1 quart of oysters. 1/2 an onion. 1 teaspoonful of curry powder. 1 teaspoonful of salt. 1/2 teaspoonful of paprika. 3 tablespoonfuls of cornstarch. Hot milk or cream as desired. 3 tablespoonfuls of butter.

Quickly heat the oysters to the boiling point in their own liquor, drain and strain the liquor; sauté in the butter without browning the onion cut fine, add the seasoning (the curry may be omitted) and the cornstarch; when frothy dilute with the oyster liquor and let simmer ten minutes, then keep hot over hot water; pound the oysters, then pass them through the purée sieve, and reheat in the sauce. When ready to serve, dilute to the consistency desired with hot milk or cream and pass through a sieve. Serve in each plate four or five.

Oyster Forcemeat Balls

1/2 cup of cooked oysters. 1/2 cup of fresh mushrooms. 1/2 cup of bread crumbs. Yolk of egg.

Peel the mushrooms, sauté five minutes in a little butter, chop fine, add to the oyster purée, or oysters, parboiled and chopped, with the sifted bread crumbs, salt and pepper and uncooked yolk of egg to bind the whole; roll into small balls, put on a buttered baking-sheet and cook five or six minutes in a hot oven, or poach in hot water.