48 OYSTERS A LA MODE. 



oysters with a silver knife and fork, put them into 

 the sauce, cover the saucepan with its Hd, and let it 

 stand on the range for five minutes, taking the 

 greatest care that it does not approach to boiling ; the 

 heat of the sauce should be sufficient to cook the 

 oysters — boiling or simmering would simply spoil 

 the dish. Take some little paper cases, which 

 should be less deep than those used for ramekins ; 

 take a feather and brush them over with salad-oil, 

 then fill them with the oyster mixture. 



Oysters a la d'Uxelles. 



Blanch some large oysters, press them slightly 

 between two dishes till they are cold, slit up, then 

 open without quite severing them. Put a quarter 

 of an inch layer of reduced d'Uxelles sauce inside, 

 and fold the oysters together again, press them 

 slightly, then dip them in frying butter, and fry 

 them in hot fat till they are crisp. 



Veal and Oysters. 



Take two pounds of veal cutlets, cut them into 

 thin pieces, put them in a frying-pan with boiling 

 lard, and let them fry till the veal is half done ; then 

 add a quart of large stewing oysters, their liquor 

 strained and thickened with grated bread-crumbs, 

 and seasoned with a dust of cayenne and a grate 

 of nutmeg. Continue frying till the veal and oysters 

 are thoroughly done, give one squeeze of lemon, 

 and serve garnished with croutons soaked in lemon- 

 juice and fried. 



