Oysters With Celery

To each portion of oysters allow a tablespoonful of minced white celery and the same of sherry wine, saute' all together with butter, season with salt and red pepper; serve on toast with the liquor poured over.

Oyster Toast

Oysters scalded and drained, then pounded to a paste with cream, seasoned with lemon juice and red pepper, spread on circles of brown bread toast.

Oyster Omelet

Scald the oysters, add the liquor to a sauce Normande, reduce, put the oysters into the omelet, dip two of them into the sauce and place on top, then pour the sauce around the omelet.

Supreme Of Oysters

Oysters scalded and drained, the liquor strained through muslin and added to a rich Veloute sauce,brought to the boil, piece of chicken glaze then added, then finish by adding a little thick cream and the juice of a lemon, add the oysters; serve on toast.

Oyster Pie

Diamond shaped pieces of puff pastry ¾ of an inch thick when baked, split, the under side laid on the serving platter, the Supreme above laid on it, the upper part of the pastry laid on; served immediately. Another way, take the Supreme of oysters, add some chopped hard boiled eggs and parsley, fill in to a pie dish, cover with a puff paste, bake off quickly without letting the oysters come to the boil in the pie.

Cod And Oyster Pie

The Supreme above with the addition of flakes of fresh boiled codfish, prepared and served in the ways given for oyster pie.

Oyster Patties

The Supreme above filled into puff paste patty shells.

Oyster Pot Pie

The Supreme above, keeping out the oysters till the pie is finished, i, e., prepare the sauce,put it into the saucepan, bring to the boil, drop light dumplings all over it close together, place on the lid, and cook till dumplings are done, then remove the centre one, place in the oysters, replace the dumpling, keep very hot, but do not let it boil again; this method keeps the oysters plump and tender; serve with a sprinkling of chopped parsley. Cod and oyster pot pie may be prepared the same way, and is useful when oysters are few and you have some cod that wants using up, such as the shoulders that cannot be cut into nice steaks.

Epigramme Of Oysters

A rich Supreme as above, having the sauce thick enough to stay on the oyster when lifted out; arrange them down the centre of the serving dish, flanked with neatly fried oysters; serve garnished with triangle shaped pieces of buttered toast, the point dipped into the sauce, then into lobster coral.

Oyster Sauce

Oysters blanched and drained, liquor strained through muslin, brought to the boil, a butter and flour roux moistened with the boiling liquor, seasoned with salt, red pepper and lemon juice, finished with some boiling cream; this is used for white foods.

Oyster Sauce

For brown foods such as steaks, fried fish, meat pies, oyster pies, roast turkey, roast capon, etc., is prepared same as the preceding, but substituting a good brown sauce for the boiling cream.