Oysters a la Bearnaise, Tomatoed

Place some large oysters in a saucepan on the fire; poach them slightly in their own liquor, drain and suppress the hard parts, then roll them in a sautoir containing cooked fine herbs. Butter some boat-shaped tartlet molds, line them with a delicate chicken forcemeat (No. 62); and lay one oyster and some of the fine herbs in every mold; cover over with more forcemeat, so that it is well filled and rounded on the top, then poach, unmold, and dip them in beaten eggs; roll in bread-crumbs, and fry in clarified butter. Serve a separate sauce-boat of tomato bearnaise sauce (No. 433).