Home › Sandwiches › Oyster Loaves (Pick over and drain fifty)

Oyster Loaves (Pick over and drain fifty)

Pick over and drain fifty small oysters. Put them in a saucepan with one tablespoonful of butter, one-quarter of a teaspoonful of salt, a dash of cayenne and the same of paprika, half of a teaspoonful of lemon juice. Cover closely and shake over the fire until the oysters are plump and the gills curled. Drain and set aside. Measure the liquor thus obtained and add sufficient cream to make one and onequarter cupfuls. In a saucepan put one tablespoonful of butter and one heaping tablespoonful of flour, and stir together over the fire until mixed frothy. Add the measured liquid and stir until thickened. Season to taste and simmer for five minutes. Add the oysters and one teaspoonful of parsley, chopped very fine, and set over hot water for five minutes. Have ready eight or ten small French rolls, which have been prepared by cutting off the tops, scraping out the crumbs, brushing inside and out with melted butter and placing in a hot oven until crisp. Fill these with the prepared oysters, cover with the tops, which were laid aside and serve.