OYSTER CASES

Line buttered paper cases, or china individual cups, with a layer of fish quenelle forcemeat (page 298), or with the fish preparation given in receipt for fish pudding (page 123); scald some oysters in their own liquor until the gills curl; cut each oyster into four pieces and fill the center of the cup with them; pour over them a tablespoonful of Bechamel sauce, made with oyster-liquor in place of stock; cover the top with forcemeat, brush it over with butter and bake in a moderate oven for fifteen minutes.

Cases of other combinations may be made in the same way; using mashed potato for the lining and any creamed meat for filling; or use hominy or rice with chicken, mushrooms, etc.