24 OYSTERS A LA MODE. 



with a pinch of salt till very stiff ; then add it to 

 the mixture, mix well together, and fill some little 

 white fireproof china souffle cups with the mixture. 

 Put a few browned bread-crumbs on the top of 

 each souffle, and a very small bit of butter, and 

 bake in a moderate oven for a quarter of an hour. 

 Dish up and serve very quickly. 



Liver of Herrings with Oysters. 



Cut some pieces of bread, three inches long and 

 one wide, half an inch deep, hollow out the centre, 

 fry quite crisp ; fill with soft roes of bloaters, with 

 three oysters on each, which must be sauted in 

 butter for a minute or so. Add just one squeeze of 

 lemon, and a sprinkling of cayenne, and serve very 

 hot. 



Oyster Loaves. 



Remove a slice from the top of some small 

 loaves, scoop out the crumb from them, and fill 

 them with some oysters just slightly stewed, with 

 butter or cream and a few bread-crumbs ; replace 

 the tops of the loaves, and bake till crisp. The 

 outsides should be glazed with beaten ^gg. 



Oysters and Macaroni. 



Lay some macaroni stewed in gravy in a deep 

 dish, place upon it a thick layer of oysters, bearded, 

 and seasoned with cayenne, pepper, and grated 

 lemon-rind ; add a small teacupful of cream, sprinkle 

 bread crumbs thickly on the top, and brown it in a 

 quick oven. Serve hot with piquante sauce.- 



