Classes in Classic Cuisine

Croquettes d'Huitres à la Norttumde (Oyster Croquettes)

Poach 2 dozen freshly opened large oysters for 2 minutes, drain them, and cut them in dice. Cook in a little water with a few drops lemon juice 1/2 cup chopped mushrooms. Cut in dice enough truffles to make 2 tablespoons. Melt 3 tablespoons butter in a saucepan, add 1/4 cup flour, and cook, stirring, until the roux starts to turn gulden. Add 1 1/2 cups hot milk and 1/2 cup strained oyster liquor. Cook the sauce, stirring constantly, until it thickens, and cook it, stirring occasionally, for about 25 minutes longer. Add 1/2 teaspoon salt. Beat 4 egg yolks lightly and combine them with the sauce by mixing a little of the hot sauce with the yolks and returning this to the pan. Cook just until the boiling point is reached, remove the pan from the heat, and add the oysters, mushrooms, and truffles. Reheat the sauce without boiling it and correct the seasoning. Spread the mixture on a buttered flat plate to cool. Form croquettes of any desired shape, roll them in flour, in well-beaten eggs, and finally in fine dry bread crumbs. Fry the croquettes in clarified butter or cook them in deep hot fat (375° F.) until they are brown. Drain on paper toweling and serve with a cream sauce enriched with 1 egg yolk.

Omelette with Oysters

Poach 6 freshly opened oysters for each serving, and combine them with enough bechamel sauce for fish (page 52) to moisten them nicely. Put the oysters in an omelette before rolling it or garnish the platter with them.

Anges à Cheval (Angels on Horseback or Skewered Oysters)

Poach 6 freshly opened oysters for each skewer. Drain the oysters on paper towels, roll each in a thin slice of bacon, and thread them on the skewer, not too close together. Sprinkle with a little melted butter and broil lightly. Serve the Oysters on toast with maitre d'hôtel butter, a sprig of parsley, and a piece of lemon.

Or put squares of parcooked bacon between the poached oysters, beginning and ending with a piece of bacon, Roll the filled skewer in melted butter and broil. Sprinkle with fresh bread crumbs when the bacon is about half done. Serve with maitre d'hôtel butter, a sprig of parsley, and a piece of lemon.