OYSTERS A LA MODE. 15 



were a souffle, and fill up the flower with the fol- 

 lowing preparation. 



One ounce of flour, one ounce of butter, a little 

 cayenne, a dessertspoonful of strained lemon-juice, 

 two yolks of eggs, a tablespoonful of cream, half a 

 gill of chablis, six drops of anchovy sauce ; stir all 

 these over the fire till they boil. Then mix in four 

 boned anchovies chopped very small, two dozen 

 oysters that have been scalded in their own liquor, 

 and the whipped whites of two eggs. Pour this 

 into the mould, and sprinkle over a few bread- 

 crumbs and some butter broken in pieces on the 

 top, and bake for twenty minutes. Garnish with 

 parsley sprinkled on the top, and slices of lemon 

 on the dish. 



Fillets of Soles with Oysters. 



Filets de Soles aux Huitres. 



Take eight fillets of soles, and cook them in a 

 buttered saute-pan, and dish them round a croustade 

 filled with oysters, mixed in AUemande sauce. 

 Pour some of the same sauce over the fillets. 



Fricasseed Oysters. 



Huitres en Fricassee. 



Cut two ounces of lean ham into dice, and put 

 them into a stewpan with two ounces of fresh 

 butter, a bunch of parsley, a sprig of thyme, a sliced 

 onion, an inch of thin lemon-rind, and two cloves. 

 Place the cover on the pan and let the contents 

 steam gently for ten minutes. Pour over them 

 half a pint of stock or gravy thickened with a 

 spoonful of flour, a teaspoonful of essence of 

 anchovy, and let them simmer for twenty minutes. 



