The Swedish, French, American cook book

Take a quart of fresh open oysters with own liquid — be careful that no shell has remained on the oysters from the opening; strain liquid from them, free from sand; put on stove; let come to a boil. In the meantime, put in a saucepan a large tablespoon of butter and two tablespoons flour, and stir until well dissolved; add the liquid from the oysters, then the juice of one lemon, cayenne pepper, salt, teaspoon of Worcestershire sauce. Mix one cup of rich cream with the yolks of two eggs; add the oyster sauce then the egg and cream; shake the pan until the egg commences to thicken. Season to taste with lemon juice. Serve on a hot platter with half moons of pastry all around. Fish dish for lunch, dinner, or supper. Oysters with Mushrooms in Vol-au-vent Vol-au-vent aux Huitres et aux Champignons Take a quart of nice fresh oysters; strain liquid free from sand and shells; put on stove to come to a heat; also one pound button mushrooms that have been peeled and washed; cook them sepa¬ rately in one cup water and half a cup sherry. Put one tablespoon butter in a saucepan with two tablespoons flour; when well mixed add liquid from the oysters and juice from the mushrooms (which will amount to about two and a half cups), four tablespoons sherry, pepper and salt to taste; add oysters, mushrooms, and half a cup cream mixed with yolks of three eggs. Shake the pan until the sauce thickens. Serve inside a vol-au-vent that is hot. [See recipe: How to Make the Vol-au-vent.] They can also be served on a hot platter with half moons of pastry around. Fish entree for luncheon or dinner. Patties with Oysters and Mushrooms Pates aux Huitres et aux Champignons Make the patties from nice puff paste [see recipe: How to Make the Patties]; fill with the same filling as Oysters with Mushrooms in Vol-au-vent. The patty will hold about two oysters and some of the mushrooms. Fried Oysters ( Huitres f rites) a la Tartare For frying select the very largest oysters. If those obtainable be not large enough, put them together in pairs — the thin part in and the fat part out; dip in egg and bread crumbs and put on a board for about an hour to dry. When ready to serve, have the fat very hot, put the oysters in the hot fat and fry from about three to four minutes — until golden brown. Take up on a platter; sprinkle with pepper and salt; squeeze lemon juice over them; arrange on a nice paper doily; garnish with lemon and parsley. Serve with a tartare or bearnaise sauce for luncheon or supper. Stuffed Oysters with Mousse of Salmon a la Mildred Huitres farcies de Mousse de Saumon, a la Mildred First let oysters come to a boil in their own liquid with juice of a lemon, pepper, and salt. Let get cold in the broth; put two to¬ gether, resting on each other lengthwise so as to form a large oyster — the hard part in and the soft part out. Put on a buttered roasting pan; cover with salmon mousse and decorate with white mousse or mousse with chopped parsley in it. Decorate with a strip of chopped truffles down the centre and Spanish pepper on each side. Serve on a foundation of rice, with oyster poulette sauce in the centre, for dinner or luncheon. Stuffed Oysters with Mousse of Shrimps a la Olive Griffin Huitres farcies de Mousse de Crevettes, a la Olive Griffin