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Chafing-dish Dainties (Oysters la D'Uxelles)

Oysters à la D'Uxelles.

INGREDIENTS.

I pint of parboiled and drained oysters.

I pint of oyster liquor or chicken stock. 4 tablespoonfuls of butter. 4 tablespoonfuls of chopped mushrooms. 4 tablespoonfuls of flour.

A few drops of onion juice.

A few grains of cayenne.

I teaspoonful of salt.

I teaspoonful of lemon juice.

Yolks of 2 eggs.

Method. - Let the oysters be parboiled and drained beforehand. (To parboil, heat quickly to the boiling-point in their own liquor.) Melt the butter in the blazer, add the flour, salt and pepper, and cook till frothy; add the oyster liquor or chicken stock and cook until the boiling-point is reached. Now add the oysters, and, as soon as they are heated thoroughly, put the blazer into the bath and add the beaten yolks, the onion and lemon juice and the mushrooms. As soon as the eggs thicken the sauce a little, serve on toast or crackers. If uncooked mushrooms are used, cook them in the butter two or three minutes before the flour and seasonings are added.