- 2 tablespoonfuls of butter.
- 4 tablespoonfuls of flour.
- 2 saltspoonfuls of salt.
- 2 cups of cream, or 2 cups of milk and 4 tablespoonfuls of butter.
- 1 saltspoonful of pepper.
- 1 pint of fish, meat, etc.
- 2 tablespoonfuls of mushrooms, chopped or diced.
- 1 teaspoonful of chopped parsley.
- 1 teaspoonful of onion juice.
- 1 tablespoonful of lemon juice.
Method.—Prepare the sauce in the usual manner. If oysters are used, they should have been parboiled previously and drained, and, if large, cut in pieces. Fish should be flaked when hot, and meats cut into dice when cold.
Devilled Dishes.
Season any of the creamed dishes highly with cayenne, onion juice, mustard, and Worcestershire or other sauce.
Scrambled Eggs with Oysters.
Cream together two tablespoonfuls of butter and one tablespoonful of anchovy paste. Melt in the blazer, then add half a dozen eggs, beaten slightly with one-fourth a teaspoonful of salt and a dash of paprica. Stir and cook, and, when beginning to thicken, add half a pint of oysters, parboiled, "bearded," and cut fine. When scrambled, serve on sippets of toast, lightly spread with anchovy paste.
Panned Oysters.
With a fork pressed into a butter ball, rub over the bottom of the hot blazer. Then cover the surface with small rounds of toast, and put one or two uncooked oysters on each round; cover, and cook until plump, dust with salt and pepper, and put a bit of butter on each oyster. Serve, when the butter has melted, with slices of lemon.
Panned Oysters with Maître d'Hôtel Butter.
Cook as before. Have ready two tablespoonfuls of butter beaten to a cream; add a few grains of salt and paprica, one tablespoonful of chopped parsley, and, by degrees, the juice of half a lemon. Spread upon the oysters before serving.