OYSTERS A LA MODE. 13 



Oyster Cutlets a la Chef. 



Cotelettes d'Huitres a la Chef. 



Mix about half a pound of veal with the same 

 weight of large stewing oysters ; chop all ver>^ finely 

 and then pound them together in a mortar, adding 

 two ounces of finely-chopped veal suet and three 

 tablespoonfuls of bread-crumbs which have been 

 soaked in the oyster liquor. Season with a little 

 salt, white pepper, and a teaspoonful of lemon- 

 juice. Now add the beaten yolks of two eggs, and 

 mix thoroughly, pounding a little more, and make 

 up into the shape of small cutlets. Fry them 

 in butter, after dipping them in ^^^ and bread- 

 crumbs. 



Drain them well, and send to table very hot. 

 Garnish with sprigs of parsley, and slices of lemon 

 cut into fancy shapes. 



Devilled Oysters. 



Huitres au Diable. 



When the oysters are opened (choose large 

 ones) retain them and their liquor in the deep shell. 

 Insert cayenne pepper and salt to taste, and put 

 the shells on a gridiron with a piece of butter on 

 the top of each oyster. With a clear bright fire it 

 will take three to four minutes to cook them. 



Brown bread and butter should accompany 

 them. 



Dutch Oysters. 



Huitres a la Flamande. 



Roll rock oysters in yolk of ^g%, then dip them 

 in grated bread-crumbs, and white pepper one by 



