The Oysters 



known, but something of a trial to newcomers unaccustomed to 

 this taste. 



The biggest edible oysters in the world are found at Port 

 Lincoln in South Australia. They are as large as a dinner plate, 

 and of the same shape. I have seen them more than a foot 

 across. It is a new sensation when a friend asks you to lunch 

 at Adelaide, to have one oyster set before you, fried in butter 

 with egg and breadcrumbs. But it is a pleasant sensation, for 

 the flavour and delicacy of the Port Lincoln mammoth oysters 

 are proverbial in that land of luxuries. 



Your true oyster connoisseur, nowadays, as always, will 

 hold to the dogma that an oyster should be eaten raw ; that no 

 sauce nor seasoning is equal to its own "sawt-sea liccor." Yet 

 the number of oyster dishes devised by ingenious cookery experts 

 is legion. Here is one from a famous musician who divided his 

 time between his piano and his saucepans, and always ate his 

 oysters in silence and with one hand over his eyes, that his 

 meditations might not be disturbed: 



The Breton Way of Cooking Oysters. Having selected some 

 oysters of the largest size drain off the liquor in a fine cloth, and 

 when dry dredge them lightly with flour. Then cut up two or 

 three large onions very small, put in a saucepan a bit of butter, 

 and when it melts put in your onions. After they have been 

 there two or three minutes add the oysters, and simmer them 

 gently, seasoning with salt and pepper as they are in progress. 

 When slightly browned take them off the fire, suffer a few drops 

 of vinegar to moisten them, and then . . . 



Another devotee gives this "final receipt" for oyster patties: 



With plenty of cream let veal sweetbreads divide the 

 honour with succulent shell fish, giving an equal portion of each, 

 and sprinkling sliced truffles over the compound before you fill 

 your paste. / refrain from saying more. 



436 



