Vol-au-Vent of Oysters.

Prepare the vol-au-vent as directed. Put one quart of oysters on to
boil in their own liquor. As soon as a scum, rises, skim it off, and
drain the oysters. Return half a pint of the oyster liquor to the
sauce-pan. Mix two heaping table-spoonfuls of butter with a scant one
of flour, and when light and creamy, gradually turn on it the boiling
oyster liquor. Season well with salt, pepper and, if you like, a
little nutmeg or mace, (it must be only a "shadow"). Boil up once, and
add three table-spoonfuls of cream and the oysters. Stir over the fire
for half a minute. Fill the case, cover, and serve immediately.


Vol-au-Vent of Lobster.

Rub together four table-spoonfuls of butter and one and a half of
flour. Pour on this, gradually, one pint of boiling white stock. Let
it boil up once, and add the juice of half a lemon, salt and a speck
of cayenne; add, also, the yolks of two eggs, beaten with a spoonful
of cold water, and the meat of two small lobsters, cut into dice. Stir
for one minute over the fire. Fill the case, put on the cover, and
serve.


Patties.

Make puff paste as directed. (See puff paste.) After it has been
rolled four times, put it on ice to harden. When hard, roll again
twice. The last time leave the paste about an inch thick. Put in the