after which drain well; then fry a shallot colorless in some butter,
together with an onion, sprinkle over them a little curry and add some
of the oyster juice, seasoning with salt and red pepper. Pound the
oysters to a good firm paste, moistening them with a little of their
juice, and strain through fine tammy cloth. Warm them over the fire, but
do not let them boil; add a small quantity of thickening of potato flour
mixed with a little water. When about to serve incorporate some cream
and fine butter, garnishing with some chopped oysters and mushrooms,
mixed with breadcrumbs and herbs. Add a little seasoning of salt, pepper
and nutmeg, some raw egg yolks, and roll this mixture into ball-shape
pieces, place them on a well-buttered baking sheet in a slack oven and
poach them, then serve.


~BLACK BEAN SOUP~--Wash one pint of black beans, cover with one quart of
cold water and let soak over night. In the morning pour off the water
and pour over three pints of cold water. Cook, covered, until tender,
four or five hours, add one tablespoonful of salt the last hour, rub
through a strainer, add the strained beans to the water in which they
were boiled, return to the soup kettle. Melt one tablespoonful of flour,
stir this into the hot soup, let boil, stirring constantly; add a little
pepper, slice thinly one lemon, put all the slices into the tureen and
pour the soup over. Serve very hot.


~CHESTNUT SOUP~--Peel and blanch the chestnuts, boil them in salted
water until quite soft, pass through a sieve, add more water if too
thick, and a spoonful of butter or several of sweet cream. Season to
taste and serve with small squares of bread fried crisp in butter or
olive oil.