OYSTERS A LA MODE. 23 



Huitres au Lit. 



Take two oysters, roll them in a thin broad 

 slice of fat bacon, fasten them with small silver 

 skewers, and roast the tiny roll before the fire in a 

 Dutch oven. Serve on bread sippets. Make as 

 many as there are persons to eat them. 



Oysters ^ la Lucullus. 



Blanch two dozen large oysters, and having 

 preserved the liquor, wash and beard them ; put 

 them into a stewpan, adding a dozen stewed mush- 

 rooms and a sweetbread blanched and cut into 

 slices ; strain the liquor from the sediment, then add 

 a quarter of a pint of strong veal stock, two spoon- 

 fuls of ketchup, one spoonful of lemon pickle, 

 cayenne and salt to taste ; thicken with butter and 

 flour, add a spoonful of browning, and simmer 

 gently for ten minutes. Make a potatoe border, 

 and serve the oysters in the centre, with a garnish 

 of curled anchovies and parsley. 



Little Oyster Souffles k la Sandringham. 



Petits Souffles d'Huitres a la Sandringham. 



Beard a dozen large oysters and cut them up 

 into dice, strain the liquor into a basin ; mix two 

 ounces of Vienna flour with two ounces of butter 

 in a stewpan, a tiny dust of cayenne, a little salt, 

 half a pint of milk, and the yolks of three eggs. 

 Stir and mix these thoroughly together, and stir 

 over the fire till it boils ; add the minced oysters 

 and the liquor. Whip the whites of the three eggs 



