(For Patties or Vol-au-Vent)
1 pint oysters 1/4 cup butter
11/4 1b. lobster 1/3 cup flour
11/2 cups cold water 3/4 cup cream
1 stalk celery Worcestershire Sauce
1 slice onion Lemon juice
Clean and parboil oysters; drain, and add to liquor body bones and tough claw meat from lobster, water, celery, and onion. Cook slowly until stock is reduced to one cup, and strain. Make sauce of butter, flour, strained stock, and cream. Add oysters and lobster meat cut in strips; then add seasonings. One-half teaspoon beef extract is an improvement to this dish.