S. T. Rorer

“ OYSTERS EN COQUILLE Boil in their own liquor twenty-five fat oysters. Drain, and chop with a silver knife. Put one cup of milk in double boiler. Rub together one tablespoonful of butter and two of flour; add gradually the hot milk, beating all the while. Now add yolks of two eggs, teaspoonful of salt, quarter teaspoonful of pepper, and a tablespoonful of green pepper chopped fine; add the oysters, fill the mixture into the deep oyster shell, dust with dry bread crumbs, and brown in a quick oven. ”

“ Cut a tablespoonful of butter into pieces, and put them over the top; pour a gill of the oyster liquor over the whole. Bake in quick oven twenty minutes. Serve smoking hot.
PAN BAKED Drain twenty-five oysters free from all liquor. The oysters should be good-sized and fat. In the bottom of an individual baking dish put one square of nicely toasted bread. On top of this arrange about six oysters; sprinkle over them a quarter teaspoonful of salt and a dash of pepper, and then pour over four tablespoonfuls of cream. ”