32 OYSTERS A LA MODE. 



small dish with a little of the pickle strained over 

 them, and a little finely-minced parsley sprinkled 

 on the top. Brown bread and butter may be eaten 

 with them. 



Pillau of Oysters. 



Wash six ounces of Patna or Java rice 

 thoroughly and pick out the unhusked grains. 

 Drain it and put it into- a saucepan, with a pint of 

 boiling and highly-seasoned gravy. Keep the pan 

 uncovered ; stir a little at first to prevent the rice 

 from getting into lumps, and let it boil very gently 

 till soft. Then put it into a sieve, and let the cold 

 water run over it for a few moments ; then place 

 it before the fire to dry. Keep stirring now and 

 again with a fork to prevent its sticking. Pile it 

 lightly round a dish, and fill the hollow in the 

 middle with a pint of rich oyster sauce, according 

 to recipe for oyster sauce. 



Oyster Powder. 



Open three dozen oysters and pound them 

 thoroughly in the mortar with six drachms of salt ; 

 then press them through a hair sieve. Mix with 

 them as much dried flour as will make them into a 

 smooth paste ; this will be a little more than six 

 ounces. Roll the mixture out three or four times, 

 and the last time leave it the eighth of an inch 

 thick. Stamp it into small cakes, dredge these 

 with flour, dry them gradually in a cool oven, and 

 be very careful they do not burn. To prevent this, 

 turn them every twenty minutes. When the cakes 

 are quite dry crush them to powder, and put ,them 



