OYSTERS A LA MODE. 



47 



mould with these, alternating the colours, and mask 

 all over inside with aspic jelly. Prepare a curiy mix- 

 ture similar to ' Oysters curried,' and pour it into the 

 mould, then put it on ice to get firm ; when ready 

 turn it out on to a border of iced rice, and garnish 

 round with sippets of aspic jelly, curled and boned 

 anchovies, and lemon cut in fanciful shapes. 



Oyster Toast. 



Pour some well thickened and flavoured oyster 

 sauce upon a buttered toast, give one squeeze of 

 lemon and serve very hot. 



Oyster Toast a la Gourmet. 



Beard and pound a few oysters in a mortar till 

 they become paste, then add a tablespoonful of 

 cream, and season with a dust of cayenne. Have 

 ready some small square pieces of buttered toast, 

 spread the oyster paste on them, and put them in 

 an oven for a few moments to warm. Just squeeze 

 a few drops of lemon through a strainer over them 

 before serving. 



Oyster Trifles. 



Take the beards off the oysters and simmer 

 them for two minutes in two or three tablespoon- 

 fuls of water, and strain them ; put the liquor from 

 the shells and beards to the strained juice of a small 

 lemon, let it boil, and stir in a tablespoonful of fine 

 flour, mixed smooth in two tablespoonfuls of milk 

 or cream ; stir ver>' rapidly for four minutes, as this 

 sauce will be very thick ; now add an ounce of 

 butter, and a pinch of ca)'enne pepper. Chop the 



