105. Oysters And Almonds

Chop fine and pound to a paste, with a little thick cream, half a cup of blanched almonds. Have ready a pint of mashed potatoes beaten with melted butter and cream until very light. Add the almonds to this and heat through; then pile on a platter and garnish with fried oysters and slices of lemon or serve with a good chutney.

106. Oyster Pickle - Spanish

Mix and scald a cup of olive oil, half a cup of vinegar, two teaspoons of salt, three teaspoons of chilepepines, three of whole pepper corns, two tablespoons of sweet marjoram, a clove of garlic. After two minutes drop in six dozen large oysters with a cup of their liquor. Boil until the oysters are plump, a few minutes only, then skim out and if the sauce is too sharp add more of the oyster liquor. Pour over the oysters, garnish with sliced lemon and chile pepper, and serve cold for supper.

107. Oyster And Shrimp Curry

Make a thick curry sauce (No. 124) substituting milk for chicken broth. Before adding the cocoanut cream, heat two dozen large oysters and half a pound of boiled shelled shrimps (or the same amount of crab meat in large pieces) in the sauce, and cook until the oysters are done; then add the cream and, when quite hot, serve in a rice ring (No. 227).