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

Put one ounce of butter into half a pint of cold water till it boils ; when boiling add two and a half ounces of Vienna flour, stirring vigorously all the time over the fire until it is cooked, that is to say, until the panada leaves the sides of the saucepan quite clean and coats the spoon. Take it off the fire, and when slightly cooled add two whole eggs and the yolk of another, one by one, a little salt and cayenne, a teaspoonful of lemon-juice, and then three ounces of oyster powder,^ and beat well together. Have ready some fat not quite boiling, and drop small pieces of the mixture from a teaspoon and fry till a nice brown : it generally takes five to ten minutes. Serve on a napkin in form of a pyramid, and sprinkle with oyster powder dried in the oven. Angels on Horseback. Huitres a Cheval. Take very thin slices of fat bacon ; cut all the rind off. Then take an oyster (or two if very smally ; ' See Oyster Powder. B pour on it two drops of essence of anchovy, four of lemon and a dust of cayenne, and roll it in the slice of bacon ; when there are sufficient of these rolls, put them on a small skewer and fry them ; when cooked, take each one separately and place on a fried crouton. This is a dish which must be served very hot. Aspic of Oysters. Huitres en Aspic. Make some aspic jelly ; have ready two dozen oysters, bearded and blanched in their own liquor ; cut them in halves ; boil three eggs hard, a few leaves of chervil, and four boned anchovies. Put a layer of the jelly in the mould, then arrange six whole oysters on it ; then, when cool, another layer of jelly ; then arrange the half oysters, eggs cut in rings, and the anchovies cut into dice alternately in designs, placing here and there a chervil leaf Put in more jelly, and so on till the mould is full, when it must be put on ice, and when stiff turned out and garnished with lemon sippets, parsley, and crayfish. Attelets of Oysters. Attelets aux Huitres. Stew the oysters as for oyster sauce. Have a sauce made as follows. ¥\y some herbs in a little butter, put a spoonful of flour in, moisten with the strained liquor of the oysters, season well with a little cayenne and salt, reduce the sauce, and thicken it with the yolks of three eggs, and pour it over the oysters. Let the whole stand till cold, and then skewer the oysters, using silver skewers, and with a knife spread the sauce all round. Throw grated bread-crumbs over the oysters ; next dip into a batter, and then into crumbs again. Fry them of a fine brown, and serve. Oysters and Bacon (a Breakfast Dish). Huitres au Lard. Fry up some mashed potatoes in bacon fat, and break them in pieces with a fork, and let them brown a little more ; cut some thin rashers of bacon and arrange round the potatoes, which should be piled up in the middle of the dish. Broil some oysters in their shells with butter and cayenne, turn them out of their shells and place on the top of the potatoes ; garnish with lemon sippets. Ham may be used instead of bacon. Baked Oysters. Huitres au Four. Mix three tablespoonfuls of finely-grated breadcrumbs with half a saltspoonful of white pepper and a grate of nutmeg.