Oysters A La Creole In Timbales

Bread And Butter Sandwiches

Cucumber And Sweetbread Salad Cheese Wafers

Imperial Cream

Coffee Salted Almonds

Colors - Pink and White

Table Decorations - Pink and White Roman Hyacinths.

Oysters A La Creole

Drain 1 quart of oysters, wash and remove all bits of shell from each one. If very large cut in half.

Scald 1 pint of milk or cream. Thicken with 1/4 c butter and 1/2 c flour, made into a roux. Season with salt, pepper, 1/2 t onion juice, 1 T lemon juice, 1 T chopped parsley and 2 T chopped pimentoes. Cook until thick and creamy, then add the oysters. When plump serve in Timbale Cases.

Timbale Cases

Beat 2 eggs slightly, add 1 c milk. Sift 1 c flour and 1/4 t salt together. Add enough of the egg and milk to make a batter that can be beaten smooth and velvety, then add the rest of the liquid. Fry with a timbale iron in deep fat.

Timbale Frying

The best iron for frying is the hollow one which fills with the hot mixture and cooks from the inside as well as the out. When frying turn the timbale batter into a cup, lower the hot iron into the cup so that the batter comes within 1/2 inch of the top. Remove quickly and immerse in the hot fat. When crisp and brown remove from the fat, turn the iron upside down to drain, then slip from the iron onto brown paper. Turn over and drain the inside. If the cases are soft, rather than crisp, the batter is too thick, and should be diluted with milk.

Cucumber And Sweetbread Salad

Prepare two pair of sweetbreads according to directions given on p. 138. Cool and cut into dice. Have ready an equal quantity of cucumber cubes standing in salted ice water. Soak 2 T gelatine in 1/4 c cold water, then dissolve in 1 c boiling water. Add 4 T lemon juice, salt and pepper. While cooling whip 1 pint of double cream until stiff. Add the gelatine, the sweetbreads and the cucumbers. Fold all together, turn into moulds wet with cold water, either individual or one large mould. The latter should be square so that the salad may be cut in good serving pieces. Serve on a lettuce leaf with French Dressing or Mayonnaise.

Mayonnaise Dressing

Mix 1 t mustard, 1 t salt, 1 t powdered sugar and a dash of cayenne with the yolks of 2 eggs; then add, a few drops at a time, 1 1/2 c olive oil. As the mixture thickens thin with 2 T lemon juice or 2 T vinegar, a few drops at a time at first, alternating with the oil. If desired, add 1/2 c cream, beaten stiff, or the whites of 2 eggs stiffly beaten, just before serving.

In making Mayonnaise have the ingredients cold; if necessary set in ice water; work quickly, using a wooden spoon during the first part of the process, then a Dover egg-beater as the Dressing gets thick and heavy. If it begins to separate, break the yolk of an egg into another bowl and slowly beat the separated mixture into that.

Imperial Cream

Beat 1 quart of double cream stiff, add 1/2 c powdered sugar and 1/4 t salt; beat well. Cut and fold in 2 c dry cake crumbs and 1 c each candied pine-apple, cherries and nuts, cut fine. Set on the ice and serve very cold in sherbet glasses.

Salted Almonds

Blanche 1/2 pound of almonds according to directions given below:

Process I: Place on a shallow pan in the oven, stir occasionally until a rich, golden brown. Remove from the oven, add 1 T butter and 1/2 t salt. Stir well and turn out on brown paper.

Process II: Heat fat to 380 Fahr., or hot enough to brown bread in 20 seconds. Put the nuts into a frying basket and lower into the hot fat until golden brown. Turn out onto brown paper and dust with salt.

Process III: Saute the nuts in 2 T butter until golden brown. Sprinkle with salt and turn out onto brown paper to dry.

French Dressing

One-half t salt, 1/4 t mustard, 1/4 t pepper, dash cayenne, 6 T olive oil, 6 T lemon juice or vinegar. Add the lemon juice or vinegar very slowly to the oil and seasoning, mixed together. Have all material and dishes very cold.

Preparing The Luncheon

Make the timbale cases the first thing in the morning. Have the sweetbreads cooking while the timbales are being made. Soak the gelatine in cold water. Cut and dice the cucumbers and cover with boiling salted water; let stand 1 m; drain, and cover with salt ice water. Let stand until ready for use. Dissolve the gelatine and finish the salad. Blanch and salt the almonds.

Prepare the cake crumbs, fruit and nuts for the dessert. If dry cake is not on hand vanilla wafers or macaroons may be used. Dry thoroughly and roll.

Make the salad dressing. Prepare the lettuce, wrap in a damp cloth and keep in a cool place. Whip the cream for the dessert and prepare the table. Wash the oysters, measure the ingredients for the cream sauce. Make the sandwiches, put in a bowl and cover with a damp cloth.

Measure the coffee, letting it stand in cold water. Sweeten the cream, add the fruit, and let stand in a cool place.

When everything is ready, 10 m before time for serving prepare the oysters and heat the coffee.