Method.—Toast some thin slices of either white or brown bread, and from them cut 12 rounds from 1½ to 2 inches in diameter. Cover each one with a round of ham of corresponding size, and place on it an oyster, previously bearded. Season with a little salt and a tiny pinch of cayenne, add a small piece of butter, then bake in a hot oven for about 3 minutes. Dish on a folded serviette or dish paper, garnish with fried parsley, and serve.
Time.—15 minutes. Average Cost, 2s. 3d. to 2s. 9d. Sufficient for 12 canapés. Seasonable from September to April.
2782.—OLIVE SANDWICHES. (See Sandwiches.)
2783.—OYSTERS, SCALLOPED. (Fr.—Escallopes aux Huîtres.)
Ingredients.—12 large or 18 small oysters, 2 or 3 tablespoonfuls of thick white sauce, lemon-juice, white, butter, pepper and salt.
Method.—Blanch the oysters in their own liquor, remove the beards, and cut them in halves. Strain the liquor into the white sauce, boil until sufficiently reduced, then add lemon-juice, salt and pepper to taste. Brush 8 or 9 small scallop shells over with nearly cold clarified butter, and coat them with the breadcrumbs. Distribute the oysters equally, add the prepared sauce, cover lightly with breadcrumbs, put 2 or 3 morsels of butter on the top of each, bake in a quick oven until nicely browned, and serve hot.
Time.—20 minutes. Average Cost, 1s. 9d. to 2s. 9d. Sufficient for 7 or 8 persons. Seasonable from September to April.
2784.—OYSTER TIT-BITS. (Fr.—Bonnes Bouches aux Huîtres.)
Ingredients.—8 or 9 oysters, 8 or 9 round croûtes of 2-inches in diameter, fried bread, bacon, anchovy paste, lemon-juice, butter, Krona pepper.
Method.—Beard the oysters, place them between 2 plates with their own liquor and a small piece of butter, and warm in the oven or over a saucepan of boiling water. Spread each croûte with anchovy paste, cover with a stamped-out round of very thin fried bacon, and place an oyster on the top of each. Sprinkle with lemon-juice and Krona pepper, and serve as hot as possible.
Time.—Half an hour. Average Cost, 1s. 9d. to 2s. 9d. Sufficient for 6 or 7 persons. Seasonable from September to April.