OYSTERS A LA MODE. 



Oysters Broiled. 



Huttres Grillees. 



Take a dozen oysters, open them, and leave 

 them in the deep shell. Place a little butter upon 

 each, with a pinch of salt and cayenne, and half a 

 teaspoonful of lemon-juice. Put the shells on the 

 gridiron over a clear but not fierce fire, and boil 

 them for three minutes. Serve them neatly ar- 

 ranged on a folded napkin. Serve with brown 

 bread and butter. 



Oysters Browned (in their own Gravy). 



Huitres au Jus. 



Take a dozen plump and good-sized oysters ; as 

 they are opened, pour their liquor carefully into a 

 cup. Beard the oysters, sprinkle a little pepper 

 and salt over them, and dip each one separately 

 into the yolk of an tgg which has been mixed 

 smoothly with a teaspoonful of flour. Brown 

 them in a saucepan with a little clarified butter ; 

 lift them out, mix their liquor with the butter, and 

 thicken it with half a teaspoonful of flour. Simmer 

 gently for three minutes, stir in the browned 

 oysters, let them get hot ; then serve them on toasted 

 bread on a hot dish. 



Oyster Butter. 



Beurre aux Huitres. 



Pound eighteen oysters in a mortar with a little 

 lemon-juice, a little cayenne pepper, and twice 

 their weight of butter. Rub through a sieve, and 



