OYSTER BELLEVUE-STRATFORD

BAPTISTE, HEAD WAITER THE BELLEVUE-STRATFORD, PHILA., PA.

Place in chafing dish some butter, one shallot, or young onion chopped; when these come to a browning point, put in sufficient fresh mushrooms, cut in long strips, and cook for eight minutes. Take about two dozen strained, good-sized, plump oysters, and place them in dish, putting in enough Bechamel sauce or thick cream to cover oysters, and let contents boil about three or four minutes. When on point of serving add dessertspoonful of good Madeira.