Page:Mrs Beeton's Book of Household Management.djvu/414

356 Time.—20 minutes. Average Cost, 2s. 6d. to 3s. Sufficient for 3 or 4 persons. Seasonable from September to April.

Ingredients.—18 sauce oysters, ½ glass Chablis, 1 tablespoonful of chopped parsley, 1 tablespoonful of chopped shallots, 1 oz. of fresh breadcrumbs, 1 oz. of butter, ½ a lemon, salt and pepper.

Method.—Beard the oysters, and put them with their liquor in a pie-dish; pour the white wine over them, and let it stand for about an hour. Mix the parsley, chopped shallots, and breadcrumbs, and season to taste with salt and pepper. Range the oysters in a buttered fireproof baking-dish, pour over a little of the liquor and wine, and cover with the mixture of breadcrumbs, etc. Divide the remainder of the butter into small pieces, and place them on top. Bake in a fairly hot oven for about 15 minutes. Squeeze a little lemon-juice on top, and send to table in the baking-dish.

Time.—To bake, about 15 minutes. Average Cost, 2s. 9d. to 3s. 6d. Sufficient for 5 or 6 persons. Seasonable from September to April.

Ingredients.—6 eggs, 6 oysters, 1 tablespoonful of white sauce or fish sauce, 1 tablespoonful of milk, salt and pepper, 1 oz. of butter.

Method.—Blanch the oysters in their own liquor without allowing them to boil, then divide them in halves or quarters, and mix with them the sauce, and seasoning to taste. Beat the eggs well, add the milk, and salt and pepper to taste. Melt the butter in an omelet pan, when hot pour in the eggs, stir until the mixture begins to set, then place the oyster preparation in the centre, fold the sides in, finish cooking, and serve.

Time.—Altogether, 20 minutes. Average Cost, 1s. 6d. to 2s. 6d.

Ingredients.—1 lb. of puff-paste, 24 oysters, 2 ozs. of butter, 1 oz. of flour, the yolks of 3 eggs, ¼ of a pint of fish stock or milk (about), ½ a gill of cream, ½ a teaspoonful of lemon-juice, salt and pepper, parsley.

Method.—When the paste has had the necessary number of turns, roll it out to a thickness of about ½ an inch, and with a hot wet cutter of 2½ inches diameter stamp out 8 or 9 rounds of paste. Brush these over with beaten egg, then make an inner ring to about half the depth of the paste with a cutter 1 inch in diameter, previously dipped in hot