Page:The Boston cooking-school cook book (1910).djvu/643

 Oysters à la D'Uxelles

1 pint oysters 2 tablespoons chopped mushrooms 2 tablespoons butter 2 tablespoons flour 1/2 teaspoon salt 1/2 teaspoon lemon juice Few grains cayenne 1 egg yolk 1 tablespoon Sherry wine

Clean oysters, heat to boiling-point, and drain. Reserve liquor and strain through double thickness of cheese-*cloth; there should be three-fourths cup. Cook butter and mushrooms five minutes, add flour, and oyster liquor gradually; then cook three minutes. Add seasonings, oysters, egg, and Sherry wine. Serve on zephyrettes or pieces of toasted bread.

Oysters à la Thorndike

1 pint oysters 2 tablespoons butter 1/2 teaspoon salt Few grains cayenne Slight grating nutmeg 1/4 cup thin cream Yolks 2 eggs

Clean and drain oysters. Melt butter, add oysters, and cook until oysters are plump. Then add seasonings, cream, and egg yolks slightly beaten. Cook until sauce is slightly thickened, stirring constantly. Serve on zephyrettes or pieces of toasted bread.

Jack's Oyster Ragout

Parboil fresh honeycomb tripe, and cut in three-fourths inch pieces; there should be one cup. Add an equal quantity of small boiled onions, and twice the quantity of raw oysters which have been previously cleaned. Melt three tablespoons butter, add four tablespoons flour, and pour on gradually while stirring constantly one and one-half cups thin cream. Add tripe, onion, and oysters. When thoroughly heated add yolks two eggs slightly beaten, and season highly with salt, pepper, and paprika. Serve on pieces toasted bread.