Drain and wipe some large blanched oysters; remove the muscle part and replace it by a round piece of lobster cut the same size. Make some small oval line foundation paste croustades; cover the insides with buttered paper, fill with rice, bake and empty; fill them halfway up with cooked mushrooms, cut in three-sixteenths of an inch squares, mingled with a little well-seasoned blond chaudfroid, made by mixing a little brown chaudfroid (No. 594) with white chaudfroid (No. 596), and over these lay the oysters; put in a layer of half-set jelly, applying it with a brush, and decorate each croustade with chervil leaves; cover with more jelly.

(2520). Garnishing Of Oysters With Jelly (Garniture D'Huitres A La Gelee)

Open some large oysters, poach, remove the muscle and split them in two through their thickness; cover both sides with a layer of jellied mayonnaise (No. 613) and reshape them as before; then lay them slightly apart on a baking sheet; brush the surfaces several times with half-set jelly, and keep them for a few moments on ice; afterward remove by cutting away the jelly all around with a plain pastry cutter dipped in hot water; detach the oysters from the sheet, heating this underneath, then dress.