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Oysters a la Marechale

Stew very gently in four ounces of butter some thinly sliced truffles and mushrooms.  After cooking ten minutes add salt, white pepper, cayenne and mace.  Stir in four large tablespoonfuls of flour and mix well together while it thickens.  Put in the liquor of the oysters which has been scalded and skimmed.  Then add milk (boiling) enough to make it as thick as cream.  Take from the fire and stir in the yolks of four eggs beaten well with the juice of a lime and a tablespoonful of water.

Cover each oyster thickly with some of the mixture and allow it to cool.  Then roll twice in beaten egg and bread crumbs.  Fry to a light brown in butter and serve very hot.

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Toasted Angels

Sprinkle cayenne and a few drops of lime juice over as many large oysters as are required, then wrap each oyster in a thin strip of bacon or fat salt pork.  Fasten with a wooden tooth-pick and broil until the bacon is crisp.  Serve very hot on squares of buttered toast.

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Oyster Pates

Rub together one ounce of butter and one teaspoonful of flour.  Melt this in a saucepan and add salt, mace and cayenne.  Stir gently a few minutes, until smooth.  Then add slowly four tablespoonfuls of cream.  Strain two dozen oysters and add the liquor very slowly, stirring all the time.  When it boils up, put in the oysters, cook three minutes and fill the pate shells.  Serve very hot.

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Scalloped Clams

Wash clean one hundred clams.  Use soft part whole and the tough part chopped fine.  Put a layer on the bottom of a buttered baking dish.  Season with salt, pepper, cayenne and a little mace and sprinkle over plenty of stale bread crumbs and a quantity of bits of butter.  Repeat the layers until the dish is full.  Put plenty of butter on top and pour in a cup of the water from the clams.  Bake in a moderate oven one hour, and when half done pour in a tumbler of sherry.

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Shrimp or Oyster Curry

Melt four ounces of butter and fry in it four young onions and a clove of garlic chopped.  Add the juice of two limes.  Stir into this one teaspoonful of corn starch, two tablespoonfuls of curry powder and half a cup of cream with salt, pepper and cayenne.  Stir this rapidly over the fire until very thick.  Thin with milk until it is the proper consistency, then add a large cup of picked shrimps, and as many oysters.  Cook two minutes after it boils.

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Shrimps a la Bordelaise

Place two tablespoonfuls of butter and one of flour in a saucepan and brown over the fire.  Stir into this one cup of stock, and add two tablespoonfuls of finely chopped raw ham, a slice of onion, one tablespoonful of chopped parsley.  Simmer for ten or fifteen minutes.  Strain the same and add to it a cup of shrimps.  Simmer again for a few moments and add a teaspoonful of tomato or mushroom catsup.  Season with, salt and pepper, and serve in timbale cases.