To 2 tablespoonfuls of tomato catsup add ½ tablespoonful of grated horseradish, ½ tablespoonful of lemon juice, ½ teaspoonful of tabasco sause, ½ tablespoonful of vinegar, 1 saltspoonful of salt. Stand on ice one hour at least.
To serve—The freshly-opened oysters on half shell were placed on a plate, in the centre of which was placed a tiny glass goblet containing a small quantity of the mixture, into which the oysters were dipped before being eaten.
OYSTER CROQUETTES
Boil 50 oysters five minutes, drain. When cold, cut into small pieces, add ½ cup of bread crumbs and mix all together with a thick cream sauce composed of ½ cup of cream or milk thickened with flour, to which add 1 large tablespoonful of butter; season with salt, a dash of red pepper and 1 teaspoonful of finely-minced parsley. Stand this mixture on ice until quite cold and firm enough to form into small croquettes. Dip in egg and bread crumbs and fry in deep fat until a golden brown.
Serve at once on a platter garnished with sprigs of parsley From these ingredients was made 12 croquettes.
FRAU SCHMIDTS WAY OF SERVING "OYSTER COCKTAILS"