Some truffles, chopped fine, may be added to the sauce, two minutes before taking it from the fire.
Stewed.—Procure two quarts of good and fresh oysters. Set them on a sharp fire, with their liquor and a little water, and blanch as directed. Put four ounces of butter in a saucepan, set on the fire, and when melted stir into it a small tablespoonful of flour; as soon as mixed, add also a teaspoonful of parsley, chopped fine, and about half a pint of broth; boil gently about ten minutes, then add the oysters, salt and pepper, boil again about one minute, dish the whole, sprinkle lemon-juice on, and serve.
An oyster soup is often called a stew.
In Poulette.—In adding chopped mushrooms to the stewed oysters, at the same time that the oysters are put in the pan, you make them in poulette.
A la Washington.—Fried oysters are called à la Washington, when two, three, or four very large oysters are put together (they adhere very easily), dipped in egg, rolled in bread-crumbs, and fried, as directed above. It is necessary to have a deep pan, and much fat, to immerse them completely.
Pickled oysters are always served as a hors d'oeuvre. Place around the oysters some hard-boiled eggs, chopped fine, and serve with oil and vinegar.
Serve them in the same way, with slices of truffles instead of hard-boiled eggs.
They may also be served with lemon-juice only.
Or with shallots chopped fine, and then bruised in a coarse towel. This last one is considered of too strong a taste for ladies.