Scald the oysters in their own liquor until the edges curl. Make a white sauce using oyster-liquor instead of milk, or use half milk and half oyster-liquor. Add the oysters just before serving. One dozen oysters are enough for one pint of sauce.
CELERY SAUCE
(BOILED FOWLS)
Cut one half cupful of celery into small pieces. Boil it in salted water until tender. Add the cooked celery to one cupful of white sauce.
LOBSTER SAUCE
Chop the meat of a lobster into coarse pieces. Add it to a pint of white sauce. Add also a little of the coral (which has been dried and pounded to a powder), and a little paprica.
VELOUTÉ AND ALLEMANDE SAUCES
(FISH AND VEGETABLES)
Make a white sauce (page [277]), using chicken or veal stock instead of milk.
Allemande. Remove the Velouté from the fire; add two yolks beaten with one half cupful of cream or milk, one tablespoonful of chopped parsley, and a dash of nutmeg. Put on the fire a moment to thicken, but do not let it boil. Continue to stir for some moments after removing from the fire.