The table

a saucepan with a little of their own juice, one ounce of butter, half a pinch of salt, and the same of pepper; parboil for three minutes, adding half a pint of Hollandaise sauce (No. 160), stew well together for two minutes again, but do not let boil, and add one teaspoonful of chopped parsley and the juice of half a lemon. Stir slightly, and serve. 384. Oysters a la Pompadour.— Proceed the same as for No. 383, suppressing the parsley, and adding two chopped truffles. 385. Oysters en Brochette au Petit Sale. — Place twenty-four freshly opened oysters in a stewpan with their own juice; season with a very little salt, half a pinch of pepper; parboil for two minutes. Take six skewers and pass them through the oysters, separating each one by a small square of cooked bacon — that is, alternating each oyster with a piece of the bacon — besprinkle with grated, fresh bread-crumbs, and broil for one and a half minutes on each side. Serve with half a gill of maitre d'hotel sauce (No. 177) poured over, and a bunch of parsley-leaves spread on both sides of the dish. 386. Oysters a la Mali. — Chop an onion very fine; place it in a stewpan with one ounce of butter, and let it get a good golden color, then add a tablespoonful of cooked, finely minced spinach, also a small glassful of white wine. Have eighteen medium-sized oysters chopped exceedingly small, and seasoned with a pinch of salt, and the same of pepper; place these in the stewpan, and let cook for fifteen minutes. Put in one whole egg, also a bruised clove of garlic; stir; then take six large, clean oystershells; fill the bottoms with a bed of three parboiled oysters, cover them with the spinach mixture, and besprinkle with fresh bread-crumbs. Flatten the tops with the blade of a knife, pour a very little clarified butter over, and put them for three minutes in the oven. Serve on a folded napkin, garnishing with parsley-leaves. 387. Oyster Patties. — Take twenty-four medium-sized oysters (the least salted oysters are better for this purpose), put them in a stewpan with their own liquor, and add half a pinch of pepper. Cover, and let cook for two minutes; then take half the liquor out, and add to the oysters three-quarters of a pint of bechamel sauce (No. 154), and a very little grated nutmeg; simmer for two minutes, but do not let boil. Take six hot patties (No. 266), fill them up with four oysters each, pour the sauce over, and place the covers on top. Serve on a dish with a folded napkin. 388. Stewed Oysters a la Baltimore. — Open neatly thirty-six mediumsized, fresh Rockaway oysters; place them in a saucepan without their juice, adding one ounce of good butter; cover the pan, put it on the stove, and let cook for two minutes, then add a small glassful of good Madeira wine (about a cocktail glass) and a very little cayenne pepper. Cook together for two minutes longer, then add one gill of Espagnole sauce (No. 151) and one gill of demi-glace (No. 185). Stir thoroughly until boiling, and just before serving squeeze in the juice of a good lemon, add half an ounce of good butter, also a teaspoonful of finely chopped parsley, and serve immediately in a hot tureen.