Evening star. [volume], September 21, 1947, Page 16, Image 99

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
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TO SERVE OYSTERS
by Clementine Paddleford
1 September rolls its R's — again reading and writing and
I oysters. The succulent bivalves lie fat and sweet in their own deep
shells. A drop of lemon juice and freshly ground pepper — and so to
eat. Or dress them with sauce mignonette: to one-half cup white
wine vinegar, add three teaspoons coarsely cracked pepper, three
shallots finely chopped, one teaspoon salt, one teaspoon lemon juice. •
Chill, covered in a glass jar with screw top. for at least 24 hours.
O Hall-shell again —this time hot oysters Kirkpatrick: melt
L six tablespoons of butter, add a garlic clove, minced, two table
spoons minced parsley, one-half cup chili sauce, a few grains cayenne,
one-eighth teaspoon salt. Blend, do not boil. Have two dozen oysters
opened on half shell, and add to each, one teaspoon sauce, a sprinkle
of toasted bread crumbs, a few slivers slightly cooked bacon (one
slice to four oysters). Place under broiler until oyster edges curl*.
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3 Oysters in nightgowns for a late supper: Drain 20 oysters,
saute in three tablespoons butter until edges ruffle. Butter the
inside of deep shells, layer with cooked, chopped spinach, season
with mignonette sauce. Place oysters op top and season with salt
and pepper. Stiffly beat two egg whites, add one tablespoon horse
radish and spoon over oysters. Make a slight depression in center of
each. Broil three minutes. Fill hollows with chopped crisp bacon.