4 OYSTERS A LA MODE. 



Mix smoothly some butter, two tablespoonfuls of 

 flour ; add to it, stirring till quite smooth, a little 

 milk and cream mixed together ; beat up the yolk 

 of an Qgg, and stir in with it a little salt, beat the 

 white to a froth, and add just before using ; it must 

 be as thick as very good cream. Take about a 

 dessertspoonful of the batter, put an oyster into the 

 centre, and drop it into a frying-pan in which you 

 have some boiling lard ; as they are done, put them 

 on paper before the fire to drain. 



If preferred, a French batter maybe made with 

 three tablespoonfuls of flour, a little salt, a few 

 drops of oil or beer, and mix with tepid water very 

 lightly, or it will not drop from the spoon as it 

 should ; whisk the whites of two eggs to a froth and 

 stir in ; dip each oyster in. This batter is lighter 

 than the other. 



Oysters boiled au Beurre. 



Huitres bouillies au Beurre. 



Wash the shells carefully, throw them into a 

 saucepan of boiling water, and let them boil quickly 

 for three or four minutes ; then take them up and 

 serve in the shells with melted butter in a tureen. 



Little Bombs of Oysters a la Gourmet. 



Petites Bombes d'Huitres a la Gourmet. 



Take some small moulds and line them thinly 

 with aspic jelly, and ornament at the top with a 

 curled fillet of anchovy skinned, and round the 

 middle of the mould arrange a row of lobster coral, 

 and form a border at the base with pieces of caviare 

 and anchovy. Mask the garnish all over with more 



