(1069). Oysters Stuffed A La Mornay (Huitres Farcies A La Mornay)

Poach about thirty medium oysters in their liquor, pare and split them through the center, then stuff this opening with a fine hash made of half lobster, half mushrooms and a little parsley mixed with a little bechamel sauce (No. 409), reduced until it becomes thick; garnish a buttered baking dish with these oysters, cover with a layer of cold Mornay sauce (No. 504), smooth the top nicely and strew over some grated parmesan cheese; and color in a very hot oven or under, the gas salamander (Fig. 123).

(1070). Oysters Stuffed And Fried (Huitres Farcies Et Frites)

Poach large oysters in their own liquor: when cold, trim them and cut them through their thickest part without separating the pieces, then stuff this opening with a preparation of cooked fine herbs mingled with a reduced and thick bechamel sauce (No. 409); press down the top part so as to attach them together, then season. Just when ready to serve bread-crumb them Eng-glish style (No. 13), and fry them in clarified butter, and after they have attained a fine color, drain and serve them at once on folded napkins.

(1071). Oysters With Curry - Indian Style (Huitres Au Kari A L'Indienne)

Have some large oysters placing them in a saucepan with their own liquor, put on the lire and when slightly firm to the touch, drain and suppress the hard parts. Cut up two ounces of onions into very small squares; fry without coloring, besprinkle with a little flour, and stir well, then moisten with the oyster liquor and white wine, season with salt, pepper and curry, let boil, and despumate; add the oysters and keep warm until ready to serve. In the meantime cook some rice in water with salt and a piece of butter; when done and dry, add to it a very little bechamel sauce (No. 409), also a small pinch of saffron; heat it thoroughly and lay it in a plain border mold (Fig. 139) dipped in cold water; unmold it on the serving dish; lay the oysters inside this border, and send to the table while very hot.

(1072). Oysters With Fine Herbs (Huitres Aux Pines Herbes)

Drain medium-sized oysters; dry them on a cloth and roll them in flour, then saute them in very warm butter, and dress them on a hot dish; squeeze over the juice of a lemon, and bestrew the top with chervil, parsley and chives, all finely and separately chopped up.

(1073). Oysters With Parmesan Fried In Oil (Huitres Au Parmesan Frites A L'Huile)

Take medium sized oysters that have not been poached; drain and dry them in a cloth; then roll them in grated parmesan cheese. Beat up some eggs in a vessel; add the same quantity of cream, stir well, and strain through a strainer, dip the oysters in this, roll them in cracker dust, and smooth them nicely, plunge them into very hot oil, and fry them to a nice golden color, drain, salt, wipe and dress them on folded napkins.

(802). Pickled Oysters (Huitres Marinees)

Blanch some large oysters, drain them after the first boil and keep the liquor; boil some vinegar with cloves, whole pepper, whole allspice, half an ounce of each for every quart of vinegar, and add a little mace; put two-thirds of the oyster liquor with one-third of the vinegar, and also the oysters into hermetically closed glass bottles, and keep them in a cool place. Serve on side dishes with sliced lemon and sprigs of parsley set around.