Thin brown bread and butter. (Sufficient for about six.)
Put the water and butter on to boil. Sieve the flour, add it to the water when it boils, draw the pan off the fire, and beat the contents well till smooth. Then cook it over a slow heat till the panada does not stick to the pan. Let the mixture cool a little, then beat in each egg and the extra yolk separately; add the cheese and carefully season it. Turn it out on a plate, and let the mixture cool. Beard the oysters, and season them with cayenne and lemon-juice. Have ready a deep pan of frying fat, from which a faint blue smoke must rise. Take a dessertspoon, dip it into the fat to grease it, and half fill it with the cheese mixture. Make a little hollow in it, lay in it an oyster, and cover it up with more of the mixture. Push the aigrette out of the spoon into the fat, and continue to make others till the-pan is full enough. Fry them slowly for about five minutes. The fat must barely smoke all the time.
Aspic is always much liked, and a great variety of savouries may be made with its aid. Cooked sweetbreads cut in large dice and a few peas, or foie-gras cut in blocks, are perhaps two of the most popular. Coat some small moulds with melted aspic, arrange the sweetbread and peas in some, the foie-gras in others; fill up the moulds with aspic, leave them until set turn them out carefully on to a dish, and garnish it with heaps of chopped aspic
Then lift out, drain the aigrettes on paper, and serve them very quickly. Hand with them thin rolled brown bread and butter, cayenne, and lemon.