Prepare either one large or sufficient small vol-au-vent (No. 180). Poach a few dozen large oysters in while wine and their own liquor, and when well drained, pare and lav them in a small saucepan. On the other hand, put on to reduce two gills of good bechamel sauce (No. 4o9) incorporating into it slowly a part of the oyster juice, and when the sauce is considerably reduced and thick, finish it with a little cream; pour this over the oysters, and heat them in a bain-marie (Fig. 122) without allowing them to boil; at the last moment till the vol-au-vent with this prepared garnishing, and serve very hot.

(2405). Vol-Au-Vent Of Oysters A La Maintenon - Small (Petits Vol-Au-Vent D'Huitres A La Maintenon)

Set into a saucepan some fresh butter and lemon juice, place it over a hot fire, and add to it some fine raw oysters; after poaching and draining them cut them into pieces, return to the saucepan and season with nutmeg, pepper and salt, and then add some pike quenelles (No. 90); also some cut-up truffles and mushrooms; add a little veloute sauce (No. 415) and thicken it just when ready to serve with raw egg-yolks diluted with a little cream and fine butter. Fill the small vol-au-vent crusts with this, keeping all very warm, put on the cover and serve on a folded napkin.