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KOMGR&Bi-E BäESSTlGK. !
OYSTERS Di CASSOLETTES. j
Required : Two dozen oysters, six j
even-sized oval shaped potatoes, half j
a cupful of thick whit* sauce, two !
tablespoonsful cream, one of finely
chopped parsley, one egg, breadcrumljs
ami seasoning. Method ". Wash aili
I peel the potatoes, trim them into as
! neat an oval as possible, and cut a
small slice from one side so that they
will stand steadily. Lay them oa a
buttered tin. and babe in a quick oven
till they are almost cooked, then , re-
move than from the oven, and care-
fully scoop out the inside of each
potato, so as to leave a firm, hollow
case. Brush these cases over with
beaten eau', and coat them thickly j
with breadcrumbs, Pry in boil in <s fat.;
till nicely browned, then drain them ?
well. Peard and halve the oysters, ;
saving the liquid from thom, put the j
white sauce into a stewpan, add the j
jHutsley, oysters aa<l t'-'^ir ii.-n:or. make j
all thoroughly hot without letting it j
boil, then stir in (he cream, and sea- j
son carefully. Pill the prepared eas- I
salettes with the oyster cream, head-
ing it up well. Serve at once with a J
tiny sprie of crisp parsley on each.
MrsX. Knuckey, Edward-street P.0"
East Perth.
$