Broil them on both sides for a few minutes over bright coals. Have ready some toast cut into uniform shapes and moistened with oyster juice. On each croûton place three or four oysters, and pour over them a little melted maître d'hôtel sauce.
PANNED OYSTERS
Heat a baking-pan very hot. Put into it a tablespoonful of butter; then the oysters, which have been well drained. Let them cook in hot oven until browned. Have ready some toast cut into even pieces; soften them with some liquor from the pan, place three or four oysters on each piece, and pour over them the liquor from the pan, which should be reduced if too watery. Sprinkle with a little parsley chopped very fine.
ROASTED OYSTERS
Wash the shells well with a brush and cold water. Place them in a pan with the deep half of shell down. Put them into a hot oven, and bake until the shell opens. Remove the top shell carefully so as not to lose the liquor. Arrange them on plates, and on each oyster place a piece of butter and a little pepper and salt. If roasted too long the oysters will be tou⟨gh.⟩
OYSTERS À LA POULETTE
25 oysters, 4 tablespoonfuls of flour. 1 cupful of oyster juice. 1 scant teaspoonful of salt. 1 cupful of milk or cream. 1 saltspoonful of pepper. Yolks of 3 eggs. Dash of cayenne pepper. 2 tablespoonfuls of butter. Dash of nutmeg.
Scald the oysters in their liquor until plump. Put into a saucepan two tablespoonfuls of butter; when melted stir in carefully the flour, and cook, but not brown. Stir in slowly the oyster juice; when perfectly smooth add the milk or cream and the seasoning. Take it off the fire, and when a little cooled stir in the beaten yolks. Place again on the fire, and stir until thickened; then pour it over the oysters on a hot dish. Place
