Oysters Baked With Mushrooms

Fricassee the oysters and mushrooms, having the sauce thick, fill into individual molds or shells, sprinkle the top with mixed cheese and breadcrumbs, bake a delicate brown; serve very hot.

Fricassee Of Oysters

Oysters scalded till plump in boiling milk, taken up, butter melted in sautoir and allowed to frizzle without becoming colored, flour then added to form a roux, made into thick sauce with the milk, seasoned with salt, red pepper, lemon juice and a dash of Harvey sauce, finished with a liaison of egg yolks and cream. Hot serving platter, buttered toast down the centre, oysters dipped in the sauce, placed overlapping each other down the toast; served with more of the sauce at the sides.

Baked Oysters With Cheese

Oysters wiped dry, then rolled in sifted breadcrumbs that are mixed with Parmesan cheese and chopped parsley, seasoned with salt and pepper, moistened with little white wine; arrange in scallop shell, strew with more cheese, bake a delicate brown and serve very hot.

Fried Oysters

Count oysters rolled in cracker dust or yellow corn meal, then in beaten eggs, then in the meal again, fried; served with quartered lemon.

Fancy Fry

Count oysters wiped dry, seasoned with mixed salt and red pepper, dipped in flour, then in mixed beaten eggs and whipped cream, then in sifted breadcrumbs, pressed slightly between the hands, fried a golden brown with butter; served with quartered lemon and garnished with green stuff,

Oysters Baked With Potatoes

Large oysters wiped dry, seasoned with salt and pepper. Duchesse potato mixture rolled out thin, cut out in diamond shapes, oysters laid in the centre, edges folded over and pinched into shape, arranged in a buttered baking pan, brushed over with beaten egg, baked a golden brown; served very hot.

Oyster Loaf

Small French rolls, insides hollowed out, the loaf shell then fried a golden brown with butter, the interior then filled with a fricassee of oysters.

Curried Oysters

Oysters scalded and drained, curry sauce made from the liquor, finished with a liaison of egg yolks and cream. Rice boiled in some scalded oyster liquor; served as a border to the curried oysters in the centre.

Italian Style Baked Oysters

Macaroni boiled in one inch lengths in oyster liquor from the scalded oysters, Fricasee sauce made of the liquor after the macaroni is drained. Buttered baking pan, alternate layers of the macaroni and oysters, the top strewn with mixed grated cheese and breadcrumbs, dashed with melted butter, sauce then poured over, baked till set; served very hot.

Oysters In Casserole

Line the casserole with Duchesse potato mixture, fill the interior with oysters in a rich Poulette sauce, bake lightly and serve.

Creamed Oysters On Toast

Scalded oysters placed into a rich cream sauce, then arranged on buttered toast; served with the sauce poured over.