45 / 58
j about town cocKtail booK j
OYSTER PATTIES
CUT oysters in quarter pieces and scald in their own juice. Into
a separate pan put 2 tablespoonsful of butter and the same of
flour. Mix to a smooth paste and slowly add half a pint of oyster
liquor and half a pint of milk. Add oysters, season to taste, and
bring to a boil just once. Heat the beaten yolks of two eggs and
add slowly to mixture, removed from the fire. Stir well and fill
the required number of pattie shells.
OYSTER LOAF
Listen carefully. This is good. It comes to us out of a hazy
mess of merriment and we think it goes something like this:
Pry a flock of oysters. As they are cooking, remove the ends
of a fresh loaf of French bread and scoop out most of the soft centre.
Pack it firmly with the hot fried oysters and cut in thick slices.
Serve with dills and strong coffee.
M
E
CURACAO OMELETTE
(Proportions for six eggs)
LT a piece of butter over a brisk fire without allowing it to
^ burn, then make an omelette underdone. When this is well
rolled and on the dish, make some cuts in the wide part, sprinkle
with castor sugar, moisten with two tablespoonsful of Curacao
Marie, pour over two tablespoonsful ofi Cognac, then add a third
spooriful of Cognac and set light to it.
SARDINES ON TOAST
SARDINES served on thin, crisp toast and smothered with the
)following sauce:
3 tablespoons Mayonnaise
% teaspoon Worcestershire Sauce
1 tablespoon Tomato Sauce
A dash of Tobasco
This is an odd delicacy often served at the home of Dr. Rhine-
hardt, the German Consul for Seattle:
A stuffed olive wrapped about with a thin strip of bacon,
speared through with a toothpick and popped into a hot oven long
enough to cook the bacon to an even crisp.
—:45