Mixture.
Boil half the liquor from a quart of oysters. Put in all the oysters, leaving out the uncooked liquor; heat to boiling, and stir in—
½ cup of hot milk.
1 tablespoonful butter.
2 tablespoonfuls corn starch, wet with a little milk.
A little salt.
Boil four minutes, stirring all the time until it thickens, and fill the cavity in the paste shells. These pâtés are very nice.