OYSTERS A LA MODE. 39 



onions and mushrooms, and put them in with the 

 mixture, as well as a bunch of parsley, and two or 

 three green onions. Add a few spoonfuls of good 

 broth or stock, which must be reduced over the 

 fire. Then add a pint of cream, season well, keep 

 the sauce pretty thick, strain it through a tammy, 

 put in the oysters whole, and use it with such 

 viands as require oyster sauce. 



Oyster Sauce a la Jubile. 



Place a pint basin on the kitchen table, and 

 open the oysters on a little block made for the pur- 

 pose ; pour the liquor into a stewpan, cut off the fat 

 part of the oyster whilst on the shell into the 

 basin, then cut off the beard and hard parts, and 

 place it in the stewpan with the liquor, and proceed 

 thus till all the oysters are opened. Place the stew- 

 pan to simmer for a quarter of an hour, strain off 

 the liquor and let it stand till it is settled, then strain 

 it into the stewpan the sauce is to be made in ; put in 

 a quarter to half a pound of butter, a little cayenne, 

 and thicken with arrowroot, and keep stirring from 

 left to right till it is done, so that it may be quite 

 smooth and free from lumps. Just before it is 

 wanted, pour in the oysters to plump, but not to 

 boil ; then add half a tablespoonful of strained 

 lemon-juice. 



Oyster Sauce a la Savarin. 



Take a dozen oysters (or as many more as 

 required), scald them in their own liquor, and then 

 strain them. Mix a tablespoonful of flour in the 

 strained oyster liquor, then mix with this two 

 ounces of butter, add a dust of cayenne, six drops 



