20 OYSTERS A LA MODE. 



Garnish with lemon cut in fancy shapes, and rolled 

 anchovies. 



Whole oysters may be used, but that would 

 make the dish very expensive. 



Iced Oyster Souffle. 



Souffle Glace aux Huitres. 



Prepare the souffle according to recipe for 

 Oyster Souffle (p. 43), adding some whipped aspic 

 jelly into the sauce, and after it has steamed 

 and been turned out it should be put into a larger 

 sized mould, which should be filled up with aspic 

 jelly. 



Sometimes a few drops of oyster ketchup has 

 been used for flavouring the jelly, but it gives it 

 rather a cloudy appearance. Garnish with chopped 

 aspic, lemon sippets and parsley. 



Oysters a I'lndienne. 



Huitres a I'lndienne. 



Take one dozen oysters, one dessertspoonful of 

 curry powder, one dessertspoonful of flour, one gill 

 of cream, a little of the oyster liquor, a slice of 

 apple, and half a teaspoonful of lemon-juice. Make 

 the curry sauce, add the oysters, and serve with rice 

 round them. 



Oyster Kabobs. 



Blanch the oysters in two waters and drain 

 them ; put into a stewpan some chopped onions, 

 mushrooms and parsley, with butter and a little 

 flour, and stir in enough yolks of eggs to make the 

 mixture adhere to the oyster. Take some, silver 



