Margaret Brown's French Cookery Book

Put the oysters, with their juice, into a stewpan on a quick fire; give one boil, drain them, put them into a hot tureen, and set in a warm place. Rub the butter, flour, and 3 teaspoonfuls of scalding cream to a fine smooth paste, stir it quickly into the quart of cream in a bright stewpan on a quick fire. Add the salt and spice, and stir till it no longer thickens. Now put in the yolks of eggs, well beaten; stir till smooth, strain the whole through a fine sieve upon the oysters. Cover evenly with the crumbs and lightly brown in a quick oven. No. 13. SCALLOPED OYSTERS. Half-gallon oysters for a three pint pudding dish; drain the oysters well, 1 pint of bread-crumbs, and put pepper, salt, and a little mustard, nutmeg or mace in the crumbs. Cover the bottom of dish with the crumbs. Put a layer of oysters with a small piece of butter, then a layer of crumbs. Continue this way till dish is full, then put 2 or 3 tablespoonfuls of cream on top. Put in a rather quick oven; let bake 20 minutes. No. 14. PICKLED OYSTERS. Drain the oysters. To 1/2 gallon of pickled oysters, 1/2 pint cider vinegar. Heat the vinegar boiling hot. Put in spice enough to flavor, cloves, allspice and mace. Put the oysters in the hot liquor till they get hot; put a little salt in them; scoop them out of the hot liquor and put them right into the hot vinegar, and put in a covered dish and set away to cool. No. 15. FRICASSEE OF OYSTERS. Set 75 oysters on the fire with their liquor and an equal quantity of chicken broth, 1 glass white wine, 2 blades mace; when they boil remove from the fire, and then from the boiling braise, which return to the fire; in a clean stewpan put a piece of butter the size of an egg, 1-1/2 teaspoonfuls of flour, stir 5 minutes then add the yolks of 5 eggs, 1 saltspoonful of white pepper and salt, 1 tablespoonful