OYSTERS A LA MODE. 45 



Sweetbreads and Oysters. 



Take a calf's sweetbread, soak it in cold water 

 for an hour, and then cut it into pieces about the 

 size of an oyster, and with it two ounces of bacon. 

 Beard a dozen large oysters and mix them with the 

 meat. Sprinkle over all a little pepper and salt, 

 two tablespoonfuls of chopped parsley, a finely- 

 minced shalot, half a teaspoonful of powdered 

 thyme, and four ounces of finely-grated bread- 

 crumbs. Place the sweetbread, oysters and bacon 

 alternately upon small skewers, and serve the 

 oysters &c. on a hot dish. Squeeze the juice of a 

 lemon over them, and pour half a pint of good 

 brown gravy over them. 



Oysters en Surprise. 



Cut a small slice from each end of four hard- 

 boiled eggs, and cut them into halves the round 

 way. Take out the yolks and pound them in a 

 mortar, and pound in with them a mixture made 

 of one dozen bearded oysters, a little lemon-juice, 

 a dust of cayenne, and half an ounce of butter ; 

 be sure to mix and pound thoroughly. Fill the 

 whites of eggs with this mixture, dish them up, 

 garnished with cut lemon and rolled brown bread 

 and butter. 



Oyster Tartlets. 



Make some light pastry tartlets, then take some 

 oysters boiled in their own liquor and bearded, one 

 grated spoonful of horse-radish, one gill of stock, 

 some lemon-juice, one tablespoonful of vinegar, one 



