44 OYSTERS A LA MODE. 



Put the oysters over the fire in their own Hquor to 

 plump them, but do not let them boil. Put the 

 soup over the fire, add cayenne, and pour the liquor 

 from the oysters to it, and a pint of cream quite 

 hot ; put the oysters into the tureen, and pour the 

 soup over them and serve. Thicken with a dessert- 

 spoonful of corn flour, mixed quite smooth with a 

 little milk, and then added by degrees to the soup 

 (letting all simmer together a little). This should 

 be added before the cream. It is better to boil all 

 cream alone before adding it to soups. 



Stewed Oysters of the Last Century. 



Take two dozen oysters, put them in a stewpan 

 with three ounces of bread-crumbs, add the strained 

 liquor from the oysters, a little mace, also pepper 

 to taste, two ounces of butter, and one tablespoonful 

 of vinegar. Boil all together for a short time, but 

 mind the oysters do not harden. Garnish the dish 

 with fried sippets, and serve very hot. 



Oysters Stewed in Wine a la Ronde. 



Rub over the bottom and sides of one of the 

 fireproof china dishes with a little butter, lay some 

 oysters in it, strew over them a little pepper and 

 minced parsley, then put to them a small glassful 

 of chablis, cover them with slices of butter cut very 

 thin, strew grated bread over, put a cover on the 

 dish, and set them in the oven with a few hot coals 

 on the cover, and let them cook till they are brown ; 

 then take off the fat and serve hot. Half a glass 

 of champagne is preferred by some, but they are 

 more delicate with chablis. 



