lo OYSTERS A LA MODE. 



Oyster Cream. 



Huitres a la Creme. 



Pound four dozen oysters in a mortar, taking 

 away the hard parts ; add a Httle of their Hquor, a 

 dust of cayenne, and half a pint of double cream 

 whilst pounding ; add pepper and salt to taste. 

 Pass the mixture through a hair sieve and work in 

 another half-pint of cream. Garnish a plain mould 

 with truffles and pistachio nuts ; pour in the 

 mixture, and steam for an hour very slowly. 

 Serve with chablis or champagne sauce, and lemon 

 sippets. Small moulds may be used instead of the 

 larger one. 



Oyster Creams a la Devonshire. 



Creme d'Huitres a la Devonshire. 



Take some fresh oysters, beard them, and cover 

 each with three drops of essence of anchovy and a 

 squeeze of lemon and a tiny dust of cayenne. Have 

 some Devonshire clotted cream, and stir in these 

 oysters. Put three with some cream into the little 

 French china ramequin moulds, and strew lobster 

 coral over the top and serve. 



Croquettes of Oysters. 



Croquettes aux Huitres. 



Take a dozen plump large oysters. Put them 

 in their own liquor in a saucepan over a gentle fire 

 for a minute or two to harden ; then beard them ; 

 then cut each one into eight or ten pieces. .Mix an 



