i6 OYSTERS A LA MODE. 



Add two dozen oysters, and when they are quite 

 hot draw the saucepan to the side of the fire for a 

 minute or two to cool ; then gradually mix in the 

 yolk of an egg, beaten up with a tablespoonful of 

 cream. Simmer again for a minute, and serve the 

 oysters on a hot dish with the sauce strained and 

 poured over them. A teaspoonful of lemon-juice 

 is an improvement. 



Oysters Fried. 



Huitres Frites. 



Take twelve to fourteen oysters, open them 

 carefully, and put by the liquor from them ; put 

 them into a stewpan over the fire in a little water 

 to blanch for a few minutes (if there is enough 

 liquor to warm them in, it is better than water) ; 

 take out the oysters, keep the liquor, beard the 

 oysters, and lay them on a sieve, then on to a cloth 

 to dry. Break a fresh egg on a plate, beat well 

 with a fork ; have about a quarter of a pound of 

 bread-crumbs, to which has been added a spoonful 

 of chopped parsley, a grate of nutmeg, a little 

 pepper, and dust of cayenne. Dip each oyster first 

 in the ^gg, then in the bread-crumbs. Put them 

 into a small wire basket, fry for one minute in very 

 hot lard. 



Oysters Fried a rAmdricaine. 



Huitres Frites a I'Americaine. 



Choose the largest and best oysters you can 

 find. Take them carefully from the liquor, lay 

 them in rows upon a clean cloth, and press another 

 lightly upon them to absorb the moisture. 



Have ready several beaten eggs, and in another 



