46 OYSTERS A LA MODE. 



gill of white sauce, one teaspoonful of capers, half 

 a gill of the oyster liquor, and a very little salt ; let 

 all these boil a few minutes. Then add, off the fire, 

 the yolk of an o.^^ whisked up ; now add the oysters, 

 then put prawns and pieces of cooked mushroom 

 in, and then fill up with the oysters and sauce. 

 Sprinkle over each lobster coral and parsley rubbed 

 through a sieve. 



Make hot in the oven for ten minutes and serve. 



Oysters a la Tartare. 



Open two dozen native oysters, and scald them 

 in their own liquor, and then leave them to cool. 

 Keep one dozen of the lower shells, and select those 

 which are even at the bottom and will stand steady, 

 unless silver shells are available. Mix some May- 

 onnaise sauce made with lemon instead of vinegar, 

 and add some chopped gherkin and capers. Put 

 on the bottom of each shell a little mustard and 

 cress. Remove the beards from the oysters, cut 

 them in half, and place four half oysters in a pyra- 

 mid shape on the top of the mustard and cress in 

 each shell. Just before serving pour some of the 

 Mayonnaise sauce over each shell of oysters, and 

 sprinkle a very tiny dust of cayenne on each. 

 Serve on a flat dish with a napkin garnished with 

 parsley. 



Timbale of Oysters a la Princesse Victoria. 



Line a bomb mould very thinly with aspic jelly, 

 cover some large oysters, some in white sauce 

 flavoured with their own liquor and lemon-juice, and 

 some in brown sauce similarly flavoured. Liinc the 



