OYSTERS A LA MODE. 3 



and with a knife spread the sauce all round. Throw 

 grated bread-crumbs over the oysters ; next dip 

 into a batter, and then into crumbs again. Fry 

 them of a fine brown, and serve. 



Oysters and Bacon (a Breakfast Dish). 



Huitres au Lard. 



Fry up some mashed potatoes in bacon fat, and 

 break them in pieces with a fork, and let them brown 

 a little more ; cut some thin rashers of bacon and 

 arrange round the potatoes, which should be piled 

 up in the middle of the dish. Broil some oysters 

 in their shells with butter and cayenne, turn them 

 out of their shells and place on the top of the po- 

 tatoes ; garnish with lemon sippets. Ham may be 

 used instead of bacon. 



Baked Oysters. 



Huitres au Four. 



Mix three tablespoonfuls of finely-grated bread- 

 crumbs with half a saltspoonful of white pepper 

 and a grate of nutmeg. 



Beard a dozen oysters, dip them in beaten ^gg, 

 roll them in the seasoned crumbs, put each one in 

 its lower shell, and lay a small piece oi butter upon 

 it. Place the oysters in the oven for a few minutes 

 until they are quite hot. Before serving, squeeze a 

 little lemon-juice over them. 



Oysters in Batter. 



Huitres a la Fran9aise. 



Take some oysters, beard them, strain the liquor, 

 and put them to stand in it for ten minutes. 



B 2 



