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

Beard a dozen oysters, dip them in beaten egg, roll them in the seasoned crumbs, put each one in its lower shell, and lay a small piece oi butter upon it. Place the oysters in the oven for a few minutes until they are quite hot. Before serving, squeeze a little lemon-juice over them. Oysters in Batter. Huitres a la Fran9aise. Take some oysters, beard them, strain the liquor, and put them to stand in it for ten minutes. B 2 Mix smoothly some butter, two tablespoonfuls of flour ; add to it, stirring till quite smooth, a little milk and cream mixed together ; beat up the yolk of an egg, and stir in with it a little salt, beat the white to a froth, and add just before using ; it must be as thick as very good cream. Take about a dessertspoonful of the batter, put an oyster into the centre, and drop it into a frying-pan in which you have some boiling lard ; as they are done, put them on paper before the fire to drain. If preferred, a French batter maybe made with three tablespoonfuls of flour, a little salt, a few drops of oil or beer, and mix with tepid water very lightly, or it will not drop from the spoon as it should ; whisk the whites of two eggs to a froth and stir in ; dip each oyster in. This batter is lighter than the other. Oysters boiled au Beurre. Huitres bouillies au Beurre. Wash the shells carefully, throw them into a saucepan of boiling water, and let them boil quickly for three or four minutes ; then take them up and serve in the shells with melted butter in a tureen. Little Bombs of Oysters a la Gourmet. Petites Bombes d'Huitres a la Gourmet. Take some small moulds and line them thinly with aspic jelly, and ornament at the top with a curled fillet of anchovy skinned, and round the middle of the mould arrange a row of lobster coral, and form a border at the base with pieces of caviare and anchovy. Mask the garnish all over with more aspic jelly, and fill up the moulds with a puree of oysters made of two dozen bearded oysters, three boned anchovies, a dust of cayenne, a teaspoonful of strained lemon-juice, and a good tablespoonful of cream ; pound these well together and pass through a hair sieve ; mix with this puree two gills of whipped aspic and a gill of stiffly whipped cream, and set aside till firm. When cold turn the moulds and dish up on a border of chopped aspic jelly ornamented with chervil. Oyster Bouchdes a rAllemande. Bouchees d'Huitres à l'Allemande. Have some little bouchee cups lined with puff paste, and bake them in a brisk oven. Take two dozen blanched oysters and ten turned mushrooms. Cut the whole into dice, and warm them in some Allemande sauce ; fill the bouchees, and cover with fried parsley over which a little lemon-juice has been squeezed. Huitres a la Brochette. Oysters a la Brochette. Remove some large oysters from their shells, toss them in bread-crumbs previously seasoned with pepper and salt, and a little finely-minced parsley. Place them in a double gridiron, sprinkle them with dissolved butter ; grill them for one minute. Dish them in a circle on a napkin, with fried parsley in the centre. Serve thin slices of brown bread and butter and lemon cut in quarters with them. Oysters Broiled. Huttres Grillees.