THE OYSTER SEASON

New Zealand Herald, Volume LXXIII, Issue 22444, 13 June 1936, Page 7 (Supplement)

THE OYSTER SEASON

BEST DISH OF ANCIENT ROME The ancient Romans knew tho value of the oyster—how it is wholesome as well as delicious, rich in iodine and mineral salts. ,Voted the best dish in the elaborate menus of that period, this shellfish is to-day as popular as ever, and, with tho season about to open is worthy of a few recipies tp itself. Hero is a little oyster "menu." Oyster Cocktail.—For this, tako one part Worcester sauce, one part oyster liquor, cayenne, two parts good tomato Baace, iuice half-lonion, oysters. Mix the sauces, liquor, lemon juice and cayenne well together. Beard and plump the oysters. (.To plump them, put botsveen two hot plates and stand over Jiot water for a few minutes.) Place about six iu small glasses, threequarter fill with tho prepared liquid and servo at once. Oyster Hors D'Oeuvre.—Oysters are the most easily digested of foods eaten raw. Cut some slices of brown bread neatly with a cutter, butter and place

on each piece a very thin slice of lemon. Drain and heard the oysters, and' shako a dash of cayenne over. Cut long threads of chilli (finely), and lay crosswise over oysters. Serve on lace papor d'oyleys, and garnish with water-cress. Oyster Soup.—This old favourite is made with three pints fish stock, two dessertspoons butter, one pint milk, salt, cayenne,. 36 oysters, two tablespoons flour, lemon rind, one tablespoon anchovy sauce. Beard the oysters and put the beards into the stock with lemon rind. Simmer for half an hour and strain. Melt the butter in a saucepan, add flour, and cook well without browning. Add the stock and milk, cook for three minutes after it comes to the boil ahd add salt and cayenne. Put the oysters into hot soup tureen and pour over the hot soup. Do not boil the oysters as it hardens them, and makes them unfit for use. Scalloped Oysters.—Take two dozen oysters, loss, flour, loz. butter, halfpint milk, some fine breadcrumbs, lemon juice, salt and cayenne. Make the white sauce with tho flour, butter, milk, add salt, cayenne, and lemon juice to taste., then the bearded oysters. Thickly-grease some scalloped shells ■with butter. Pour in the oyster mixture, sprinkle with breadcrumbs. Stand in the oven, or place under the griller till a pale brown. Serve very hot and garnish with lemon and parsley. Oyster Scones.—Unusual, these! Take Jib. flour, two teaspoons baking powder, one teaspoon butter, one gill milk, oysters. Make the scones in tho ordinary way and turn on to floured board. Roll out and thinly cut into rounds with two-inch cutter. Wipe oysters very dry, lay one oyster on a round of dough, sprinkle with salt and cayenne and lay another round on top. Glaze with egg and place on greased tin. Bake in hot oven 12 to 15 minutes and serve hot with butter.