Canope of Oyster k la Caruso / Canape d’Huitres a la Caruso

Step 1. liquid, with the juice of a half lemon, pepper and salt; let them

Step 2. come to a boil [but be careful not to cook them]. Leave in the

Step 3. juice until cold and then place the oysters on a platter, the thin part

Step 4. in and the fat part out, joining them together, forming them round. Pick and rinse the oyster crabs, put them in a frying basket and

Step 5. dip them in deep smoking hot Mazola Oil. Cut out the bread with

Step 6. a round patty cutter and spread them with part of the cheese and butter that have been mixed with the anchovy paste; put the

Step 7. oysters in the center of each sandwich and all around decorate

Step 8. with the oyster crabs one resting a trifle on the other; the rest

Step 9. of the cheese and butter put in a paper bag that holds a small

Step 10. tube and decorate on the oysters in circles. Arrange them in the

Step 11. form of a ring on a platter and garnish with lemon dipped in pars¬

Step 12. ley all around, and in the center put parsley. Serve before the soup.

Step 13. Oyster Crab with Cream Cheese a la Gloria Crabe d’huitre au Fromage a la Gloria

Step 14. For six sandwiches take two tablespoonfuls of Philadelphia cream

Step 15. cheese and one tablespoonful of butter. First stir the butter until

Step 16. smooth, then add the cheese, cayenne pepper, and a tablespoonful of whipped cream; put it in a paper bag that holds a leaf or ribbon

Step 17. tube. Slice bread and cut it out with a round patty cutter; spread

Step 18. it with butter that has been mixed with some anchovy paste.

Step 19. Decorate across each sandwich, making a ribbon beginning at one

Step 20. side and then one opposite on the other side, then one on each side