OYSTERS A LA MODE. 27 



Orlys of Oysters. 



Blanch some large oysters, press them slightly 

 between two dishes till cold, then slit them open 

 without quite severing them. Squeeze a little 

 lemon-juice inside, and fold the oysters together 

 again and dip them in some frying batter, and fry 

 in hot fat till they are crisp. 



Drain and pile them high on a napkin or paper, 

 and garnish with fried parsley. 



D'Uxelles sauce may be served with them. 



Oysters in the Pan. 



Huitres au Plat. 



Mince a small onion finely, place it in astewpan 

 with an ounce of butter, a large dessertspoonful of 

 chopped parsley, a little powdered thyme, and 

 pepper and salt to taste. Steam till the onion is 

 tender, then add a quarter of a pint of new milk or 

 cream, and a dozen fresh oysters. Let these get 

 quite hot, then turn them, with the sauce, into one 

 of the china fireproof baking dishes, strew finely- 

 grated bread-crumbs thickly over, and put them 

 into a quick oven till the crumbs are lightly browned. 

 Time altogether, about half an hour. 



Oysters en Papillotes. 



Huitres en Papillotes. 



Make a paste with cold mashed potatoes, flour 

 and butter. Roll it out and cut it into lozenge- 

 shaped pieces. Put three oysters on each bit of 

 paste, roll it up, and bake a light brown in the oven. 



The roll must not be too large ; serve on a 

 napkin very hot. 



