OYSTERS À LA QUEBEC
One cupful of chopped oysters, one cupful of cold roast veal, finely minced, one teaspoonful of minced parsley, a tablespoonful of grated onion, salt and pepper to season, and a teaspoonful of tomato catsup. Bind with a raw egg or half a cupful of very thick cream sauce. Shape into balls, dip into beaten egg, then into crumbs, and fry in deep fat.
FRIZZLED OYSTERS
Put half a cupful of butter into a frying-pan. Mix a cupful of cracker crumbs with three well-beaten eggs, and put into the frying-pan. Add two cupfuls of oysters with their liquor, season with salt and pepper, and cook ten minutes, stirring constantly.
OYSTER RAREBIT
One tablespoonful of butter, one teaspoonful of grated onion, and one teaspoonful of chopped parsley. Make very hot in a saucepan. Add three eggs well beaten, one cupful of grated cheese, and one cupful of oysters which have been parboiled in their own liquor and drained. Cook until creamy, stirring constantly, and serve on toast. The cheese used should be very mild.
