The Swedish, French, American cook book

Select a dozen nice fat oysters; put in their own liquid, free from sand or shells, on the stove to come to a boil; take one cup cream, yolks of four eggs, four tablespoons sherry, cayenne pepper, and salt. Pour this on top of the oysters; shake pan until it commences to thicken, then arrange on a platter with half moons of pastry around. Garnish with parsley. [Bread rings or noodle border can be used in place of pastry.] Delicious entree for dinner or luncheon. Oysters in Baskets of Pastry a la Newbourg Huitres en Corbeilles de Patisserie, a la Newbourg Make a little pastry basket from puff pastry; roll pastry out very thin; line little fluted cake tins with the pastry (cut it very even around the edges). Put a little piece of paper in each and fill with beans and bake. In the meantime, make some little handles of cut strips (say six inches long and half inch wide) of the pastry; twist in corkscrew style and put it in a narrow horse¬ shoe shape on a baking pan and bake until golden brown. When ready to serve, fill with the Oyster a la Newbourg. Put a handle of pastry on each, tied with a ribbon to match the color of the table. Arrange on napkin or paper doily; garnish with parsley. [Fried oyster crabs served in centre of the platter make this dish delicious.] Serve as a luncheon or supper dish. Stuffed Fried Oysters a la Marie Mathilda Huitres farcies et frites, a la Marie Mathilda Put oysters in their own liquid on stove with some lemon juice, pepper, salt; leave until settled — take care not to let them come to a boil; leave in juice until cold. When cold, take out and arrange in pairs. Form some shrimp mousse in the shape of an egg; put the two oysters on top, put a half shrimp in; then put the mousse on top of the oysters; fry in salad oil golden brown. Arrange on a foundation of rice; garnish with parsley and cooked, unpeeled shrimps all around. Serve with an oyster supreme sauce in the centre, as a fish_entree for dinner, lunch, or supper. Macaroni Baskets with Creamed Oysters a la Maria Huitres a la Creme, en Corbeilles de Macaroni, a la Maria Cook macaroni in water and salt until soft; cut round slices of raw turnips with the fluted biscuit cutter; stick toothpicks all around (about fifteen to seventeen); thread the macaroni in and out in a basket style until the toothpicks are all covered; put a pea on one toothpick and a piece of carrot on the other, alternately. Put in a pan of boiling water; cover with another pan; put on stove; cook about twenty-five minutes; fill with the creamed Oysters. Arrange on a paper doily with a handle of green pepper or lemon in each. Garnish with parsley. Serve for dinner or luncheon. Filling. Take one quart oysters; put on stove, with pepper and salt, until it comes to a boil. Put one tablespoon butter in a pan; add two tablespoons flour, one cup oyster juice, one cup milk; stir to a smooth rich sauce; add the oysters; flavor with lemon juice and some rich cream before filling the baskets. Oysters with Mousse of Shrimps a la Charlotte Huitres a la Mousse de Crevettes, a la Charlotte