381. Oysters à la Villeroi.
—Blanch twenty-four large oysters in their own juice for two minutes, then drain them; take some chicken forcemeat ([No. 226]), spread it over both sides of the oysters, dip in egg and fresh bread-crumbs, then fry in hot lard for three minutes, and serve with fried parsley.
382. Broiled Oysters.
—Dip twenty-four large and freshly opened oysters in half bread-crumbs and half cracker-dust; flatten them with the hand, and broil them on a well-greased broiler for two minutes on each side, then salt them slightly, and serve on six pieces of toast; lightly glaze them with maître d’hôtel sauce on top ([No. 177]).
383. Oysters à la Poulette.
—Put thirty-six freshly opened oysters in a saucepan with a little of their own juice, one ounce of butter, half a pinch of salt, and the same of pepper; parboil for three minutes, adding half a pint of Hollandaise sauce ([No. 160]), stew well together for two minutes again, but do not let boil, and add one teaspoonful of chopped parsley and the juice of half a lemon. Stir slightly, and serve.
384. Oysters à la Pompadour.
—Proceed the same as for [No. 383], suppressing the parsley, and adding two chopped truffles.
385. Oysters en Brochette au Petit Salé.
—Place twenty-four freshly opened oysters in a stewpan with their own juice; season with a very little salt, half a pinch of pepper; parboil for two minutes. Take six skewers and pass them through the oysters, separating each one by a small square of cooked bacon—that is, alternating each oyster with a piece of the bacon—besprinkle with grated, fresh bread-crumbs, and broil for one and a half minutes on each side. Serve with half a gill of maître d’hôtel sauce ([No. 177]) poured over, and a bunch of parsley-leaves spread on both sides of the dish.