Entrées
Oyster Pâtés
Beard and blanch one dozen of oysters. Make a sauce as follows: one ounce of butter, three-quarter ounce of flour. Melt over the fire; add half-a-cup of milk, half-a-cup of cream, and the liquor of the oysters; strain; reduce the sauce till it resumes the appearance of a cream; add the oysters, and have a dozen or fourteen pâtés made of puff paste; bake and fill the pâtés.