i8 OYSTERS A LA MODE. 



well, and bind with the yolk of an ^gg and a 

 dessertspoonful of the oyster liquor. 



Oysters au Gratin. 



Huitres au Gratin. 



Put six ounces of macaroni into a stewpan with 

 three pints of boiling water. Season with a pinch 

 of salt and two pinches of pepper, and simmer 

 for twenty minutes. 



Drain the macaroni and put it back into the 

 saucepan with half a pint of good gravy, and let it 

 stew till the macaroni is tender and the gravy 

 absorbed. Turn it out, chop it small, and put it 

 again into the stewpan with a dozen or more of 

 oysters, cut into small pieces, two ounces of grated 

 Parmesan, one ounce of butter, a dust of cayenne, 

 and as much gravy as will moisten it. 



Shake the saucepan over the fire till the cheese 

 is melted, then pile the macaroni high in a dish, 

 sprinkle over it two ounces of Parmesan cheese and 

 a dessertspoonful of browned bread-crumbs, pour 

 over half an ounce of clarified butter, and brown 

 the mixture in a gentle oven or before the fire. 



Oysters au Gratin Superlatif. 



Huitres au Gratin Superlatif. 



Scald the oysters in a saucepan in their own 

 liquor, put them into silver or china scallop shells 

 with a little sweet oil, season them with chopped 

 shalot, parsley, and an anchovy minced fine, pepper 

 and salt to taste, cover with fine bread-crumbs, and 

 moisten with sweet oil. Put them into the oven for 



