The Swedish, French, American cook book

Put a quart of oysters on stove; let come to a boil; skim. When cold, cut up in small pieces, make a sauce from the liquid with one large tablespoon butter, two tablespoons flour, one cup milk, and a little Rhine wine. Take it off; add the oysters, fill little shells — silver, porcelain, or any shells at hand (ramequin cups will do in¬ stead). Put bread crumbs on the top with a piece of butter, put in the oven in a roasting pan with some water. Cook for about ten minutes — until golden brown on the top. Arrange on a paper doily; garnish with parsley and lemon. Serve as an entree for luncheon, dinner, or supper. Some people also like it for breakfast. Oyster Pie ( Pate d’ Huitres) a la Poulette Make pie from puff paste by lining a pie plate with thin-rolledout puff paste; fill with beans; make a cover from the pastry; gar¬ nish it with strips (twisted in a corkscrew shape) all around, and a rosette of pastry (made from cut diamonds) in the centre. Bake until well done and golden brown. Remove cover and take out the beans. Have the crust very hot, place on a platter and fill with the Oysters a la Poulette. Replace the cover. Serve very hot as a fish entree for dinner or luncheon. Oysters ( Huitres ) a la Poulette One tablespoon butter, two tablespoons flour, one and a half cups of the juice from the oysters. Beat well; add the juice of half a lemon and half a cup cream mixed with yolks of two eggs, pepper and salt. Add oysters. Shake the pan until thickened. Before serving add some more cream. Oysters on Half Shell with Tomatoes a la Camille Huitres sur l'ecaille, aux Tomates , a la Camille Put a quart of oysters with pepper, salt, and lemon juice on the stove in their own juice until settled; while hot, put in pairs on a warm pan and cover with a thick tomato allemande sauce; decorate with cream sauce around and a diamond of truffle; two in each shell that has been heated. Serve with tartare or bearnaise sauce. Garnish with lemon and parsley. Oysters in Pastry ( Huitres en Patisserie) a la Cornucopia Take the amount of oysters according to number of people to be served — two for each person; put in their own liquid on the stove with some salt, pepper, and lemon juice; let come to a boil; leave to get cold in their own liquid. In the meantime, roll out some puff pastry; double; cut it out in a triangle shape; put a hard piece of bread about one and a half inches in thickness between the pastry — making one for each person; put in oven on a buttered baking sheet; bake in a moderate oven until it puffs and gets golden brown. Take out; remove the bread; let the pastry stand to get dry. Put in a saucepan one tablespoon butter, two tablespoons flour, add one cup of the juice that the oysters have cooked in, a little juice of onion, pepper, salt, and a teaspoon lemon juice; add the oysters, and, last, some cream. [This sauce must be quite thick.] Open the pastry; put two oysters into each pastry. Arrange on a paper doily. Garnish with parsley in the centre and lemons all around. Serve for luncheon or supper as a fish entree. Broiled Oysters {Huitres grillees ) a la Brochette