Prepare a Villeroi sauce (see page [280]). Heat the oysters in their own liquor until plump, then remove and wipe them dry. Place them on a pan turned bottom side up, leaving a space around each one. With a spoon cover each oyster with the thick sauce, and set them away for several hours to cool and harden; then trim them to good shape. Take one at a time on a broad knife or spatula, and, holding it over a dish containing beaten egg, coat it well with egg; then cover it with fresh bread crumbs and draw the coating around the whole oyster. Place the rolled oysters in a wire basket, and immerse in hot fat until an amber color. Dress them on a folded napkin, and serve with a Béchamel sauce, or with the same sauce with which they are coated, diluted with stock or oyster juice. A little chopped truffle and mushrooms improve the sauce.
BROILED OYSTERS
Dry the oysters. Heat the broiler well, and grease it by rubbing it with a slice of salt pork or with suet. Dip the oysters into melted butter, or into oil, and lay them on the broiler. Broil them on both sides for a few minutes over bright coals. Have ready some toast cut into uniform shapes and moistened with oyster juice. On each croûton place three or four oysters, and pour over them a little melted maître d’hôtel sauce.
PANNED OYSTERS
Heat a baking-pan very hot. Put into it a tablespoonful of butter; then the oysters, which have been well drained. Let them cook in hot oven until browned. Have ready some toast cut into even pieces; soften them with some liquor from the pan; place three or four oysters on each piece, and pour over them the liquor from the pan, which should be reduced if too watery. Sprinkle with a little parsley chopped very fine.
ROASTED OYSTERS
Wash the shells well with a brush and cold water. Place them in a pan with the deep half of shell down. Put them into a hot oven, and bake until the shell opens. Remove the top shell carefully so as not to lose the liquor. Arrange them on plates, and on each oyster place a piece of butter and a little pepper and salt. If roasted too long the oysters will be tough.
OYSTERS À LA POULETTE
- 25 oysters.
- 1 cupful of oyster juice.
- 1 cupful of milk or cream.
- Yolks of 3 eggs.
- 2 tablespoonfuls of butter.
- 4 tablespoonfuls of flour.
- 1 scant teaspoonful of salt.
- 1 saltspoonful of pepper.
- Dash of cayenne pepper.
- Dash of nutmeg.
Scald the oysters in their liquor until plump. Put into a saucepan two tablespoonfuls of butter; when melted stir in carefully the flour, and cook, but not brown. Stir in slowly the oyster juice; when perfectly smooth add the milk or cream and the seasoning. Take it off the fire, and when a little cooled stir in the beaten yolks. Place again on the fire, and stir until thickened; then pour it over the oysters on a hot dish. Place a border of triangular-shaped croûtons around the dish, and serve at once. Do not add the cream and eggs to the sauce until time to serve, so that there may be no delay, as this dish is not good unless hot, and if kept standing the sauce will curdle. The sauce should be of the consistency of cream.