Garnishing of Oysters in Croustades

Drain and wipe some large blanched oysters; remove the muscle part and replace it by a round piece of lobster cut the same size. Make some small oval fine foundation paste croustades; cover the insides with buttered paper, fill with rice, bake and empty; fill them halfway up with cooked mushrooms, cut in three-sixteenths of an inch squares, mingled with a little well-seasoned blond chaudfroid, made by mixing a little brown chaudfroid (No. 594) with white chaudfroid (No. 596), and over these lay the oysters; put in a layer of half-set jelly, applying it with a brush, and decorate each croustade with chervil leaves; cover with more jelly.