Oyster canapés
(Contributed)
Toast ten slices of buttered bread and place in the oven to keep warm. Wash and drain one quart of oysters. Throw them into a hot pan and stir until the edges are curled. Add one teaspoonful of butter, one-half teaspoonful of salt and a dash of cayenne. Dish on the slices of toast, garnish with a thin slice of lemon for each one, and serve at once.
Scalloped fish
The remains of any cold cooked fish may be utilized and made palatable in this way. Get rid of skin, bones and fat. Pick fine, season well, and mix with good drawn butter. Fill buttered scallop shells or “nappies” with the mixture, strew with fine crumbs, stick bits of butter on the top, add a “suspicion” of cayenne, and bake to a delicate brown.
Oyster scallop
Cut each oyster in half, “draw” the butter in the oyster liquor and proceed as in the preceding recipe.
SAUCES FOR FISH AND MEAT
Drawn butter (“white sauce”)
Heat two tablespoonfuls of butter in a saucepan. When it bubbles put in (all at once) two tablespoonfuls of flour, and stir from the sides towards the center of the pan until the ingredients are well mixed. Have ready-heated a cupful of milk, add to this the “roux” gradually, and beat to a smooth cream. Season with white pepper and salt, and, if you like, a little onion juice.