Chop the oysters
with a silver knife, put them back in the kettle, simmer gently a half
hour, and add the salt. Strain through two thicknesses of cheese cloth,
reheat and serve with whipped cream on top of each cup.
This serves fifteen persons.
TOMATO PUREE a la RORER
1 quart can of tomatoes
1/2 pint of cream
1 quart of chicken bouillon
2 tablespoonfuls of butter
2 tablespoonfuls of arrowroot
1 bay leaf
1 blade of mace
1 onion
1 teaspoonful of salt
1 teaspoonful of paprika
Add the onion, paprika, mace and bay leaf to the tomatoes, boil rapidly
five minutes. Moisten the arrowroot with three or four tablespoonfuls of
cold water, add it to the hot tomato, boil ten minutes, and press through
a sieve. Add the chicken bouillon, boil ten minutes, add the butter, and,
when the butter is thoroughly dissolved, turn at once into cups. Put a
tablespoonful of whipped cream on top of each, and serve.
This will serve ten persons.
GLAZE
Glaze is absolutely necessary for fine cooking, either for the browning of
sweetbreads, birds or chickens.
Cover a half box of gelatin with a half cupful of cold water to soak for an
hour. Put one quart of good bouillon, chicken or beef, over the fire, and
boil it rapidly until reduced to a pint; add the gelatin. As soon as the
gelatin is dissolved, strain the mixture.
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