Strain the liquor from the oysters, rinse them, and cut them into four pieces. Melt the butter, stir in the flour, add the milk, oyster liquor, seasonings, and cream, bring to boiling point and pour over the oysters in petites marmites.
Serve with toast points.
RASPBERRY SOUFFLÉ
- ½ pint (1 cup) raspberries
- 2 heaping tablespoonfuls (2 ozs.) sugar
- 4 tablespoonfuls water
- 1 heaping tablespoonful (1 oz.) butter
- 1 heaping tablespoonful (1 oz.) flour
- 3 tablespoonfuls cream
- 2 eggs
Put the raspberries into a saucepan with the sugar and the water; stir over the fire with a wooden spoon till the fruit is tender, then rub through a sieve; return to the pan, add the butter, flour, and cream; stir until it boils, remove from the fire, add the yolks of eggs and the whites stiffly beaten.
Turn into a buttered earthenware dish and bake in a moderate oven for twenty minutes.
Serve at once.
SAGO GRUEL
- 2 tablespoonfuls sago
- 1 tablespoonful sugar
- 1 pint (2 cups) water
- ¼ teaspoonful salt
- 1 wineglassful sherry wine
- Juice ½ lemon
- Grated nutmeg and ginger to taste
Put the sago and water into a casserole, add the salt, and let it stand for two hours to soften; then boil it, stirring constantly, until it is thick, add the wine, sugar, strained lemon juice, ginger, and nutmeg.