A guide to modern cookery

with Béchamel; upon the latter, in each shell, lay an oyster decked with a slice of truffle; cover with the same sauce; besprinkle with grated Parmesan and melted butter, and set to glaze quickly. Serve immediately. 981—HUÎTRES AU GRATIN Open the oysters; cut them free, and lay them in the hollow halves of their shells, which should be incrusted in a layer of salt covering a tray. On each oyster put a drop of lemon juice, a pinch of fried bread-crumbs, a little melted butter, and a piece of fresh butter the size of a pea. Set the _gratin_ to form in a fierce oven or at the salamander, and serve immediately. 982—HUÎTRES A LA MORNAY Poach the oysters, and allow two per shell. Set the hollow shells, thoroughly cleansed, on a tray covered with salt. Cover the bottom of the shells with Mornay sauce; put two poached oysters into each; cover with the same sauce; sprinkle with grated cheese and melted butter, and set to glaze quickly. Serve instantly. 983—HUÎTRES SOUFFLÉES Make a preparation of Soufflé au Parmesan (No. 2295a). Slightly poach the oysters, clean their hollow shells, and set these on a tray covered with kitchen salt. Spread a layer of the preparation on each shell; put an oyster thereon, and cover the latter with the soufflé au Parmesan. Heat the base of the tray on the stove, and, when the _soufflé_ begins to rise, put the tray in the oven, that the _soufflé_ may cook and colour at the same time. Serve at once. 984—HUÎTRES A LA FLORENTINE Poach the oysters. Set their hollow shells on a tray as above; garnish the bottom of each of these with shredded spinach stewed in butter; lay an oyster on the spinach in each shell; cover with Mornay sauce, and set to glaze quickly. Serve immediately. 985—HUÎTRES GRILLÉES Open the oysters, and leave them in their hollow shells; lay them (very straight) on a tray covered with salt, incrusting them in the latter; besprinkle with a drop of lemon juice and a little mignonette pepper and put them in a