OYSTERS A LA MODE 49 



, Oysters a la Villeroi. 



Huitres a la Villeroi. 



Blanch some large oysters, warm them in 

 Villeroi sauce, take them out one by one, and coat 

 them thoroughly ; dip them in bread-crumbs and 

 Ggg> and fry them ; dish them up in a pyramid, 

 and garnish with fried parsley. Villeroi sauce is 

 made with a thickening of butter and flour ; let it 

 be of a good yellow colour. Stir in some fish 

 stock, add a few mushrooms, and a bouquet garni ; 

 simmer for fifteen minutes, pass through a hair 

 sieve, put it in a saucepan again to reduce it, and 

 stir in the yolks of two eggs. Be sure to see the 

 ^%% does not curdle by cooking it over too fierce a 

 fire. 



Vol-au-vent of Oysters. 



Vol-au-vent aux Huitres. 



Make the vol-au-vent case in the usual way, 

 and prepare the oyster mixture for the inside thus. 

 Beard two dozen oysters, and put the beards and 

 the liquor into a saucepan with an inch of lemon- 

 rind, a small pinch of salt, half a grain of cayenne, 

 a quarter of an inch of mace, and one grate of a 

 nutmeg. Boil quickly for eight minutes, then 

 strain it. Mix a tablespoonful of flour smoothly 

 with two ounces of butter. Add a gill of cream 

 and the oyster liquor, and simmer gently till the 

 sauce is thick and smooth. Put in the oysters, 

 simmer two or three minutes longer, and serve. 



