OYSTERS A LA MODE. 31 



cream and a teaspoonful of strained lemon-juice. 

 Pour this sauce over the oysters, put the cover 

 over the pie, and bake in a moderate oven. 



Oyster Pie a I'Americaine. 



(American Recipe.) 



Cover a deep dish with puff paste, lay an extra 

 layer around the edge of the plate, and bake nicely. 

 When done fill the pie with oysters (cut off the 

 beards), season with pepper and salt and butter, dust 

 over a little flour, and cover with thin puff paste. 

 Bake quickly ; when the top crust is done the oysters 

 should be. Serve as soon as baked, as the crust 

 absorbs the gravy. This pie is quite as good cold 

 as hot. 



Oysters Pickled. 



Put the oysters which are to be pickled in a 

 saucepan with their own liquor, and let them boil 

 gently for twelve minutes. 



Lift them out, put them into small jars and 

 cover them. Let the liquid settle, then pour off 

 the clear part, measure it and put it on to boil 

 with the same quantity of good vinegar, two blades 

 of mace, a teaspoonful of peppercorns, and the 

 thin rind of half a small lemon with each pint of 

 vinegar. Boil this pickle for ten minutes, then 

 take it off, and when cold pour it over the oysters 

 and tie them down carefully, or they will spoil. 

 They will not keep more than a few weeks, there- 

 fore they should be put into small jars, so that the 

 contents of one may be finished at once after being 

 exposed to the air. They should be served in a 



