Page:The Boston cooking-school cook book (1910).djvu/224

 Creamed Oysters

1 pint oysters 1-1/2 cups White Sauce II 1/8 teaspoon celery salt

Clean, and cook oysters until plump and edges begin to curl; drain, and add to White Sauce seasoned with celery salt. Serve on toast, in timbale cases, patty shells, or vol-au-vents. One-fourth cup sliced mushrooms are often added to Creamed Oysters.

Oysters in Brown Sauce

1 pint oysters 1/4 cup butter 1/4 cup flour 1 cup oyster liquor 1/2 cup milk 1/2 teaspoon salt 1 teaspoon Anchovy essence 1/8 teaspoon pepper

Parboil and drain oysters, reserve liquor, heat, strain, and set aside for sauce. Brown butter, add flour, and stir until well browned; then add oyster liquor, milk, seasonings, and oysters. For filling patty cases or vol-au-vents.

Savory Oysters

1 pint of oysters 4 tablespoons butter 4 tablespoons flour 1 cup oyster liquor 1/2 cup Brown Stock 1 teaspoon Worcestershire Sauce Few drops onion juice Salt Pepper

Clean oysters, parboil, and drain. Melt butter, add flour, and stir until well browned. Pour on gradually, while stirring constantly, oyster liquor and stock. Add seasonings and oysters. Serve on toast, in timbale cases, patty shells, or vol-au-vents.

Oysters à la Astor

1 pint oysters 2 tablespoons butter 1 teaspoon finely chopped shallot 1 tablespoon finely cut red pepper 2 tablespoons flour 1-1/2 teaspoons lemon juice 1-1/2 teaspoons vinegar 1 teaspoon Worcestershire Sauce 1/2 teaspoon beef extract Salt and paprika

Wash and pick over oysters, parboil, drain, and to liquor add enough water to make one cup liquid; then strain