8 OYSTERS A LA MODE. 



Oyster Cannelons a la Whitstable. 



Cannelons d'Huitres a la Whitstable. 



Chop up some oysters that have been soaking 

 in lemon-juice, add a few mushrooms, and mix the 

 whole in some stiffly reduced Allemande sauce. 

 Roll out some seven turns puff paste to about one- 

 eighth of an inch thickness. 



Moisten the surface with a brush dipped in 

 water ; place some equally sized portions of the 

 above mixture on the paste, about two inches long 

 by one inch ; enclose each portion with paste. Press 

 the edges together, and roll these cannelons on the 

 board to a cork shape ; fry them in warm fat. 

 Drain, and dish them on a napkin, garnish with 

 fried parsley, and serve. 



Oyster and Caviare Sandwiches. 



Tartines d'Huitres et Caviar. 



Cut thin slices of brown bread and butter ; cover 

 one piece thinly with caviare, then put on some 

 whole fresh oysters, cover with the other piece of 

 bread and butter, and form into a sandwich. The 

 oysters must not be cut, and there should be two 

 in each sandwich. A squeeze of lemon is a great 

 improvement. 



Chartreuse of Oysters. 



Chartreuse d'Huitres. 



Take three or four dozen oysters, beard them 

 and take away the hard parts or horns ; add half a 

 pint of strained oyster liquor, a glass of chablis, and 

 five or six anchovies boned and minced ; let- them 



