This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1 cupful steamed oysters
1 cupful cooked veal
4 tablespoonfuls butter or oleomargarine 6 tablespoonfuls flour
1 teaspoonful parsley
3/4 teaspoonful salt
Few grains cayenne
1 tablespoonful lemon juice
Few grains nutmeg
Steam the oysters. Chill, cut in small pieces and mix with the veal cut in bits. Make a sauce of the butter, flour, cream and seasonings. Add the oyster mixture, chill and form into chop shapes. Dip in egg, diluted with melted butter, then in well-buttered crumbs and bake in a dripping pan until brown.
12 French rolls
1 pint oysters
2 tablespoonfuls butter
1/2 cupful thick cream
Grating lemon rind
Few grains mace
Salt and pepper to taste
Cut the tops from the rolls, scoop out the crumbs and brush thoroughly both inside and out with butter. Set in a hot oven to brown. Fry the coarse crumbs in the butter. Remove the oyster muscles, then place the oysters in a saucepan, with the fried crumbs and seasonings. Shake over the heat until the oysters begin to curl, add the heated cream and serve very hot in the rolls, accompanied by fried crumbs.
2 tablespoonfuls butter 2 tablespoonfuls flour 1 cupful milk or cream
Yolks 2 eggs Dash of cayenne Dash of mace
Steam the oysters and cut each one into four pieces. Make a white sauce of the butter, flour and cream, add the seasonings and remove from the fire. When a little cooled, add the beaten yolks, stirring vigorously; place again over the heat, and stir until thickened, then add the oysters. Serve, in hot pattie-shells, or bread croustades.
Wash the desired number of oysters thoroughly. Place in a frying pan with a generous lump of butter. Dredge lightly with salt and pepper, and cook gently over a moderate heat until the edges curl - about five minutes - and serve on buttered toast.
1/3 teaspoonful salt
1 pint oysters
2 tablespoonfuls lemon juice Few drops Worcestershire
1 teaspoonful horseradish Crumbs
1 cupful white sauce 1/2 cupful minced celery
6 slices toast
Clean the oysters and marinate (let stand) in the lemon juice, Worcestershire and horseradish half an hour. Drain, sprinkle with salt and pepper, dip in fine dry crumbs and saute (fry) in butter. When the edges curl, remove to slices of hot buttered toast, pour around the white sauce, and sprinkle with the minced celery.
1/2 pint small oysters
1/4 pound fresh mushrooms
1 cupful milk
2 tablespoonfuls butter 2 tablespoonfuls flour
Wash the oysters, cut the mushrooms in small pieces, fry till softened in the butter, and add the flour and the milk. Season. Let boil, and drop in the oysters; put the mixture in six small ramekins. Set over rounds of the pie crust and bake quickly.