36 OYSTERS A LA MODE, 



Oyster Rissoles a la Metropole. 



Take some large oysters, beard them, and put 

 into a stewpan four large tablespoonfuls of thick 

 brown sauce, with half a shalot chopped fine ; season 

 with a dust of cayenne pepper and half a wine-glass 

 of chablis or sauterne, and half an ounce of glaze ; 

 reduce this to half the quantity, skimming it well, 

 pass it through a sieve, mix in the oysters, and let 

 it stand to get cool. Now take some slices of fat 

 bacon (cooked), stamp them out into little rounds 

 big enough to hold an oyster, cover each oyster 

 with some of the brown sauce and place it on the 

 bacon ; place another round of bacon on the top, 

 press the edges together, and put it between rounds 

 of very thin puff paste, pressing the edges well to- 

 gether. Put them into boiling butter and fry them 

 a pale yellow colour. Have some vermicelli rolled 

 very fine, and dust over them, and then sprinkle 

 them alternately with lobster coral and dried 

 parsley ; garnish with lemon. 



Oyster Rolls. 



Cut some slices of brown bread very thin, butter 

 them ; place three oysters, over which a little lemon 

 has been squeezed, a tiny dust of cayenne sprinkled, 

 and roll them up. Serve mounted up in a pyramid 

 on a napkin, garnished with parsley, and celery finely 

 shred handed with them. 



Oyster Roly Poly. 



Mix half a pound of flour with a quarter of a 

 pound of very fincly-shrcd suet, freed from skin 



