T4 OYSTERS A LA MODE. 



one and fry them in butter. Serve with white 

 sauce in which the Hquor from the oysters has 

 been strained, and the juice of a lemon. 



Oyster Etiquettes. 



Etiquettes d'Huitres. 



Open two dozen oysters and put them in a 

 basin ; chop a small bunch of parsley very fine. 

 Mix with it a little minced lemon-peel, a quarter of 

 a nutmeg grated, a dust of cayenne, the crumb of 

 a French roll grated fine ; beat the yolks of three 

 eggs, dip each oyster separately into this, and then 

 roll them in bread-crumbs until they are thoroughly 

 encased ; put three ounces of butter into a Dutch 

 oven before a brisk fire, and when the butter is 

 melted, arrange the oysters on the tray of the oven, 

 and keep them turned till they are perfectly 

 browned. Serve them with bread and butter cut 

 very thin, and a stick of celery. 



Fleur of Oysters au Cordon Bleu. 



Fleur d'Huitres au Cordon Bleu. 



Butter a round flower shape, and place it on a 

 buttered paper in a baking tin ; then line it with a 

 mixture of four ounces of Vienna flour mixed into 

 a stiff paste with two ounces of butter, one ^^%, a 

 teaspoonful of lemon-juice, and a dust of cayenne, 

 or a little green colouring mixed with a little 

 cold water, and line the flower shape with it, and 

 put in a buttered paper cut to its shape ; fill 

 this with barley, and cook it in the oven for a 

 quarter of an hour ; then take out the barley, 

 fold a band of paper round the shape as if it 



