Oysters à la mode, or, The oyster and over 100 ways of cooking it

Prepare the souffle according to recipe for Oyster Souffle (p. 43), adding some whipped aspic jelly into the sauce, and after it has steamed and been turned out it should be put into a larger sized mould, which should be filled up with aspic jelly. Sometimes a few drops of oyster ketchup has been used for flavouring the jelly, but it gives it rather a cloudy appearance. Garnish with chopped aspic, lemon sippets and parsley. Oysters a I'lndienne. Huitres a I'lndienne. Take one dozen oysters, one dessertspoonful of curry powder, one dessertspoonful of flour, one gill of cream, a little of the oyster liquor, a slice of apple, and half a teaspoonful of lemon-juice. Make the curry sauce, add the oysters, and serve with rice round them. Oyster Kabobs. Blanch the oysters in two waters and drain them ; put into a stewpan some chopped onions, mushrooms and parsley, with butter and a little flour, and stir in enough yolks of eggs to make the mixture adhere to the oyster. Take some, silver skewers, string about six oysters on each silver skewer, the sauce adhering to the oysters and setting around them. Treat with bread-crumbs and eggs, so that the skewers look as if passed through a sausage, and fry a golden brown ; dish up on a napkin. To Keep Oysters. Put them in a tub and cover them with salt and water. Let them remain for twelve hours, when they should be taken out and allowed to stand for another twelve hours without water. If left without water every alternate twelve hours they will be much better than if constantly kept in water. Never put the same water twice to them. Oyster Ketchup (Expensive). Open fifty oysters and preserve all their liquor ; add to them half a pound of anchovies, one pint and a half of chablis, and half a lemon sliced, and one quarter of the peel. Let this boil gently for half an hour, then strain it through muslin, add to it cloves and mace, a pinch of each, and half a nutmeg ; let it boil a quarter of an hour more, then add to it one ounce of shalots ; when cold, bottle it. This is rather an extravagant recipe, but it gives a delicious aroma to white gravies and sauces, &c. Oyster Ketchup (Brown). Take half a pint of oysters, save the liquor and scald them in it ; let it settle, and strain through a tammy ; add to it browning sufficient to colour it. Add two cloves, one blade of mace, a quarter of an ounce of whole pepper, a little salt, cayenne, a clove of garlic, a spoonful of essence of anchovy, and a glass of port wine ; boil all together for ten minutes. Strain, and when cold put into wellcorked small bottles. Oyster Ketchup (White). Take half a pint of fresh oysters, beard them, and boil them gently in their own liquor until all the goodness is drawn out of them. Strain them and put the liquid into a stewpan with half a pint of sherry, six anchovies, a teaspoonful of lemon-juice, and a dozen peppercorns. Let them simmer for half an hour, then strain. Now add two shalots, and boil again for a quarter of an hour, let it get cold, add a teaspoonful of brandy, and when cold, bottle it and resin the corks. Oyster Kromeskis.