Oyster Patés.
1 quart of oysters, minced fine with a sharp knife; 1 cup of rich drawn butter, based upon milk; cayenne and pepper to taste.
Stir the minced oysters into the drawn butter and cook five minutes in a farina-kettle. Have ready some shapes of pastry, baked in paté-pans, then slipped out. Fill these with the mixture; set in the oven two minutes to heat, and send to table.