OYSTERS A LA MODE. ii 



ounce of butter smoothly in a stewpan with half 

 an ounce of flour, add the oyster liquor, a dust of 

 cayenne, a teaspoonful of anchovy sauce, a grate of 

 nutmeg, and a gill of milk. Stir these ingredients 

 over the fire until the sauce is smooth and thick ; lift 

 the pan off the fire for a minute, and add a tea- 

 spoonful of good gravy, the yolks of two eggs well- 

 beaten, and a teaspoonful of lemon-juice. Stir the 

 sauce again over the fire till the eggs are set. Then 

 add the oysters, let them get quite hot, spread the 

 mixture upon a plate about one and a half inches 

 thick, and put it aside to get cold. Strew some 

 finely-grated bread-crumbs on a board, divide the 

 oyster mixture into equal sized parts, roll these to 

 the shape of balls, ^^^ and bread-crumb them, and 

 fry them in hot fat till crisp and of a pale colour. 

 Pile them up on a napkin and garnish with fried 

 parsley. 



Curried Oysters. 



Kari aux Huitres. 



Put one to two ounces of butter into a saucepan ; 

 when it boils add an onion cut in very thin slices, 

 let it fry ; then stir in one to two tablespoonfuls of 

 curry powder according to the quantity you wish 

 to have ; make it smooth, stirring with a wooden 

 spoon ; add your stock with oyster liquor in it quite 

 hot. Mix well, cover the pan, and let the whole 

 boil. Now put in the oysters, and the strained 

 juice of half a lemon. Let this simmer gently, 

 stirring now and then with a wooden spoon, and 

 serve very hot. Boiled rice should be served in 

 another dish. 



