(1060). Fried Oysters A La Horly (Huitres Frites A La Horly)

Poach some medium sized oysters in their own liquor, drain and suppress the hard parts; wipe them in a cloth, and lay them in a vessel to season with salt and pepper, adding parsley, chopped mushrooms, lemon juice and a little oil; let marinate for two hours; now dip them in fine frying batter (No. 137), into which has been mixed well beaten egg-whites; immerse each oyster into this paste and plunge them at once into very hot fat; fry them a fine color, drain, salt, and dress them on a folded napkin. Set a bunch of fried parsley on top and quartered lemons around; to be served with a separate sauce-boat of light tomato sauce (No. 549).

(1061). Oysters Fried With Butter Or Lard (Huitres Frites Au Beurre Ou Au Saindoux)

Fried Oysters With Butter

Poach the oysters lightly in their own liquor, then drain and roll them in pulverized cracker-dust, dip them in beaten egg that has been mixed with a little milk seasoned with salt and pepper and strained through a strainer; roll them in bread-crumbs. Put some butter into a sautoire or frying-pan; when very hot lay in the oysters one beside the other. and as soon as they are fried nicely on one side, turn them over on the other when done; drain, and pile them on a folded napkin, and serve very hot.

Fried Oysters With Lard

Drain medium-sized oysters; roll them in pulverized cracker-dust, then dip them in eggs to which have been added an equal quantity of oyster liquor and seasoned with salt and pepper, beaten well with a whisk and strained through a strainer. Roll them once more in the cracker-dust, shape them nicely, and plunge them into very hot lard; when a fine color, drain, besprinkle with a little table salt and dress on folded napkins.

(1062). Oysters On Crusts (Huitres Sur Croutes)

Blanch in their liquor, three dozen large oysters; pare and cut them up into five-eighths inch squares. Put on to reduce a few spoonfuls of good bechamel sauce ( No. 409), mix in with it two or three spoonfuls of raw, chopped, peeled mushrooms, continue to reduce the sauce without ceasing to stir, and incorporate into it slowly a few spoonfuls of the oyster broth, and a little cream. Use this sauce to mingle with the oyster salpicon, being careful to keep the mixture of a good consisteney,and use it to cover seven or eight hollow bread-crusts (No. 52), prepared the same as for poached eggs browned and emptied just when ready to serve. Smooth the surfaces, bestrew with bread-crumbs and sprinkle over with a little melted butter; brown them with a hot shovel or else a gas salamander, and serve.

Another Way

Prepare some oysters the same as oysters a la poulette (No. 1067). Cut the tops from some rolls, empty them by removing all the crumbs, rub fresh butter over the inside and outside of the rolls, color nicely in the oven; when the crust is crisp, fill it with the prepared oysters, put the cover on, and serve on a folded napkin.