38 OYSTERS A LA MODE. 



Cut up two lettuces, and mix two tablespoonfuls 

 of salad-oil with one and a half of vinegar, and a 

 little pepper and salt ; sprinkle them over the 

 lettuces and mix them up lightly, and place them 

 in the centre of the aspic. 



Oyster Sandwiches. 



Take large stewing oysters, pound them in a 

 mortar with a little cayenne and lemon-juice, spread 

 them on thin slices of brown bread and butter, and 

 cut them into neat little rounds. 



Oyster Sauce (Brown). 



Allow three oysters for each person, scald them 

 in their own liquor for two minutes, then beard 

 them, and if the oysters are large, halve them. Mix 

 two ounces of butter very smoothly with an ounce 

 of flour, add the strained oyster liquor, half a pint of 

 brown gravy, half a minced shalot, a dust of ca}^enne, 

 and a teaspoonful of lemon-juice. Keep stirring till 

 the sauce is smooth ; then let it boil, after which 

 put in the oysters, and draw the pan to the side 

 until they are warmed through, but they must not 

 be allowed to boil. A teaspoonful of anchovy is 

 an improvement, and a tablespoonful of chablis. 



Some cooks prefer claret to the chablis. 



Oyster Sauce for Entrees. 



Having stewed the required number of oysters 

 in a good lump of butter, and a tablespoonful of 

 flour in which the liquor of the oysters has been put, 

 make a white roux, into which peel a few 'small 



