OYSTERS A LA MODE. 41 



it dissolve on the fire, then stir the gelatine strained 

 into the o}'ster puree. Have some lobster spawn 

 crushed and grated, and sprinkle in some here and 

 there to give it a mottled appearance, and then 

 mould it. Turn out and decorate with crayfish 

 and aspic jelly. 



Scalloped Oysters. 



Open and beard about eighteen oysters, strain 

 the liquor, and rinse the oysters well in it. Make 

 some thick rich white sauce with milk, butter, and 

 flour, stir the liquor into it, add a little cayenne 

 and a dessertspoonful of lemon-juice, put the 

 oysters in, and let them warm well by the fire, but 

 not boil, for four or five minutes. Put the mixture 

 into the shells (scallop shells or silver shells), cover 

 the top with bread crumbs fried a delicate brown 

 and well dried, or put on plain fine bread-crumbs ; 

 pour clarified butter over, and brown with a sala- 

 mander. Serve very hot and ornament here and 

 there with tiny pieces of parsley. A dessertspoon- 

 ful of cream put into the white sauce is an im- 

 provement. 



Scalloped Oysters and Eggs. 



Melt two ounces of fresh butter in a saucepan 

 with salt, pepper, a grate of nutmeg, a dessert- 

 spoonful of minced parsley, a teaspoonful of minced 

 chives and morells. Well cook this mixture, and 

 scald three dozen oysters in their own liquor 

 (which must be' strained) into the mixture, and 

 give one boil up. Then add five or six hard- 

 boiled eggs in slices, simmer over a gentle fire for 

 a few minutes, then pour this into scallop shells. 



