One-half cup of finely diced celery parboiled,
Two hard-boiled eggs, chopped fine,
Two tablespoons of finely minced celery,
One tablespoon of grated onion,
Twenty-five oysters.
Wash and look carefully over the oysters for bits of shell. Drain and pat dry and then cut in half and add
Two tablespoons of lemon juice,
One and one-half teaspoons of salt,
Three-quarters teaspoon of white pepper.
Mix and then heat to the boiling point, and fill into four rolls and serve, garnished with parsley.