Oysters with Curry—Indian Style

Have some large oysters placing them in a saucepan with their own liquor, put on the fire and when slightly firm to the touch, drain and suppress the hard parts. Cut up two ounces of onions into very small squares; fry without coloring, besprinkle with a little flour, and stir well, then moisten with the oyster liquor and white wine, season with salt, pepper and curry, let boil, and despumate; add the oysters and keep warm until ready to serve. In the meantime cook some rice in water with salt and a piece of butter; when done and dry, add to it a very little bechamel sauce (No. 409), also a small pinch of saffron; heat it thoroughly and lay it in a plain border mold dipped in cold water; unmold it on the serving dish; lay the oysters inside this border, and send to the table while very hot.