Sherry Oyster Cocktail

ALLOW six small oysters to each cocktail and pour over a dressing made of Sherry wine, salt, and cayenne, allowing two tablespoons wine and a few grains, each, salt and cayenne, to each cocktail. Let oysters stand in sauce in a cold place fifteen minutes before serving time.

Mayonnaise Of Oysters

Clean selected oysters; put in omelet pan and parboil in their own liquor. Remove tough muscles and discard. Marinate soft portions with French Dressing and let stand in ice box until thoroughly chilled. Arrange for individual service on small, crisp lettuce leaves (placed on small plates), allowing three pieces of oyster for each portion. Garnish with Mayonnaise Dressing forced through pastry bag and tube and serve at once as a first course at dinner.

Norfolk Oysters

1 1/2 cups hot boiled rice 1 pint oysters 1 cup white sauce.




1 cup buttered cracker crumbs.

Cover bottom of buttered baking dish with one-half the rice, cover rice with one-half the oysters, pour over one-half the sauce, dot over with butter and sprinkle with salt and pepper; repeat, using remaining ingredients. Cover with crumbs, and bake in a hot oven thirty minutes.

Oysters Louisiana

Clean and parboil one quart oysters, reserve liquor, and add enough water to make one and one-half cups. Cook three tablespoons butter with two tablespoons chopped red pepper and one-half tablespoon finely chopped shallot, five minutes. Add four tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, oyster liquor. Bring to the boiling point and season with one-half teaspoon salt, one-eighth teaspoon paprika, few grains cayenne, and one tablespoon Sauterne wine. Arrange oysters in large buttered scalloped shells, pour over sauce, sprinkle with grated Parmesan cheese, and pipe around edge of shells a border of Duchess potatoes. Arrange in pan and bake until thoroughly reheated.