The new century cookery book

1818- Macaroni aux Huitres ( Macaroni with Oysters). — Cook a quarter of a pound of spaghetti (macaroni) in stock or salted water, drain, and finish with tomato sauce, grated cheese, and the needed seasoning. Fry some blanched oysters, eight to ten, in a little butter, and mix with the above. Dish up and bake in gratin style. 1819. Huitres au Gratin ( Baked Oysters, Gratin Style). — Blanch 18 to 24 oysters of medium size, drain them (preserving the liquor), and remove the beards. Have ready half a pint of bechamel sauce (No. 202), reduce it well, and work in a tablespoonful of double cream, one teaspoonful of lemon-juice, a pinch of krona pepper, and a tablespoonful of grated Parmesan cheese. Put the oysters into this and re-heat without bringing it actually to the boil. Season with salt and incorporate a little of the oyster liquor. Pour the prepared mixture on a buttered gratin dish or into several buttered shells (oyster shells may of course be used, if liked). Sprinkle some fine bread-crumbs over the top, also some grated Parmesan cheese and a little oiled butter. Bake in a very hot oven just long enough to brown the surface, and serve at once. 1820. Huitres sur Canapes ( Oysters on Toast). — Toast some slices of white or brown bread, cut some thin slices of cooked ham, stamp out some rounds of toasted bread and ham, about 1½ to 2 inches in diameter ; cover each round of toast with ham, and place upon them the same number of oysters as there are rounds of toast ; the oysters should be drained from the liquor and bearded ; put a tiny piece of fresh butter on top of each oyster, season with a pinch of salt and a pinch of cayenne, then bake in a hot oven for about three minutes. Dish up on a folded napkin or lace-paper, garnish with parsley, and serve hot. 1821. Hnitres a la Wellington. — Open the required number of oysters, remove the beards, and put a teaspoonful of seasoned caviare on the lower shell, place the oysters upon these, garnish with sprigs of parsley, and dish up. Ornament the dish with slices of lemon. 1822. Houchees an Caviar. — Prepare six very small puff-paste patty-cases ( houchees ). They must be very small. Remove the lid, scoop out carefully the centre portion, and keep hot. Peel and chop a shallot very finely and put it in a saucepan with half an ounce of butter, stir over the fire long enough to slightly warm the shallot, put in the contents of a small pot of ‘ hygienic caviar,’ stir gently with a wooden spoon, add two tablespoonfuls of tomato sauce (well reduced) and a few drops of lemon -juice, let it get thoroughly hot. Fill up the cases with this, place them on a dish, put on the little lids, garnish with little heaps of fried parsley, and serve hot.