herald., 1913-10-25
low the French Epicure Loves His
Oyster.

low the French Epicure Loves His
Oyster.
Judging by the infinite variety of ways
resented TO the public by the French
cooks we conclude that the oyster Is
quite as well beloved in the sunny land
Of France as in the less pleasure-seek-
inc realm of our British cousins; or by
the race-increasing tribe of Samuel There
are oysters that may be cooked and thus
made to provide a very dainty dish. Then
again, there are oysters that are such
dainty morsels, with delicate piquant
flavor that diminishes in very short
time after opening them, and is lost en-
tirelv in cooking. These should be
opened and eaten as nearly "out of hand
as the conventionalities of good society
will permit.
Perhaps the French excel in rendering
the most toothsome dishes of the delicate
bivalve. AS they have a finer apprecia-
ton of their delicacy and more acute
taste for retaining the frangible quality
while specializing the many oyster dishes
that are produced by their culinary
artists.
The smaller oysters, excepting the
sristocratic, unique Blue Point, are
usually of the finest and most pronounced
favor These. when they do not mas
Guerade as Blue Points, are the cheapest
oysters, and altogether the best for the
Durpose of combining in tasteful prepara-
tions.
Oysters a Ia Tartare.
These are salt, well-flavored oysters
scalded until plumb in their own liquor,
then drained quickly and served with
sauce tartar.
HuiIres en- PapiIIotes.
Mash some potatoes, as for the table,
adding seasoning and butter, and
enough -four to make paste that will
hold together. Cover one large or two
small oysters with this paste, making
oval shapes and place them in a but
tered pan and bake.
Oysters a Ia DuxeIles.
Boil the oysters two minutes, then
strain the liquor, measure, and thicken
each cupful of liquor with two level
tabIespoonfuls each of -four and butter
rubbed together and add salt and pep
per to taste, the beaten yolks of two
eggs and some chopped mushrooms.
Add the oysters, turn into baking dish
or shells, sprinkle fine cracker crumbs
over them and brown in the oven.
Oyster souffie.
Blanch tvgenty-four good-sized oysters
in their own liquor, then slice them, do
not chop, and let them cool. Mean
while make a sauce with two tablespoon
fuIs each of butter and -four, salt and
pepper and a cup of rich milk, and
beaten yolks OF two or three eggs. Cook
until smooth and thick, then put in the
oysters and the liquor. Pour the mix
ture' into little souffie cases, sprinkle each
with buttered and Drowned crumbs, and
bake in a moderate oven for about
eighteen minutes, then serve at once.
HuItes au Gratin a In Pointers.
Butter an oval china baking dish, and |
cover the bottom with layer of oysters |
OF medium or stewing size. Season with /
salt, pepper, and bits of butter size of |
peas. Then cover with a light layer of /
fine sifted bread crumbs. Moisten with q
little good sherry, or hard cider, and the
strained liquor. Fill the dish up in this
manner, with layer of crumbs on top.
Add the bits of butter, and place in
hot oven for fifteen minutes. Brown del
icately and serve at once.
CrOquettes of Oysters.
Put two quarts OF oysters in stewpan
with little broth. salt, pepper, ground /