The Swedish, French, American cook book

To one quart nice large oysters take one pound of mushrooms. Peel mushrooms; put on stove with one and a half cups water, half a cup sherry, some pepper and salt, and cook for about fifteen minutes; then add the oysters; strain the juice into the mushrooms; let come to a boil. Take a tablespoon butter and two tablespoons flour; stir until dissolved; add two cups of the liquid that the mush¬ rooms and oysters were cooked in; stir sauce until creamy; color with kitchen bouquet; add some tomato juice and sherry to taste, and more pepper and salt. Let sauce simmer for about one hour — skimming it all the time. Then add the mushrooms and oysters; let it come to a boil; skim. Arrange on a platter with buttered triangles of toast all around. The gravy must be brown and glossy. Garnish with parsley. Serve as a fish entree for lunch¬ eon, dinner, or supper. Scalloped Oysters ( Huitres dentelees ) a la Victoria To one quart large oysters take three cups fresh bread crumbs that are nice and light — not too fine. Butter a casserole or souffle dish. Season the oyster broth with little lemon juice, little Worcestershire sauce, a squeeze of onion, pepper and salt; put one layer of bread crumbs, then one layer of oysters with some pieces of butter, then bread crumbs, then oysters — repeat this until the dish is full. Then pour over the liquid that has been seasoned; put some bread crumbs and grated American cheese on top; put in oven and bake from twenty to thirty minutes — according to size of the dish. Serve hot, with bearnaise or hollandaise sauce, in a sauceboat, for luncheon or supper dish. Oyster Kromeskys ( Kromeskys aux Huitres ) a la Hammond Prepare some pie pastry; roll it thin as a leaf; join oysters together in pairs; put on top of the pastry with a teaspoon of thick cream sauce flavored with lemon juice; turn pastry over; cut it out with a dull half-moon cutter; leave on the table to settle, then dip in egg and bread crumbs and fry in very hot fat. Arrange on a paper doily; garnish with parsley and lemon. Serve in a sauceboat the poulette sauce (made from the juice of the oysters). Oyster Croquettes ( Croquettes de Huitres ) & l’Allemande Take a quart of oysters; put them in their own liquid on the stove and let come to a boil. When cold, cut in small pieces; make a very heavy sauce from one tablespoon butter, two tablespoons flour, one cup of the oyster liquid; flavor with lemon juice, Wor¬ cestershire sauce, squeeze of an onion, pepper and salt to taste. Add the cut-up oysters to the sauce (while sauce is hot); take a tablespoonful and put on a platter; let stand until cold. Then form in croquettes; dip in egg and bread crumbs and fry in hot fat. Arrange on a nice paper doily. Serve with allemande sauce flav¬ ored with white wine. Garnish with parsley. Oyster Chops ( Cotelettes d’ Huitres) a la Supreme Make oyster chops the same way as the croquettes, except that the mixture is shaped as a cutlet. Dish up the same as the cro¬ quettes and serve with supreme sauce in a sauceboat. Stuffed Oyster ( Huitres farcies ) a la Eldora