À la mode cookery

Steam a dozen mushrooms, tammy them, and stir in two ounces of bread-crumbs and the same of butter, a squeeze of lemon and a spoonful of mushroom ketchup. Stir till it boils, then take off the fire and stir in the yolks of three lightly whisked eggs ; add the whites, which must be beaten to a very stiff froth, and mix in gradually. Pour the mixture into a buttered souffle-dish, bake from twenty to thirty minutes and serve quickly. Oysters a la Flamande Roll the oysters singly in yolk of egg, then dip them in grated bread-crumbs and white pepper one by one, and fry them in butter. Serve with white sauce in which the liquor from the oysters has been strained, and the juice of a lemon. Oysters a la Montreal Make a batter as for fritters, in which mix a little of the oyster liquor and a little cayenne ; sprinkle the oysters with lemon-juice, dip them one by one in the batter and put in a frying-basket and fry quickly. Serve in a heap as hot as possible. Oyster Pancakes Take a dozen oysters, or as many as may be required, beard them and sprinkle them with a little cayenne and a few drops of lemon-juice, then dip them into a good batter and fry quickly in the usual way ; this will make six small pancakes. Lobster pancakes may be made in the same way, dividing a lobster into neat pieces. Another way would be to make the pancakes in the ordinary way and place the oysters inside and roll them over. Oyster Souffle Iced Take twenty-four deep-sea oysters, mince them, and rub them through a wire sieve. Blanch and beard a dozen more and cut each into four pieces. Put two ounces of flour and one ounce of butter into a stewpan and mix well together over the fire, then add a gill of the oyster liquor and stir till it thickens ; then add half a pint of whipped aspic jelly. Place the oysters into a mortar and pound them well together, adding two yolks of eggs, a little salt, cayenne, six drops of essence of anchovy, and a gill of cream ; beat the whites of three eggs to a stiff froth and stir them into the mixture very lightly, then put in the oyster pieces. Line a mould with aspic jelly, and put this mixture inside and freeze. Garnish with chopped aspic. Parmesan Tartlets Line some tartlet-tins with puff paste. Take two ounces of cream curd, one ounce of butter, and mix very smoothly ; add two ounces of flour and one and a half ounce of grated Parmesan cheese with not quite a gill of milk. Cook over the fire till the mixture does not cling to the pan. Remove from the fire and beat well in three small eggs, one at a time, and fill the tartlet-tins with this mixture. Poached Eggs in Puff Paste Poach four to six eggs, trim and let them get cold. Make a mixture with a teaspoonful of chopped capers, gherkins, olives and parsley, a little essence of anchovy worked smoothly into some good thick cream, as much cayenne as will lie on the top of a sixpence, and a squeeze of lemon-juice ; the latter added very slowly. Work all the ingredients quickly ; enclose each egg with some of the mixture into a small cover of puff paste. Bake in a quick oven. Pork au Nid