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

— a la poulette, 60 — ragout of, 60 Oyster and caviare sandwiches. — canapes, 7 — cannelons a la Whitstable, 8 — cream, 10 Oystercreamsa la Devonshire, 10 — cutlets, 12 a la chef, 13 devilled, 13 Dutch, 13 — etiquettes, 14 — forcemeat, 17 — fritters a. I'epicure, 17 — jelly (savoury), 40 — kabobs, 21 — ketchup, 21 brown, 21 kromeskis, 22 white, 22 — loaves, 24 -- omelet, 26 — patties, 28 No. 2, 28 — pie, 30 a I'Americaine, 31 — pillau, 32 — powder, 32 — pudding, 32 — puffs a l'Indienne, 20 — quenelles, 34 — ragout, 35 — rissoles a la mctropole, 35 — rolls, 36 — roly-poly, 36 — salad, 37 — sandwiches, 38 — sauce, 38 — sausages, 40 — souffle, 20, 43 — soup, 43 — tartlets, 45 — timbale a la Princesse Victoria, 46 INDEX Oyster toast, 47 — trifles, 47 Oysters a la brochette, 5 — a la D'Uxelles, 48 — k la Fran5aise, 30 — a la Lucullus, 23 — a la maitre d'hotel, 25 — a la reine, 35 — a la Savarin, 39 — a la Tartare, 46 — a la Villeroi, 49 — a rindienne, 20 — aigrettes of, 60 — and macaroni, 24 — and parmesan cheese, 28 — and pheasant, 30 — and sweetbreads, 45 — and veal, 48 — and woodcock, 50 — aspic of, 2 — attelets of, 2 — au gourmet, 47 — au gratin, 18 — — superlatif, 18 — au jubile, 36 — au lit, 23 — au naturel, 15 — au plat, 27 — baked, 3 ■ — boiled in butter, 4 — bouchees a I'Allemande, 5 — broiled, 6 — browned in their own gravy, 6 — butter in, 3 — chartreuse of, 8 — cold, au naturel, 9 — curried, 1 1 a rinde, 12 — en caisses a la Toulouse, 7 — en papillotes, 27 — en surprise, 45 — fleur of, au cordon bleu, 14 — for entrees, 38 — fricasseed, 15 — fried, 16 Oysters fried a I'Americaine, 16 — hashed, 19 — in butter, 6 — in wine a la ronde, 44 — little bombs of, 4 — little souffles a la Sandringham, 23 — liver of herrings with, 24 — orlys of, 37 — patties, old-fashioned, 29 — pickled, 31 — savoury iced, 19 — scalloped, 41 ■ a la Fran9aise, 42 with eggs, 41 — Scotch, 42 — Sorrento, 42 — stewed, of the last century, 44 — to keep, 21 — vol-au-vent, 49 — with fillets of soles, 15 — with leg of mutton, 25 Periwinkle patties, 61 Prawn curry, 62 Prawns a la Tartare, croutes of, — au naturel a la mode, 63 — caviare with, 61 — coquilles of, 61 ■ — en surprise, 63 — in jelly, 62 — kromeskis, 62 Russian tartlets, 65 Savoury brioches, 66 Scallops, scalloped, 63 Shrimp curry, 64 — pies, 65 — timbale, 65 Shrimps au diable, 64 Spottisivoode «&* Co. Printers, Nnv-street Square, London. ^ BOSTON PUBLIC LIBRARY , lllllllll 3 9999 05987 752 0 Boston Public Library Central Library, Copley Square Division of Reference and Research Services The Date Due Card in the pocket indicates the date on or before which this book should be returned to the Library. Please do not remove cards from this pocket. FEB 1 0 1928