The Swedish, French, American cook book

Take large oysters in half shell; put in a saucepan with lemon juice, pepper, salt, and one teaspoon butter. Shake over the fire until settled — should not boil. Take six of the charlotte moulds; put on ice; glaze with a white aspic made from the oyster broth, lemon juice, pepper, and salt. When the moulds are glazed, decorate with a branch of truffle and spread with thick mayonnaise dressing that is mixed with gelatine and flavored with chili sauce, horseradish, curry powder, pepper, and salt. Put two oysters in each charlotte mould; cover with the same dressing, and glaze with aspic again. When ready to serve, turn out on a thin slice of buttered bread and serve in the shells on a paper doily garnished with lemon and parsley; serve brown bread-and-butter sandwiches in the centre. Slice the brown and the white bread cut in tri- angles; butter and put together, show one white and one brown, alternately. Cold Oysters a la Marinade, for Eight Persons Hultres froides a la Marinade One quart of oysters, one glass white wine, one chopped onion, juice of one lemon, a pinch of pepper, one bay leaf, three sprigs of parsley, a pinch of salt, white of one egg, three tablespoons dis¬ solved Cox’s gelatine, three small red peppers, one half cup oyster broth, one half cup tomato juice. How to Make It. Put oyster broth, tomato juice, white wine, chopped onion, lemon juice, pepper, salt, bay leaf, red peppers, and parsley in a pan; cook for about thirty minutes, slowly, being care¬ ful not to let it boil. Strain it up in a pan; add the gelatine. Beat up the white of egg, and clear. When cleared, let stand until cold. In the meantime cook the oysters in their own liquid, being careful not to boil but just to get hot; flavor with pepper, salt, and lemon juice; then leave, until cold, in their own broth. Put three or four oysters in each cocktail glass; pour the cold jelly on the oysters, about two or three tablespoons to each glass. Put a little speck of parsley on each. Serve before the soup with ribbon sandwiches. Oysters with Anchovy ( Hultres aux Anchois ) a la Marinade One quart oysters, two hard-boiled eggs, six fillets of anchovy, eight slices of bread; mayonnaise dressing sufficient to spread the bread, parsley and lemon for garnishing, and butter for decoration. How to Make It. Let oysters come to a boil in their own liquid, flavored with the juice of two lemons, pepper, and salt. Leave in the juice until cold. Spread the bread with highly seasoned mayonnaise dressing. Cut in the shape of a heart. Put three oysters on each slice — one at the point and two at the top, with a thin slice of hard-boiled egg in the centre. At the side of the egg put a fillet of anchovy. Decorate with stirred butter all around the edge and on top of the oyster. Garnish with parsley and lemon. Serve before the soup. Oysters on Toast a la Chaud-froid, for Eight Persons Huitres sur Roties, a la Chaud-froid One quart of oysters, eight pieces of bread spread with anchovy and butter, chaud-froid sauce, parsley for garnishing, lemon, one hard-boiled egg. How to Make It. Let the oysters just come to a boil in their own liquid flavored with lemon juice, pepper, and salt; leave in the