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Twelve Oysters (Half a pound of Puff Paste)

Half a pound of Puff Paste.

One gill of Béchamel Sauce.

One ounce of grated Parmesan Cheese.

Cayenne. Roll the paste out very thin, and cut it out with a round cutter the size of a five-shilling piece; take the beards off the oysters, put one oyster on each piece of paste, cover it over with a spoonful of Béchamel sauce; sprinkle with a little grated cheese and cayenne. Bake in a quick oven, and serve with fried parsley in the centre.

Macaroni à l'Américaine.

Ingredients.

Quarter pound of Macaroni.

One ounce of Butter.

One ounce of Flour.

Half a pint of Tomato Purée.

Pepper, Salt, and a little Sugar to taste.

Boil the macaroni in water with a little salt till quite tender, then strain, and wash it in cold water and cut it in small pieces. Melt the butter, add the flour and half a pint of purée of tomato, add seasoning, let it boil well, season to taste; then stir in the macaroni and make it hot. Dish it up on a hot dish, serve some croûtons of fried bread, and sprinkle a few brown bread-crumbs on top.