Oyster or Clam Fritters.
Oysters served on buttered toast for breakfast, or in vols-au-vent, silver scallop-shells, or in paper boxes, are very nice made after the receipts on page 241. They or the fricasseed oysters may be served in either of the above ways.
Fricassee of Oysters (Oysters à la Boulette).
Put one quart, or twenty-five, oysters on the fire in their own liquor. The moment it begins to boil, turn it into a hot dish through a colander, leaving the oysters in the colander. Put into the saucepan two ounces of butter (size of an egg), and when it bubbles sprinkle in one ounce (a table-spoonful) of sifted flour; let it cook a minute without taking color, stirring it well with a wire egg-whisk; then add, mixing well, a cupful of the oyster liquor. Take it from the fire and mix in the yolks of two eggs, a little salt, a very little Cayenne pepper, one tea-spoonful of lemon-juice, and one grating of nutmeg. Beat it well; then return it to the fire to set the eggs, without allowing it to boil. Put in the oysters.
These oysters may be served on thin slices of toast for breakfast or tea, or in papers (en papillote), or as a filling for patties for dinner.
To Roast Canned Oysters.
Drain them. Put them in a spider which is very hot; turn them in a moment, so that they may cook on both sides. It only takes a few seconds to cook them. Put them on a hot plate in which there are pepper, salt, and a little hot melted butter. They should be served immediately. They have the flavor of the oyster roasted in the shell.
Some cook them in this manner at table on a chafing-dish by means of the spirit-lamp.
Spiced Oysters (Miss Lestlie).
Ingredients: Two hundred oysters, one pint of vinegar, a nutmeg grated, eight blades of whole mace, three dozen whole cloves, one tea-spoonful of salt, two tea-spoonfuls of whole allspice, and as much Cayenne pepper as will lie on the point of a knife.