Oyster Patés.
1 quart of oysters, minced fine with a sharp knife; 1 cup of rich drawn butter, based upon milk; cayenne and pepper to taste.
Stir the minced oysters into the drawn butter and cook five minutes in a farina-kettle. Have ready some shapes of pastry, baked in paté-pans, then slipped out. Fill these with the mixture; set in the oven two minutes to heat, and send to table.
Rissoles of Sweetbreads.
Boil and blanch three fine sweetbreads. Mince, and add one-third the quantity of fine crumbs. Season with pepper and salt, a little nutmeg, and two beaten eggs. Work and beat smooth; roll into long balls; flour these well. Have ready a little gravy in a saucepan, well-seasoned; add as much drawn butter. When it boils, put in the rissoles, a few at a time, and cook ten minutes. Drain off the gravy; transfer the sweetbreads carefully to a hot dish; pour the gravy upon a beaten egg; heat to thickening, and pour over the rissoles.
Chopped Cabbage.
Boil a firm cabbage in two waters—having taken off the outer leaves and quartered it. Chop very fine; put into a saucepan two tablespoonfuls of butter and the same of vinegar, with pepper and salt. Stir in the cabbage, and when very hot, dish.
Mashed Potatoes—Browned.
Mash in the usual way; heap roughly upon a greased pie-plate; set in a quick oven, and when delicately browned, slip to another dish.