. American cookery . -broiled oysters, nicelvseasoned, are also fine. Oysters a la Mornay Allow two oysters for each half shellor one service. Poach the oysters in their own broth. To serve eight, prepare agenerous cup of Mornay sauce. Put ascant tablespoonful of sauce in each shelland on this dispose two of the poachedoysters; cover with a tablespoonful ofthe sauce, sprinkle with grated cheese andmelted butter, and glaze in a very hotoven. Serve at once. Use the deeppart of the shell; before filling these setthem on a shallow pan of salt, that theymay stand level during cooking. Toserve set o
. American cookery . -broiled oysters, nicelvseasoned, are also fine. Oysters a la Mornay Allow two oysters for each half shellor one service. Poach the oysters in their own broth. To serve eight, prepare agenerous cup of Mornay sauce. Put ascant tablespoonful of sauce in each shelland on this dispose two of the poachedoysters; cover with a tablespoonful ofthe sauce, sprinkle with grated cheese andmelted butter, and glaze in a very hotoven. Serve at once. Use the deeppart of the shell; before filling these setthem on a shallow pan of salt, that theymay stand level during cooking. Toserve set on hot, folded napkins laid onindividual plates. A slice of baconrolled and cooked is an agreeable ad-dition. Mornay Sauce To a pint of hot Bechamel sauce madewith fish stock beat in two ounces, each,of Gruyere and Parmesan cheese. Letthe sauce remain over the fire until thecheese is melted, then remove andgradually beat in, in bits, one-fourth acup of butter. The addition of thecheese is the feature of the sauce, and. OYSTERS A LA MORXAY 196 AMERICAN COOKERY when the sauce is to be used with otherarticles than fish — this does not oftenoccur—any white stock may be used. Onion Dumplings with PotatoCrust Select onions of medium and uniformsize. Cook in boiling, salted water,uncovered, till transparent. Cut roundsof paste, allowing a margin of one-fourthof an inch all round. Allow one roundfor each onion. Cut an equal number ofsimilar rounds and cut from the centerof each a small round. Place an onionon the large round, wet the edges lightly,place the ring of paste over and pressdown lightly. Drop a bit of butter andsome pepper and salt on the onion. Put half teaspoonful of salt and four teaspoon-fuls of baking powder thoroughly into this two tablespoonfuls ofbutter. Add the flour mixture graduallyto the potato with just enough cold waterto make a firm dough (not more thandamp). Turn out on a floured lightly and quickly into a smoothball. Pin out into
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