Oysters In Brown Sauce (Filling For Puff Cases)

Bring a quart of oysters quickly to the boiling point, then drain. Melt two tablespoonfuls of butter; in it cook a slice of onion, three or four slices of green pepper pod and two slices of carrot until browned; add one-fourth a cup of flour and stir and cook until brown; add one cup of the oyster broth and one-fourth a cup of cream, cook until boiling, strain, then add the oysters and when very hot they are ready to serve in the puff cases.

The Creamed Chicken and Oysters in Brown Sauce may also be served in pastry horns, Swedish tim-bale cases, on toast, etc.

Oysters A La Poulette

1 quart of oysters

1½ cups of hot chicken broth

4 yolks of eggs

¾ cup of cream

A grating of nutmeg

1 teaspoonful of salt

½ teaspoonful of pepper

1 tablespoonful of fine-chopped parsley 1 tablespoonful of lemon juice

Pour a cup of cold water over the oysters, pick up each oyster separately, rinse in the liquid and remove bits of shell if present. Heat the oysters to the boiling point in the chicken broth. The broth is better if flavored with onion, celery, carrot and parsley. Beat the yolks, add the cream and stir into the hot mixture. Cook and stir, over boiling water, until the sauce thickens; add the other ingredients and serve at once. A cup of canned button mushrooms, cut in halves, lengthwise, may be added just before the eggs. Fresh mushroom caps, peeled, broken in pieces and simmered ten minutes in the chicken broth before the oysters are added, give a very choice dish. Two tablespoonfuls of flour cooked in two tablespoonfuls of butter are sometimes stirred into the broth before the oysters are added.