34 OYSTERS A LA MODE. 



hot fat till of light brown colour. They should be 

 dished up on a napkin, and sent very hot to table 

 garnished with fried parsley. 



Oyster Quenelles. 



Quenelles d'Huitres. 



Grate four ounces of the crumb of a stale loaf 

 very finely, add half a teaspoonful of salt, half a 

 teaspoonful of white pepper, half a teaspoonful of 

 pounded mace, a dust of cayenne, two ounces of 

 fresh butter broken into small pieces, the grated 

 rind of half a lemon, and a table-spoonful of chopped 

 parsley. When these ingredients are all thoroughly 

 mixed, stir in a dozen plump oysters which have 

 been bearded and cut into small pieces ; bind it with 

 the yolks of two eggs and the white of one, and 

 a little of the oyster liquid. Pound all these 

 materials until reduced to a smooth paste ; then 

 take a spoon the size required to make the 

 quenelles, and fill it with the forcemeat, and 

 smooth the surface with a knife which has been 

 dipped into hot water. Dip another spoon of the 

 same size into hot water, and with it slip the force- 

 meat out of the first spoon ; put it into a buttered 

 dish, and proceed with another quenelle. When as 

 many are made as required, slip the quenelles from 

 the dish into a saucepan of boiling water, and let 

 them poach till firm. Dish them in a circle and 

 mask them with white sauce in which the liquor 

 and some chablis has been strained ; put some of 

 the sauce round, and sprinkle lobster coral and 

 truffle cuttings alternately. Garnish with lemon 

 sippets. 



