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Oysters in Forcemeat

(A French recipe.) Cook 18 oysters with 1 ounce of butter, 1/2 cup of juice, pepper, and salt, for 10 minutes. Have ready 6 ounces of forcemeat made of equal parts of chopped chicken and bread-crumbs, an egg, herbs, a spoonful of butter and seasoning, mixed with enough milk or stock to make a paste. Dip each oyster in this, covering thickly, then in bread-crumbs and egg, and fry brown. Serve with a white sauce and border of parsley.

SCALLOPS (as cooked in Brest, France.).

Fry 1 pint of scallops in 1 ounce of butter, add 2 minced onions, a tablespoonful of flour, and 1/2 pint of the juice, also the yolks of 4 eggs and 1/2 cup of bread-crumbs. Bake in small shells.