Glaze Recipe

50 fat oysters
2 quarts of water
12 whole peppercorns
12 whole allspice
1-1/2 teaspoonfuls of salt
Drain and wash the oysters. Throw them at once in a hot kettle, shake until
the gills have curled, cover the kettle, and simmer gently for fifteen
minutes. Drain again, this time saving the liquor. Return it to the kettle
with the peppercorns and allspice, crushed, and water. 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 � 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.