12 OYSTERS A LA MODE. 



Indian Oysters Curried. 



Huitres a I'lnde. 



Open and beard two dozen large oysters and 

 preserve their liquor. Mince an onion finely, and 

 fry it in an ounce of butter till tender. Stir into it 

 a heaped dessertspoonful of curry powder, add a 

 little more butter, and pour in gradually a gill of 

 nicely seasoned stock. When the mixture boils stir 

 in some desiccated cocoa-nut, about a tablespoon- 

 ful, and a small sour apple finely minced. Simmer 

 gently till the apple is dissolved ; then thicken the 

 gravy with a little flour, and season with pepper 

 and salt. Put in the oysters with their liquor, and 

 half of the milk of a cocoa-nut. Let all this stew for 

 a few minutes, stirring it gently all the time ; then 

 add a teaspoonful of strained lemon-juice. Serve 

 with a border of boiled rice. 



Oyster Cutlets. 



Cotelettes d'Huitres. 



Take half a pound of lean and nicely cooked 

 veal, two ounces of butter, half a pound of large 

 stewing oysters. After the beards have been cut 

 away, mince all very small, and pound in a mortar. 

 Soak three tablespoonfuls of bread-crumbs in the 

 liquor of the oysters, and mix with veal mixture ; 

 season with salt, pepper, a dust of cayenne, the 

 juice of half a lemon ; add the beaten yolks of two 

 eggs to the above, and mix all thoroughly. Make 

 up in the shape of small cutlets, ^^^ and bread- 

 crumb them, and fry them. Drain well, and serve 

 in a circle with fried parsley in the centre. 



