2 OYSTERS A LA MODE. 



pour on it two drops of essence of anchovy, four of 

 lemon and a dust of cayenne, and roll it in the 

 slice of bacon ; when there are sufficient of these 

 rolls, put them on a small skewer and fry them ; 

 when cooked, take each one separately and place 

 on a fried crouton. This is a dish which must be 

 served very hot. 



Aspic of Oysters. 



Huitres en Aspic. 



Make some aspic jelly ; have ready two dozen 

 oysters, bearded and blanched in their own liquor ; 

 cut them in halves ; boil three eggs hard, a few 

 leaves of chervil, and four boned anchovies. Put 

 a layer of the jelly in the mould, then arrange six 

 whole oysters on it ; then, when cool, another layer 

 of jelly ; then arrange the half oysters, eggs cut in 

 rings, and the anchovies cut into dice alternately 

 in designs, placing here and there a chervil leaf 

 Put in more jelly, and so on till the mould is full, 

 when it must be put on ice, and when stiff turned 

 out and garnished with lemon sippets, parsley, and 

 crayfish. 



Attelets of Oysters. 



Attelets aux Huitres. 



Stew the oysters as for oyster sauce. Have a 

 sauce made as follows. ¥\y some herbs in a little 

 butter, put a spoonful of flour in, moisten with the 

 strained liquor of the oysters, season well with a 

 little cayenne and salt, reduce the sauce, and 

 thicken it with the yolks of three eggs, and pour 

 it over the oysters. Let the whole stand till cold, 

 and then skewer the oysters, using silver sl^ewers, 



