_Method._--Bring the oysters to the boiling-point in their own liquor, skim, drain, and set aside. Heat the butter in the blazer, sauté in it the onion cut in slices, stir in the flour and curry powder mixed with the salt and pepper, and, when frothy, add the oyster liquor, stock and tomato pulp (a pint of pulp reduced by slow cooking to half a cup). When the sauce boils, add the oysters; and when hot serve on buttered toast or fried bread.
1 quart of oysters. 4 tablespoonfuls of butter. Yolks of 2 eggs. 1/2 a teaspoonful of chopped parsley. 1 tablespoonful of flour. Pepper, salt, cayenne.
_Method._--Brown the butter and add to it the parsley, seasonings and flour; let heat, then add the well-drained oysters, and, when the edges begin to curl, add the well-beaten yolks. Serve on warmed plates, with fried bread and parsley.
(_Oysters, shrimps, lobsters, sweetbreads, chicken, veal, fish, mushrooms, asparagus tips, peas, etc._)
2 tablespoonfuls of butter. 4 tablespoonfuls of flour. 2 saltspoonfuls of salt. 2 cups of cream, or 2 cups of milk and 4 tablespoonfuls of butter. 1 saltspoonful of pepper. 1 pint of fish, meat, etc. 2 tablespoonfuls of mushrooms, chopped or diced. 1 teaspoonful of chopped parsley. 1 teaspoonful of onion juice. 1 tablespoonful of lemon juice.
_Method._--Prepare the sauce in the usual manner. If oysters are used, they should have been parboiled previously and drained, and, if large, cut in pieces. Fish should be flaked when hot, and meats cut into dice when cold.
Season any of the creamed dishes highly with cayenne, onion juice, mustard, and Worcestershire or other sauce.
Cream together two tablespoonfuls of butter and one tablespoonful of anchovy paste. Melt in the blazer, then add half a dozen eggs, beaten slightly with one-fourth a teaspoonful of salt and a dash of paprica. Stir and cook, and, when beginning to thicken, add half a pint of oysters, parboiled, "bearded," and cut fine. When scrambled, serve on sippets of toast, lightly spread with anchovy paste.
With a fork pressed into a butter ball, rub over the bottom of the hot blazer. Then cover the surface with small rounds of toast, and put one or two uncooked oysters on each round; cover, and cook until plump, dust with salt and pepper, and put a bit of butter on each oyster. Serve, when the butter has melted, with slices of lemon.