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Practical Cooking and Dinner Giving

by Mary F. Henderson

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Oysters.

Oysters in shellsHuîtres en coquille.
Oysters friedHuîtres frites.
Oyster frittersBeignets d’huîtres.
Oyster pattiesPetits vol-au-vent d’huîtres, ou bouchées d’huîtres.

Sauces.

White sauce (made with stock)Sauce à la Bechamel.
Pickle-sauceSauce aux cornichons.
Egg-sauceSauce aux œufs.
Caper-sauceSauce aux câpres.
Anchovy-sauceSauce aux anchois.
Shrimp-sauceSauce aux crevettes.
Lobster-sauceSauce homard.
Oyster-sauceSauce aux huîtres.
Parsley-sauceSauce au persil.
Cauliflower-sauceSauce au chou-fleur.
Madeira-wine sauceSauce au vin de Madère.
Currant-jelly sauceSauce aux groseilles.
Tomato-sauceSauce tomate.
Mushroom-sauceSauce aux champignons.

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