OYSTERS A LA MODE. 



Oyster Aigrettes. 



Aigrettes aux Huitres. 



Put one ounce of butter into half a pint of cold 

 water till it boils ; when boiling add two and a half 

 ounces of Vienna flour, stirring vigorously all the 

 time over the fire until it is cooked, that is to say, 

 until the panada leaves the sides of the saucepan 

 quite clean and coats the spoon. Take it off the 

 fire, and when slightly cooled add two whole eggs 

 and the yolk of another, one by one, a little salt 

 and cayenne, a teaspoonful of lemon-juice, and then 

 three ounces of oyster powder,^ and beat well to- 

 gether. Have ready some fat not quite boiling, 

 and drop small pieces of the mixture from a tea- 

 spoon and fry till a nice brown : it generally takes 

 five to ten minutes. Serve on a napkin in form of 

 a pyramid, and sprinkle with oyster powder dried 

 in the oven. 



Angels on Horseback. 



Huitres a Cheval. 



Take very thin slices of fat bacon ; cut all the 

 rind off. Then take an oyster (or two if very smally ; 



' See Oyster Powder. 



B 



