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Oysters a la Marechale
Stew very gently in four ounces of butter some thinly sliced truffles and mushrooms. After cooking ten minutes add salt, white pepper, cayenne and mace. Stir in four large tablespoonfuls of flour and mix well together while it thickens. Put in the liquor of the oysters which has been scalded and skimmed. Then add milk (boiling) enough to make it as thick as cream. Take from the fire and stir in the yolks of four eggs beaten well with the juice of a lime and a tablespoonful of water.
Cover each oyster thickly with some of the mixture and allow it to cool. Then roll twice in beaten egg and bread crumbs. Fry to a light brown in butter and serve very hot.
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Toasted Angels
Sprinkle cayenne and a few drops of lime juice over as many large oysters as are required, then wrap each oyster in a thin strip of bacon or fat salt pork. Fasten with a wooden tooth-pick and broil until the bacon is crisp. Serve very hot on squares of buttered toast.
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Oyster Patés
Rub together one ounce of butter and one teaspoonful of flour. Melt this in a saucepan and add salt, mace and cayenne. Stir gently a few minutes, until smooth. Then add slowly four tablespoonfuls of cream. Strain two dozen oysters and add the liquor very slowly, stirring all the time. When it boils up, put in the oysters, cook three minutes and fill the paté shells. Serve very hot.