Page:The Boston cooking-school cook book (1910).djvu/223

 Oysters à la Ballard

Arrange oysters on the half shell in a dripping-pan, and bake in a hot oven until edges curl. Allow six to each serve, pouring over the following sauce:

Mix three-fourths tablespoon melted butter, three-fourths teaspoon each lemon juice and Sauterne, few drops Tabasco, one-fourth teaspoon finely chopped parsley, and salt and paprika to taste. Before putting ingredients in bowl, rub inside of bowl with a clove of garlic.

Panned Oysters

Clean one pint large oysters. Place in dripping-pan small oblong pieces of toast, put an oyster on each piece, sprinkle with salt and pepper, and bake until oysters are plump. Serve with Lemon Butter.

Lemon Butter. Cream three tablespoons butter, add one-half teaspoon salt, one tablespoon lemon juice, and a few grains cayenne.

Fancy Roast

Clean one pint oysters and drain from their liquor. Put in a stewpan and cook until oysters are plump and edges begin to curl. Shake pan to prevent oysters from adhering to pan, or stir with a fork. Season with salt, pepper, and two tablespoons butter, and pour over four small slices of toast. Garnish with toast points and parsley.

Oyster Fricassee

1 pint oysters Milk or cream 2 tablespoons butter 2 tablespoons flour 1/4 teaspoon salt Few grains cayenne 1 teaspoon finely chopped parsley 1 egg

Clean oysters, heat oyster liquor to boiling-point, and strain through double thickness of cheese-cloth; add oysters to liquor and cook until plump. Remove oysters with skimmer and add enough cream to liquor to make a cupful. Melt butter, add flour, and pour on gradually hot liquid; add salt, cayenne, parsley, oysters, and egg slightly beaten.