Oysters on Crusts

Blanch in their liquor, three dozen large oysters; pare and cut them up into five-eighths inch squares. Put on to reduce a few spoonfuls of good bechamel sauce (No. 409), mix in with it two or three spoonfuls of raw, chopped, peeled mushrooms, continue to reduce the sauce without ceasing to stir, and incorporate into it slowly a few spoonfuls of the oyster broth, and a little cream. Use this sauce to mingle with the oyster salpicon, being careful to keep the mixture of a good consistency, and use it to cover seven or eight hollow bread-crusts (No. 52), prepared the same as for poached eggs browned and emptied just when ready to serve. Smooth the surfaces, bestrew with bread-crumbs and sprinkle over with a little melted butter; brown them with a hot shovel or else a gas salamander, and serve.

Another Way.—Prepare some oysters the same as oysters a la poulette (No. 1067). Cut the tops from some rolls, empty them by removing all the crumbs, rub fresh butter over the inside and outside of the rolls, color nicely in the oven; when the crust is crisp, fill it with the prepared oysters, put the cover on, and serve on a folded napkin.