The Swedish, French, American cook book

Select large oysters. Take thin small pieces of bacon; put on a skewer, then oyster, then bacon, then oyster, and so on — until the skewer is full; sprinkle with pepper and salt; put on a broiler and broil on a hot fire until the bacon is brown; then have ready some nice oblong pieces of toast; serve one skewer on each piece. Squeeze a little lemon juice over, sprinkle with chopped parsley, and garnish with lemon and pour over some melted butter; garnish with parsley around. Dish for lunch or dinner. Fried Oysters ( Huitres frites ) a la Brochette Take oysters according to the number of people; dip in egg and bread crumbs; then put a piece of thin bacon on the skewer; then an oyster, then bacon, and so on until the skewer is full; dip in boiling hot fat and cook for about three minutes. When done, arrange on pieces of toast with fried parsley around and garnishing of lemon. Serve with the tartare sauce for luncheon or supper. Oyster Puree on Toast with Mushrooms a la Woodrow Puree d’ Huitres aux Champignons sur Roties, a la Woodrow Take a dozen oysters; let come to boil in their own juice with pepper, salt, and some lemon juice. When done, leave in the liquid until cold. Take two pounds of mushrooms; peel and cook in one cup water with four tablespoons sherry, pepper, and salt. When cold, chop the mushrooms, also the oysters. Put oysters in one saucepan and mushrooms in another with a little piece of butter; flavor the mushrooms with sherry and the oysters with more lemon juice; put a tablespoon chopped parsley to the oysters. Make round pieces of toast — one piece to each person. Butter the toast; put a strip of oyster across toast in the centre, then a strip of mush¬ room on both sides, and then the oysters at each end. Arrange the toast nicely on a platter with supreme sauce and fried parsley around. See that the dish is very hot when going to the table. Serve for luncheon or supper. Fried Oysters ( Huitres f rites) a la Poulette Take very large oysters; dip in flour, then in batter, and fry in very hot fat; sprinkle with pepper, salt, and a squeeze of lemon juice; garnish with fried parsley and lemons. Serve with the poulette sauce — made from the liquid of the oysters — as a luncheon or dinner fish dish. Batter. One egg, four tablespoons water, four tablespoons milk, four heaping tablespoons flour, pepper, and salt. Mix all together. Roast Oysters ( Huitres roties) a la Hollandaise Wash the oyster shells well free from sand and dirt; put in a roasting pan with a cup of water; cover it with another pan tightly; put in oven from eight to ten minutes; when they begin to open, quickly open the shells. Put two oysters on each shell, removing one half; put on the platter with a teaspoon of melted butter (flavored with lemon juice) on each; sprinkle with pepper and salt; garnish with lemon and parsley. Serve with hollandaise sauce. Serve for luncheon or supper. Oysters ( Huitres ) a la Newbourg