(1056). Oysters A La Villeroi (Huitres A La Villeroi)

Poach some large oysters in their own liquor; drain and wipe them dry. Reduce some veloute sauce (No. 415), with the oyster liquor and a little jelly, thicken it with egg-yolks, and leave it to get nearly cold; cover the oysters with one or two layers of this sauce, range them on a baking sheet, one beside the other, and put them away until thoroughly cold, pare them, then dip in beaten eggs, roll them in bread-crumbs, and fry in plenty of hot fat to a golden color; drain and dress them on a folded napkin; lay on top a bunch of fried parsley, and serve with a sauce-boat of Madeira sauce (No. 492).

(1057). Oysters Baked, A La Crane (Huitres Au Gratin A La Crane)

Lay in a deep dish fit to be placed in the oven, a bed of medium sized drained oysters; season with salt, pepper, and a few small pieces of butter; sift over some fresh bread-crumbs, and pour in a little sherry wine and some of the oyster liquor; repeat the same operation until the dish is full, then besprinkle the whole with bread-crumbs; scatter small pats of butter here and there, and set the dish into a hot oven for ten to fifteen minutes to bake them a fine color, then serve.

(1058). Oyster Brochettes With Truffles (Huitres En Brochettes Aux Trunffes)

Poach in their liquor three dozen large oysters; when they are cold, pare and season, run a small wooden skewer through their centers, alternating each oyster with a round slice of cooked truffle. Dip these brochettes into a well reduced allemande sauce (No. 407), into which has been added chopped mushrooms and fine herbs. Range them at once on a baking sheet, and leave them in the ice-box till the sauce is thoroughly cold; three hours later, detach them from the sheet, remove the superflous sauce, and shape them nicely, roll them in white bread-crumbs, dip them in beaten eggs, and again in bread-crumbs, smooth the surfaces, and plunge the brochettes into very hot fat, until they attain a golden color; then withdraw the skewers and dress them at once on a folded napkin. Garnish with fried parsley.

(1059). Broiled Oysters, Maitre D'Hotel And On Skewers (Huitres Grillees Maitre D'Hotel Et En Brockettes)

Drain some large oysters; wipe dry, and season with salt and pepper; range them on a hinged broiler, coat over either with melted butter or oil (but no bread-crumbs), broil them over a quick fire without coloring, then dress them on pieces of toast, and pour over a little slightly melted maitre-d'hotel butter (No. 581); or, they may be bread crumbed after dipping in butter, and then broiled over a slow fire, covering with the maitre d'hotel butter.

For Brochettes Or Skewers

Blanch some large oysters, run a skewer through them twining around with a band of very thin and fat bacon, cut sufficiently long that one alone answers for a brochette; sprinkle over some butter, and broil them over a quick fire, then dress them on a hot dish, and cover with maitre d'hotel butter (No. 581).