OYSTERS A LA MODE. 43 



up together, and mix well in a stewpan with some 

 grated Parmesan cheese, a little butter, and enough 

 cream to moisten all sufficiently ; stir it on the fire 

 till hot, then fill your scallop shells with the mix- 

 ture and brown them before the fire. Serve 

 immediately. 



Oyster Souffld. 



Take two dozen small oysters, mince them, and 

 rub them through a wire sieve. Blanch and beard 

 a dozen large oysters, and cut each one into four 

 pieces. Put two ounces of flour and one ounce of 

 butter into a stewpan, and mix them well together 

 over the fire ; then a quarter of a pint of oyster 

 liquor, and stir all together till it thickens and 

 the flour is well cooked. Put this sauce and 

 the pounded oysters into a mortar and pound 

 them well together, adding the yolks of eggs 

 one at a time, a little salt, cayenne pepper, and a 

 gill of cream ; when these are thoroughly mixed, 

 beat three whites of Qgg to a stiff froth and stir 

 them into the mixture very lightly ; then put in the 

 oysters. Butter the mould, pour in the mixture, 

 cover it with buttered paper and steam it gently 

 for half an hour ; strew lobster coral over all. 



Oyster Soup. 



Allow three dozen oysters to a quart of soup. 

 Open them carefully, keep and strain the liquor 

 from them, beard the oysters and put the strained 

 liquor over them. Take a quart of the palest veal 

 stock, and simmer the beards in it for twenty 

 minutes, strain, adding a little more stock if required 



