OYSTERS A LA MODE. 33 



into bottles, cork and seal them securely, and they 

 will be ready for use when oysters are out of 

 season, when sauces flavoured with oysters are re- 

 quired. For use for sauce, mix three drachms of 

 the powder smoothly with an ounce of butter and 

 six tablespoonfuls of milk ; stir smoothly over a 

 gentle fire till it boils, season with cayenne and 

 lemon-juice. 



Oyster Pudding (in Scallop Shells). 



Scald the oysters in their own liquor. Take 

 them out, drain, and chop them fine. Take crumb 

 of bread soaked in cream, finely-chopped parsley, 

 chives, anchovy, pepper, and a bit of fresh butter 

 melted to oil. Mix these thoroughly with the 

 chopped oysters, adding at the same time one ^^^ 

 beaten up. Butter the scallop shells and fill them 

 with this mixture. Sprinkle bread-crumbs over the 

 surface, and set them in the oven till delicately 

 browned. 



Oyster Puffs k I'Inde. 



Talmouse d'Huitres a I'Inde. 



Take two dozen oysters, blanch and beard them, 

 mince them small, and mix them in some clarified 

 butter seasoned with a dessertspoonful of curry 

 paste, a saltspoonful of salt, and the squeeze of a 

 lemon. 



Have ready some thin paste, which should be 

 rolled out very thinly and divided into pieces nearly 

 three inches square. Put on each a little of the 

 oyster mixture, and fold them over into three- 

 cornered shapes, wetting the edges and pressing 

 them to make them stick together. Fry these in 



D 



