30 OYSTERS A LA MODE. 



good cream and a dessertspoonful of lemon-juice ; 

 then add the oysters, simmer all together gently 

 for three minutes, fill the patties and serve. 



Oyster Patties a la Francaise. 



Stew some oysters, and beard them, and cut 

 them into dice. Have some mushrooms also cut 

 into dice, which you fry in a little butter dusted 

 over with flour. Moisten with some of the liquor 

 of the oysters, one or two spoonfuls of consomme, 

 two spoonfuls of cream, and let it reduce. 



Add a small bit of butter ; season well with 

 salt and cayenne pepper ; throw the oysters into 

 the sauce and fill the patties, which must be in 

 dariole moulds. 



Oysters and Pheasant. 



Faisan farci aux Huitres. 



Stuff a pheasant with three dozen bearded 

 oysters ; put them in as you would stuff a duck, and 

 hang the bird before the fire exactly in the opposite 

 position to the usual way. 



The oysters give the pheasant a very delicious 

 flavour. 



Oyster Pie. 



Pate d'Huitres. 



Butter the inside of a shallow pie-dish rather 

 thickly, and line the edges with a good puff paste. 

 Open and beard two dozen oysters, lay them on 

 the dish, season with a little salt and cayenne, and 

 a little grated mace, and sprinkle over them three 

 tablespoonfuls of finely-grated bread crumbs. Mix 

 the strained oyster liquor with a gill of. thick 



