OYSTERS A LA MODE. 17 



dish some rusks crushed fine ; heat enough butter 

 in the frying-pan to cover the oysters entirely. 

 Dip each oyster first in the ^gg, then into the 

 crushed rusks, rolling it over so that it may become 

 completely encrusted. Drop them carefully in the 

 frying-pan and fry quickly to a light brown. If 

 the butter is hot enough, they will be soon ready 

 to take out. Test it by putting in one oyster 

 before the rest are risked. They must not lie in 

 the pan an instant after they are done. Serve dry 

 on a hot dish. 



Oyster Fritters a 1' Epicure. 



Beignets d'Huitres a I'Epicure. 



Open a dozen oysters, and simmer them for 

 two minutes in their own liquor. Beard them and 

 put them aside. Beat two ^%g?>, and mix with 

 them half a tablespoonful of milk. Add a little 

 salt, a quarter of a saltspoonful of pepper, a grate 

 of nutmeg, and a quarter of a teaspoonful of lemon- 

 rind. Dip the oysters in this batter, and then into 

 finely-grated bread-crumbs. Fry in hot fat until 

 they are brown and crisp. These can be eaten as 

 a savoury, or can be used for garnishing. 



Oyster Forcemeat. 



Farce aux Huitres. 



Take one dozen oysters, beard them, strain the 

 liquor, and scald the oysters in it ; chop them, and 

 mix with them four ounces of bread-crumbs, one 

 ounce and a half of butter, a small dessertspoonful 

 of parsley finely minced, the grated rind of half a 

 lemon, a dust of cayenne, and salt to taste. Mix 



C 



