Scalloped Oysters à la Française.
- Ingredients—2½ dozen oysters.
- 1 oz. of butter.
- 1 oz. of flour.
- ¼ pint of milk.
- 2 tablespoonfuls of cream.
- A few drops of lemon juice.
- Pepper and salt.
- Some bread crumbs.
Method.—Beard the oysters, and cut them in two.
Strain the oyster liquor through muslin.
Simmer the beards in the milk.
Melt the butter in a small stewpan, and mix in the flour smoothly.
Strain in the milk, add the oyster liquor, stir, and cook well.
Then add the cream, and let it boil in the sauce.
Lastly, add lemon juice, pepper, salt, cayenne, and oysters.
Grease some scallop shells, and sprinkle them with bread-crumbs.
Fill them with the mixture, and sprinkle some more crumbs over them.
Brown in a quick oven.
Serve on a folded napkin, and garnish with parsley and cut lemon.