Salads, Sandwiches and Chafing-Dish Dainties Part 27

=Oysters, No. 2.=

INGREDIENTS.

1 pint of solid oysters.

4 tablespoonfuls of b.u.t.ter.

1 tablespoonful of lemon juice.

1 scant teaspoonful of salt.

A few grains of cayenne.

Beaten yolks of 2 eggs.

_Method._--Put the oysters into the blazer. When they look plump and the edges curl, put the blazer into the hot-water pan and add the seasonings. Add a few spoonfuls of the liquor from the pan to the yolks of the eggs, and, after mixing well, pour into the chafing-dish. Stir constantly until the liquor thickens, then serve on thin slices of b.u.t.tered toast or on thin crackers.

=Oysters a la D'Uxelles.=

INGREDIENTS.

1 pint of parboiled and drained oysters.

1 pint of oyster liquor or chicken stock.

4 tablespoonfuls of b.u.t.ter.

4 tablespoonfuls of chopped mushrooms.

4 tablespoonfuls of flour.

A few drops of onion juice.

A few grains of cayenne.

1 teaspoonful of salt.

1 teaspoonful of lemon juice.

Yolks of 2 eggs.

_Method._--Let the oysters be parboiled and drained beforehand. (To parboil, heat quickly to the boiling-point in their own liquor.) Melt the b.u.t.ter in the blazer, add the flour, salt and pepper, and cook till frothy; add the oyster liquor or chicken stock and cook until the boiling-point is reached. Now add the oysters, and, as soon as they are heated thoroughly, put the blazer into the bath and add the beaten yolks, the onion and lemon juice and the mushrooms. As soon as the eggs thicken the sauce a little, serve on toast or crackers. If uncooked mushrooms are used, cook them in the b.u.t.ter two or three minutes before the flour and seasonings are added.

=Curried Oysters.=

INGREDIENTS.

1 pint of oysters (parboiled and drained).

1/2 a cup of cream.

2 tablespoonfuls of b.u.t.ter.

1 tablespoonful of flour.

1/2 a cup of oyster liquor.

1/2 a teaspoonful of curry powder.

1/2 a teaspoonful of chopped onion.

1 teaspoonful of salt.

1 saltspoonful of pepper.

_Method._--Cook the onion and b.u.t.ter in the blazer a few moments. Mix the flour and curry powder and stir into the b.u.t.ter. When frothy add the oyster liquor. As soon as the sauce boils up once, add the salt, pepper and cream, and, in a moment, the oysters. When the oysters are thoroughly heated, serve on b.u.t.tered toast or crackers.

=Curried Oysters, No. 2.=

INGREDIENTS.

1 quart of oysters.

1/4 a cup of b.u.t.ter.

One small mild onion.

1 tablespoonful of curry powder.

1/4 a cup of flour.

1 cup of oyster liquor.

1 cup of white stock.

1/2 a cup of thick tomato pulp.

Salt and pepper to taste.

_Method._--Bring the oysters to the boiling-point in their own liquor, skim, drain, and set aside. Heat the b.u.t.ter in the blazer, saute in it the onion cut in slices, stir in the flour and curry powder mixed with the salt and pepper, and, when frothy, add the oyster liquor, stock and tomato pulp (a pint of pulp reduced by slow cooking to half a cup). When the sauce boils, add the oysters; and when hot serve on b.u.t.tered toast or fried bread.

=Frica.s.see of Oysters.=

INGREDIENTS.

1 quart of oysters.

4 tablespoonfuls of b.u.t.ter.

Yolks of 2 eggs.

1/2 a teaspoonful of chopped parsley.

1 tablespoonful of flour.

Pepper, salt, cayenne.

_Method._--Brown the b.u.t.ter and add to it the parsley, seasonings and flour; let heat, then add the well-drained oysters, and, when the edges begin to curl, add the well-beaten yolks. Serve on warmed plates, with fried bread and parsley.

=Creamed Dishes.=

(_Oysters, shrimps, lobsters, sweetbreads, chicken, veal, fish, mushrooms, asparagus tips, peas, etc._)

INGREDIENTS.

2 tablespoonfuls of b.u.t.ter.

4 tablespoonfuls of flour.

2 saltspoonfuls of salt.

2 cups of cream, or 2 cups of milk and 4 tablespoonfuls of b.u.t.ter.

1 saltspoonful of pepper.

1 pint of fish, meat, etc.

2 tablespoonfuls of mushrooms, chopped or diced.

1 teaspoonful of chopped parsley.

1 teaspoonful of onion juice.

1 tablespoonful of lemon juice.

_Method._--Prepare the sauce in the usual manner. If oysters are used, they should have been parboiled previously and drained, and, if large, cut in pieces. Fish should be flaked when hot, and meats cut into dice when cold.