Method.—Beard the oysters, slice the bacon very thinly, and with a sharp cutter stamp out small rounds from 1½ to 1¾ inches in diameter. Season the oysters with lemon-juice and Krona pepper, place each one between 2 rounds of bacon, pressing the edges firmly together. Make the batter as directed, season it well with Krona pepper, add the shallot and parsley, then dip in the rounds and fry them in hot fat until nicely browned and crisp. Drain well, and serve on the prepared croûtes, sprinkled with chopped parsley or Krona pepper.
Time.—Half an hour. Average Cost, 2s. to 3s. Sufficient for 6 or 7 persons. Seasonable from September to April.
2779.—OYSTERS IN CASES. (Fr.—Huîtres en Caisses à la Diable.)
Ingredients.—12 large oysters, 2 or 3 tablespoonfuls of white sauce (see Sauces, No. 178), 1 tablespoonful of grated Parmesan cheese, butter, breadcrumbs, cayenne, 8 or 9 china or paper soufflé cases.
Method.—Beard the oysters, cut each one into 4 pieces, strain the liquor into the white sauce, and boil until slightly reduced. Let the sauce cool, then add it to the oysters, half the cheese, and cayenne to taste. Brush the soufflé cases over with oiled butter, and fill them with the preparation. Mix the remainder of the cheese with an equal quantity of breadcrumbs, cover the surface of the ragoût lightly with this mixture, add a few drops of oiled butter, and bake for 5 or 6 minutes in a hot oven.
Time.—Half an hour. Average Cost, 2s., exclusive of the cases. Sufficient for 8 or 9 persons. Seasonable from September to April.
2780.—OYSTERS IN SHELLS. (Fr.—Huîtres Gratinées en Coquilles.)
Ingredients.—18 oysters, 3 tablespoonfuls of Béchamel sauce No. 178, 1 oz. of butter, ½ a lemon, cayenne, white breadcrumbs, parsley.
Method.—Open the oysters, remove the beards, strain and preserve the liquor. Wash 9 deep shells, dry them, and coat the insides with butter. Put a teaspoonful of Béchamel sauce in each shell, also a few drops of liquor and lemon-juice, lay the oysters on the top, season with a little cayenne, and cover with sauce. Sprinkle the entire surface with breadcrumbs, lay a small piece of butter on the top of each, and brown them slightly in a hot oven.
Time.—15 minutes. Average Cost,—from 2s. 6d. to 3s. Sufficient for 9 coquilles. Seasonable from September to April.
2781.—OYSTERS ON TOAST. (Fr.—Huîtres sur Canapés.)
Ingredients.—12 oysters, cooked ham, white or brown bread, butter, salt, cayenne, fried parsley.
