26 OYSTERS A LA MODE. 



A coloured glass and a tumbler before each 

 person, and bottles of chablis and stout arranged 

 alternately down the table. 



Oyster Omelet (No. i). 



Take twelve good-sized oysters, and mince 

 them very fine ; beat the yolks and whites sepa- 

 rately of six eggs, the white until it stands in a 

 firm froth. Now put three tablespoonfuls of butter 

 into a frying-pan, and make it hot. Whilst the 

 butter is heating, stir a cup of milk into the yolks, 

 and season with a little salt, pepper, and a dust of 

 cayenne. Now add in the oysters, stirring well as 

 you add them gradually. When thoroughly mixed 

 pour in a spoonful of the melted butter, then whip 

 in the whites very lightly. If the butter is hot, 

 put the mixture into the pan, and put it over the 

 fire, and when it begins ' to set ' slip a broad-bladed 

 knife round the sides and very cautiously under 

 the omelet, so that the butter may reach every part. 

 As soon as the centre is set, turn it out to a hot 

 dish, with the browned side uppermost. 



Oyster Omelet (No. 2). 



Break two eggs in a basin, the whites separately ; 

 whip them, adding pepper and salt to taste ; mince 

 parsley enough to fill a teaspoon (fry it for a second 

 in a little butter before mincing). Melt some butter 

 in the omelet pan, and when quite hot, pour in the 

 eggs, and when getting firm put in a tablespoonful 

 of rich oyster sauce, and fold it over and serve. 



This omelet is sometimes sent up with a glass 

 of boiling chablis poured round it. 



