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Oysters in Cases

Open and blanch a couple of dozen medium-sized oysters in a saucepan with one wineglassful of white wine and half an ounce of butter, and season with a pinch of pepper and a little nutmeg. Cook for five minutes, and add one pint of well reduced veloute sauce; cooking for another five minutes, and adding half an ounce of crayfish butter and stirring occasionally. Fill the cases with four oysters each and the garnishing equally divided. Sprinkle over a little fresh breadcrumbs, and arrange them on a toasting pan. Spread a little butter over each patty, and place in a moderate oven for five minutes. Have a hot dish at hand with a folded napkin spread over it; place the patties on it and serve.

Oysters, Indian Style Put one-half tablespoonful each of curry powder and flour in a small saucepan; mix in gradually a teacupful of cream, one tablespoonful of finely chopped onion and a small quantity of finely chopped apple, season to taste with salt and pepper, and stew the whole gently for twenty minutes, stirring occasionally. Put a teacupful of well washed rice in a saucepan of water and boil until tender. The rice should be quite dry when cooked. Put a dozen oysters in the sauce, add a little lemon juice, and leave until hot. Make a wall of the rice on a hot dish, and pour the oysters in the center. Serve while very hot.