28 OYSTERS A LA MODE. 



Oysters and Parmesan Cheese. 



Huitres au Parmesan. 



Butter one of the fireproof china dishes, and 

 sprinkle it with browned bread-crumbs. Lay the 

 oysters on this bed of bread-crumbs, strew some 

 finely-chopped parsley and grated Parmesan over 

 them, and then a few more crumbs. Pour in half 

 a glass of chablis and put them in the oven, and 

 pour on a little warm butter whilst in the oven. 



Oyster Patties (No. i). 



Petits Pates aux Huitres. 



Take two dozen oysters, beard them, and cut 

 them up small, strain the liquor, and put the pieces 

 back into it. Put into a stewpan two ounces of 

 butter, and when it is warmed, dust into it as much 

 flour as it will take up, stirring well all the time, 

 but do not allow it to brown. Then stir in three 

 tablespoonfuls of the liquor from the oysters, and 

 add as much thin cream as will make it the consis- 

 tency of good butter. Let it simmer till quite 

 smooth, adding to it a dust of cayenne. Add the 

 oysters and give them a warm through, and then 

 leave to cool. Have some little thin paste cases 

 made in dariole moulds ready baked, and fill them 

 with this mixture. Make them very hot and 

 serve. Some prefer the oysters whole, instead of 

 being chopped, with one di'op of anchovy sauce on 

 each oyster. 



Oyster Patties (No. 2. Another Way). 



Make some puff paste, roll it out very thin and 

 line some little dariole moulds with it ; fill them 



