Bring a canful or a quart of oysters to the boiling-point in their liquor; then drain them. Put butter the size of half an egg into a saucepan, and when hot add half a small onion (cut very fine) and a tea-spoonful of flour, stirring them well; add then half a tea-cupful of the juice in a can of mushrooms, pepper, salt, a sprig of parsley (cut very fine), half a box of mushrooms (chopped not too fine); then add the oysters. Stir all together over the fire for a minute; add a few drops of lemon-juice. This is a very nice filling for vols-au-vent made as in receipt.
Put the oysters on the fire in their own liquor, and when they are just beginning to simmer skim them out quickly with a perforated ladle; if there is too much juice in the saucepan, pour out all except what is necessary for making a sauce of creamy thickness for the oysters; skim this well, and make it as thick as rich cream with flour and butter smoothed together (roux). Season it well with salt and Cayenne pepper; some add also a little nutmeg. When cooked enough, take the sauce off the fire, add the yolks of two or three eggs well beaten, and the oysters. Let them merely become hot again on the range without allowing them to boil. Serve immediately. If these preparations are used for scallop-shells, sprinkle some cracker-crumbs over the tops, and brown them quickly with a salamander.
Fill the vols-au-vent (made as in preceding article) with oysters prepared as follows: Beard and put them into a stew-pan with a little stock; as soon as they are cooked, cut them in two; add three or four table-spoonfuls of the oyster-liquor to the stock, and add to it a roux of a little butter and flour; add then a very little cayenne, a little nutmeg, and two or three table-spoonfuls of cream. It should be rather thicker than cream. Fill the pastry the last thing before serving, and cover with the tops.