(1063). Oysters, Philadelphia Style (Huitres A La Philadelphie)

Put two ounces of butter into a pan and let it cook till nut brown, then add to it twenty oysters well drained and wiped; fry them till they assume a light color on both sides, then pour in a quarter of a pint of oyster liquor, salt and pepper. Serve at the same time thin slices of toasted bread, or else pour the oysters over slices of toast laid in a deep dish.

(1064). Steamed Oysters And On Toast (Huitres A La Vapeur Et Sur Croutes Grillees)

Wash very carefully some medium sized unopened oysters: Jay them on a wire grater provided with a handle so that they can easily be removed when done; set this grater into a steamer, cover it as hermetically as possible, and when the oysters are opened, lift them out, take off the flat shell, and serve them in the deep ones. Each guest seasons his oysters according to his individual taste, with salt, black or red pepper or tomato catsup. Serve some melted butter separately.

Steamed Oysters On Toast

They must be steamed as for the above; open and put them into a sautoire with their own juice; season with salt, pepper and add a little fine butter, and serve them in a deep dish over slices of toasted bread.

(1065). Oysters, Bechamel With Truffles (Huitres Bechamel Aux Truffes)

Reduce a cream bechamel sauce (No. 411) with the oyster liquor; season with salt, cayenne and nutmeg; add the poached oysters (No. 1067) and just when ready to serve, stir in a piece of fresh butter and very finely chopped truffles.

(1066). Oysters A La Hollandaise (Huitres A La Hollandaise)

Poach the oysters (No. 1067), then drain them, dress them into a deep dish and cover them with a Hollandaise sauce (No. 477).

(1067). Fricasseed Oysters Or A La Poulette (Huitres Fricassees Ou A La Poulette)

How To Poach Oysters

Set a saucepan on the hot fire, and place the oysters in it with their own liquor, being careful to stir them about at times to prevent them adhering to the bottom; when firm to the touch, drain them from their liquor. They can also be poached by placing a few at the time between two tin sheets, the top one or cover being smaller than the bottom one. so that the ridge of the top sheet be the same size as the bottom of the lower one. Put the oysters in the bottom buttered sheet with their own liquor, salt, pepper and fresh butter, cover with the smaller sheet turned over, set this on the fire and at the first boil, place it in a slow oven for about ten minutes or until poached, then drain off the liquor.

Oysters Fricasseed Or A La Poulette

Reduce some veloute sauce (No. 415) with oyster liquor, season with salt, pepper and nutmeg, and thicken with egg-yolks diluted in a little cream; incorporate into it a piece of fresh butter, some strained lemon juice and chopped parsley.

(1068). Oysters, Viennaise (Huitres Fricassees A La Viennaise)

Reduce some veloute sauce (No. 415) with oyster liquor, and just when prepared to serve, thicken it with raw egg-yolks and cream; stir in a piece of lobster butter (No. 580), and some finely chopped parsley, mix the oysters with the sauce and serve.