OYSTERS A LA MODE. yj 



and fibre ; add a pinch of salt, a small ^^<g^ and a 

 gill of milk ; roll out three or four times, and then 

 roll it to a long thin form, a quarter of an inch thick 

 and of a width to suit the size of the saucepan in 

 which it is to be boiled ; spread over a layer of 

 minced oysters seasoned with cayenne and lemon- 

 juice, and be careful that it does not reach the 

 edges of the pastry. Begin at one end, and roll it 

 up to fasten the mince inside ; moisten the edges 

 and press them securely together ; dip a cloth in 

 boiling water, flour it well, and tie the pudding 

 tightly in it ; plunge it into a saucepan of boiling 

 water, at the bottom of which a plate has been put, 

 and boil quickly till done enough. Oyster sauce or 

 lemon butter may be served round it 



Oyster Salad. 



Open two dozen large oysters, add their liquor 

 to half a pint of dissolved aspic jelly, and the white 

 of an ^^g beaten up with the shell, mix in a small 

 pan, and place on the stove till it boils ; pass the 

 jelly through a tammy. Take a casserole shape, 

 and wet it with cold water, pour in as much jelly 

 as will cover the bottom. Let this set firm, then 

 put in a row of oysters, distant about an inch from 

 each other, and with a spoon pour a little of the 

 jelly over the oysters. Let it get cool. Then have 

 ready some thin slices of beetroot cut lengthways, 

 and with small fancy tin cutters cut out some 

 shapes of beetroot, lay them round in a row the same 

 as the oysters, sauce them over with the jelly, which 

 must be cold but not set. Place alternate layers 

 of oysters, beetroot, and jelly in the mould till it is 

 filled. Put it on ice, and when firm turn it out. 



