Grilled Oysters A La Virginie Huitres Grillees A La Virginie

Take some fine raw fresh oysters, season with finely-chopped eschalot, parsley, and fresh mushroom, pour a little warm butter over them, and then dip them into whole beaten-up raw egg and then into fresh browned breadcrumbs, and put separately into a hot grill-iron and cook before a clear fire for about five minutes. Dish up on a bed of sliced cooked tomatoes (see recipe). Put the liquor from the oysters into a stew-pan with two or three tablespoonfuls of good Espagnol sauce (vol. i.), bring to the boil, add a few drops of strained lemon juice, pour round the tomatoes, and serve at once for a breakfast or luncheon or dinner dish.

Coquilles A La Venitienne Coquilles A La Venitienne

Take some scollop shells (allowing one to each person) and rub them over with butter; then place in each four raw bearded oysters, one sliced hard-boiled yolk of egg, three boned and filleted Christiania anchovies that have been cut up in little square pieces, and two or three cooked and sliced button mushrooms; sprinkle over these a little finely-chopped parsley, and break into each shell half an ounce of butter in tiny pieces and a very little finely-chopped eschalot. Cover this over with sauce prepared as below, using a forcing bag with a large rose pipe for the purpose; sprinkle over the top of this a few browned breadcrumbs; place the shells on a baking-tin and put them in a moderate oven for about fifteen minutes; then dish up on a hot dish on a napkin, and garnish each coquille with a little hard-boiled yolk of egg that has been rubbed through a wire sieve. Place a round of truffle on the top of each, and sprinkle with a little chopped parsley. Serve hot for a break-fast, luncheon, or second-course dish.

Sauce For Coquilles A La Vexitienne

Put into a stewpan two ounces of butter and the same of fine flour, and fry together without browning; then pound the beards of the oysters till smooth, and add them to the flour and butter, with two and a half gills of liquor from the oysters and the mushrooms. Stir these together over the fire till boiling; season with a dust of Marshall's Coralline Pepper and a little salt; add the juice of one lemon, a tablespoonful of thick cream, tammy, and use as instructed above.

Croutes A La Buckingham Croutes A La Buckingham

Cut some croutons of bread about two inches wide and a quarter-inch thick and fry them a pale golden colour, then place on each a little round piece of thinly-cut and crisply-fried bacon, and arrange on the bacon by means of a forcing bag and plain pipe about a dessertspoonful of mushroom puree (vol. i.), then place on this a raw bearded sauce oyster that has been shaped in warm butter, dusted over with a little coralline pepper, and sprinkled with a little lemon juice. Whip two whites of eggs, a pinch of salt, and a dust of coralline pepper till quite stiff, put it in a forcing bag with a large rose pipe and mask over the croutons forming the egg into cone shapes; then sprinkle all over with grated Parmesan cheese, place the croutons on a baking-tin in a moderate oven for twelve to fifteen minutes, when the egg garnish should be a nice golden brown colour. Remove from the oven and dish up the croutons on a paper on a hot dish. Serve for breakfast, luncheon, or second course.