OYSTERS A LA MODE. 7 



put in a cool place till wanted ; then use the butter 

 hands, and make them into little balls ; dish in a 

 pryamid, and hand brown bread and butter and 

 shred celery with it 



Oysters in Cases a la Toulouse. 



Huitres en Caisses a la Toulouse. 



Steep one pound of new bread in tepid water, 

 wring it in a cloth to extract the moisture, put it 

 into a stewpan with an ounce of butter and a little 

 salt, stir it over the fire with a wooden spoon till it 

 leaves the sides of the pan ; then scald and beard 

 two dozen oysters, an ounce and a half of the bread 

 panada, one ounce of butter, and the yolk of three 

 eggs ; pound all in a mortar, then rub through a 

 wire sieve ; add one gill of the oyster liquor and one 

 of whipped cream, season with a dust of cayenne 

 pepper and salt, the squeeze of a lemon, the 

 whipped whites of two eggs beaten to snow. Mix 

 the whole lightly, and pour into little moulds or 

 paper cases which have been brushed with dis- 

 solved butter ; place buttered paper over, and steam 

 for about half an hour. 



Oyster Canapes. 



Canapes aux Huitres. 



Cut little rounds of bread, fry them a pale 

 colour, and lay on each two oysters bearded ; dust 

 slightly with cayenne, and squeeze two drops of 

 lemon on each ; whip some cream and pour over. 



These can be varied by putting whipped aspic 

 over instead of the cream. 



