OYSTERS A LA MODE. 5 



aspic jelly, and fill up the moulds with a puree of 

 oysters made of two dozen bearded oysters, three 

 boned anchovies, a dust of cayenne, a teaspoonful 

 of strained lemon-juice, and a good tablespoonful 

 of cream ; pound these well together and pass 

 through a hair sieve ; mix with this puree two gills 

 of whipped aspic and a gill of stiffly whipped 

 cream, and set aside till firm. When cold turn the 

 moulds and dish up on a border of chopped aspic 

 jelly ornamented with chervil. 



Oyster Bouchdes a rAllemande. 



Bouchees d'Huitres a rAllemande. 



Have some little bouchee cups lined with puff 

 paste, and bake them in a brisk oven. Take two 

 dozen blanched oysters and ten turned mushrooms. 

 Cut the whole into dice, and warm them in some 

 Allemande sauce ; fill the bouchees, and cover with 

 fried parsley over which a little lemon-juice has 

 been squeezed. 



Huitres a la Brochette. 



Oysters a la Brochette. 



Remove some large oysters from their shells, 

 toss them in bread-crumbs previously seasoned 

 with pepper and salt, and a little finely-minced 

 parsley. 



Place them in a double gridiron, sprinkle them 

 with dissolved butter ; grill them for one minute. 

 Dish them in a circle on a napkin, with fried parsley 

 in the centre. Serve thin slices of brown bread 

 and butter and lemon cut in quarters with them. 



