OYSTERS A LA MODE. 25 



Oysters a la Maitre d' Hotel. 



Huitres a la Maitre d'Hotel. 



Open some large oysters in the deep shells, put 

 over each a little Maitre d'Hotel sauce cold, place 

 them on a gridiron, and serve them the moment 

 the liquor boils. Hand lemon and brown bread 

 and butter with them. 



Oysters with Leg of Mutton. 



Make half a dozen incisions in the thick part 

 of a leg of mutton, and fill them with a forcemeat 

 made with a dozen fresh oysters boiled in their 

 own liquor for two minutes, then bearded, and 

 minced finely with a shalot, a tablespoonful of 

 scalded and chopped parsley leaves, and the yolks 

 of two hard-boiled eggs. Tie the mutton in a 

 cloth, put it into boiling water, let it boil, then 

 draw it to the side of the fire, and simmer very 

 gently till it is done enough. Serve with oyster 

 sauce. 



Oysters au Naturel. 



One of the prettiest ways of serving oysters at 

 an oyster supper is to place a little china barrel 

 before each guest, in which are packed a dozen 

 bearded natives ; large barrels holding three dozen 

 should be placed on the side table ; the lemons cut 

 in quarters and piled high in a dish, garnished with 

 parsley ; plates of brown bread and butter around ; 

 oyster forks on each plate, with little shells for 

 vinegar, and cayenne glasses. 



