OYSTERS A LA MODE. 9 



simmer. When warm strain the Hquor, and add to 

 it eight or ten sheets of best French leaf gelatine, 

 melted in a gill of oyster liquor, with a good pinch 

 of white pepper ; boil it up and clarify it with 

 whites of eggs, tammy it, and then add a little of 

 Marshall's apple-green colouring. Now have two 

 plain moulds, one about one inch larger than the 

 other, and pour a very little of the jelly into the 

 bottom of the larger one ; then place on it a layer 

 of the oysters, with pieces of the anchovies here and 

 there ; cover this with more jelly, but only just 

 enough to make a smooth surface ; lay this on ice. 

 When it is quite firm put the smaller mould inside 

 the larger one, taking care to place it exactly in 

 the middle, so that the vacant space may be the 

 same all round. In this vacant place dispose of 

 the rest of the oysters and anchovies, filling up the 

 interstices with jelly till the whole mould is filled 

 up. Place the mould upon ice to freeze, and when 

 ready to turn out fill the inner mould with warm 

 water, and then pull it out and fill up the inner 

 space with iced lobster sauce, and turn out the 

 entire mould. Garnish with red aspic jelly. 



Oysters Cold au Natural. 



The true lover of oysters will prefer them 

 without any adjuncts except their own gravy, but 

 still there are many who like to have vinegar and 

 pepper, or lemon and cayenne, as accompaniments. 

 Brown bread and butter is usually served with 

 them ; stout or chablis is generally drunk with them. 



