Oyster Pâtés. ✠
1 qt. oysters.
2 tablespoonfuls of butter.
Pepper, and a pinch of salt.
Set the oysters, with enough liquor to cover them, in a saucepan upon the range or stove; let them come to a boil; skim well, and stir in the butter and seasoning. Two or three spoonsful of cream will improve them. Have ready small tins lined with puff paste. Put three or four oysters in each, according to the size of the pâté; cover with paste and bake in a quick oven twenty minutes. For open pâtés, cut the paste into round cakes: those intended for the bottom crust less than an eighth of an inch thick; for the upper, a little thicker. With a smaller cutter, remove a round of paste from the middle of the latter, leaving a neat ring. Lay this carefully upon the bottom crust; place a second ring upon this, that the cavity may be deep enough to hold the oysters; lay the pieces you have extracted also in the pan with the rest, and bake to a fine brown in a quick oven. When done, wash over with beaten egg, around top and all, and set in the oven three minutes to glaze. Fill the cavity with a mixture prepared as below, fit on the top lightly, and serve.