7 Oyster Chartreuse Recipe

Boil and mash fine 6 potatoes, add a cupful of milk, salt and pepper to

taste, a little butter, and the whites of 4 eggs beaten to a stiff

froth. Have a plain mould well buttered and sprinkle the bottom and

sides with bread crumbs. Line the mould with the potatoes and let stand

for a few minutes. Put a slice of onion and 1 pt. of cream or milk to

boil. Mix two tablespoonfuls of flour with a little cream or milk, and

stir into the boiling cream. Season well with salt and pepper and cook

eight minutes. Let the oysters come to a boil in their own liquor, skim

them out and add to the cream, take out the piece of onion. Season and

turn carefully into the mould. Cover with mashed potato, being careful

not to add too much at once. Bake 1/2 an hour. Take from the oven about

ten minutes before dishing and let it cool a little. Then place a large

dish over the mould and turn out carefully. Caution should be taken that

every part of the mould has a thick coating of the potato, and when the

covering is put on, no opening is left for the sauce to escape.

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