OYSTERS A LA MODE. 19 



a few minutes, and brown them with a salamander 

 and squeeze a few drops of lemon over them before 

 serving. 



Hashed Oysters. 



Open twelve oysters, put the liquor in a stew- 

 pan, and the oysters in a saucepan, and when 

 nearly boiling take them out and put them in cold 

 water, strain them off, cut away the hard part of 

 the oyster, which must be chopped fine ; then pound 

 eight ounces of cod fish, and put this with the 

 oyster liquor, and two ounces of butter, one tea- 

 spoonful of chopped parsley, one of spring onions, 

 and one of mushrooms. Stir all this on the fire, add 

 half a teaspoonful of flour, wet it afterwards with 

 a little vinegar, and let it simmer till nearly all the 

 sauce is reduced. Just before serving add to it the 

 yolks of two eggs diluted with a little milk, and 

 serve. 



Iced Savoury Oysters. 



Take three or four dozen oysters, and after 

 bearding them and straining their liquor from them, 

 cut them up into small pieces and let them soak in 

 Mayonnaise sauce made with lemon instead of 

 vinegar, for two hours. Have some well-flavoured 

 aspic jelly, and whip it till it is frothy. Put some 

 of this at the bottom of the dish it is to be served 

 in ; then place a layer of the minced oyster, and 

 fill it up with oyster and aspic alternately till the 

 mould is nearly full ; place a stiff band of paper 

 round and fill in with whipped aspic. Put it on 

 ice for two hours ; remove the paper and serve. 



