so OYSTERS A LA MODE 



Woodcocks and Oysters. 



Becasses a la Poulette aux Huitres. 



Stuff a brace of woodcocks with oysters 

 and roast them, and serve them with a stew of 

 oysters round, prepared by bleaching the oysters 

 in their own Hquor, reducing the Hquor with a 

 liaison of eggs and cream, adding two pats of 

 butter worked with flour, and cooking the oysters 

 in this with pepper and lemon-juice. Serve on 

 toast, and send to table very hot. 



