Cases of Oysters a la Lorenzo

Either buttered metal or china cases may be used for these, or else buttered paper ones stiffened in the oven; cover their bottoms and sides with a thin layer of fish quenelle forcemeat (No. 90), mixed with some soubise puree (No. 723). Poach medium-sized oysters in their own liquor and white wine; drain and pare them, cut them up into pieces half an inch in size, and use these to fill in the cases; set on top some mushrooms that have been chopped up raw, fried in butter, then covered with veloute sauce (No. 415) reduced with the oyster liquor and finished with a piece of lobster butter (No. 580) and a dash of cayenne; cover over with a layer of the same forcemeat, smooth and moisten the tops with a brush dipped in melted butter; range the cases on a baking sheet, and set them in a slack oven from twelve to fifteen minutes, then serve.