Harper's cook book encyclopædia

Another way : — After being strained, the oysters are rolled in fine cracker-crumbs, then shaken gently on a rough towel, dipped into melted butter, rolled in bread or cracker crumbs, and broiled on the gridiron. Serve hot. They are also broiled on one shell after being opened, and served thus. Oysters with Cheese. — Open and drain the oysters ; take a dish that stands the heat of an oven, and spread butter on the bottom of it ; put the oysters on the butter ; sprinkle pepper and chopped parsley all over ; wet with half a tumblerful of champagne, dust the whole with grated Parmesan cheese. Set the dish in the oven, and when they are of a fine color take them off, and serve in the same dish. Oyster Cocktail.— Made by dressing oysters, which have been thoroughly chilled, with tomato catsup and a dash of tabasco sauce. Put them in tall wineglasses and serve very cold ; or buy scalloped ice shells of the caterer to use instead of the glasses. If your desire for the attractive must be blended with economy, you can make your own ice shells by piling up scalloped patty-pans, each half-filled with water, and freezing them. Oyster Crabs a la Newburg. — Melt one table-spoonful of butter in the blazer ; add one of flour, and stir until it is very smooth and well cooked, but not brown. Put the blazer in the hot-water pan. Add one cupful of cream to the butter and flour, and when it begins to thicken add one pint of oyster crabs. Season with salt and pepper, and when well heated add the yolk of one egg beaten with a little cream, one table-spoonful of chopped parsley, and two or three drops of lemon-juice. Mix well, add one-fourth of a cupful of sherry, and serve at once. Care should be taken in stirring to have the sauce smooth and not let it curdle. Oysters, Creamed. — To one quart of oysters use one pint of cream. Put the cream over the fire in a double boiler, mix a generous table-spoonful of flour with a little cold milk and stir into the cream when it is boiling. Season with salt, a little cayenne pepper, and a teaspoonful of onionjuice. Let the oysters come to a boil in their own liquor. Drain off all the liquor and turn the oysters into the cream mixture. Have ready on a hot platter square pieces of toast, well buttered, and turn the mixture over them. Serve at once. Oyster Croquettes Oyster Fritters Oyster Croquettes are very appetizing, and make a nice change from fried oysters. Season one pint of chopped oysters with pepper and salt, mixing well. Melt one table-spoonful of butter, stir into it one tablespoonful of flour, half a cupful of the oyster liquor, and enough rolled cracker moistened with boiling water to make a soft paste ; add the chopped oysters, and mix thoroughly. When cold take a spoonful for each croquette. Form into small cakes and fry in butter, or press into egg shape, dip into egg and cracker, and fry in boiling lard. Oysters, Crumbed (in chafing-dish). — Have ready large oysters (six for each person), well drained, and covered with fine cracker-crumbs, highly seasoned with salt and pepper. Put one heaped table-spoonful of butter in the hot blazer, and when melted lay in the oysters. Turn them as soon as yellow, add more butter as needed, and serve as soon as the juice begins to flow. Do not crowd them while cooking.