First blanch thirty-six small oysters, then drain and wipe them on a napkin, cut away the muscles or hard parts and fill in this space with a crab croquette preparation (No. 879). cover the oysters with a light coating of bechamel sauce (No. 409), with finely chopped truffles added, and leave them in till they are very cold, then dip them in bread-crumbs and beaten eggs and fry them in clarified butter.

(698). Oysters, Mussels Or Milts A La Villeroi Garnishing (Garniture D'Huitres De Moules Ou De Laitances A La Villeroi)

Blanch, drain and wipe thirty-six oysters; reduce an allemande sauce (No. 407). with the oyster liquor, adding two tablespoonfuls of cooked fine herbs, let get cold and coat the oysters with it. leave them till very cold, and then dip them into eggs and fry them a fine golden color. For mussels proceed the same, only first removing the black piece adhering to them; milts are to be cooked also the same.

(699). Oyster Garnishing For Shells And For Patties With Mushrooms (Garniture D'Huitres Pour Coquilles Et Pour Bouchees Aux Champignons)

The first step to take is to open the oysters, detach them from their shells, and poach them in their own juice, after this is done, drain them off. They can be bread-crumbed and baked in their own shells if needed whole, or in small scollop shells if they are in salpicon (No. 165), or else they are used to garnish bouchees. To prepare them for the patties proceed as follows: Blanch thirty-two medium sized oysters in their own juice in a saucepan, drain and dry them on a napkin. Fry a finely chopped shallot in two ounces of butter, moisten with the oyster juice, add a pint of bechamel sauce (No. 409), reduce and then strain the whole through a tammy (No. 159), cut the oysters into small squares and fry them in two ounces of butter over a brisk fire, and add them to the prepared bechamel, also two tablespoonfuls of chopped mushrooms.