Devilled Oysters

Huîtres à la Diable


Take some little bouche cups, line them with puff paste cut out in rounds about one eighth of an inch thick, put a piece of buttered paper inside and fill up with rice and bake for about fifteen minutes, then remove the paper and rice and place a little piece of fresh butter in the case and a raw bearded oyster that is thickly masked over with the mixture as below on the butter, sprinkle over the top a few browned breadcrumbs, and then put into the oven on a baking tin for about eight to ten minutes, dish up on a dish-paper while hot. Serve for a savoury or for a second course dish.