Required : One dozen oysters. Two ounces of suet. Six ounces of veal. Three ounces of breadcrumbs. Salt and pepper.

A few grains of cayenne and nutmeg. One egg and one extra yolk. A little flour. {Sufficient for about six.)

Beard and chop the oysters, saving any liquor that may come from them. Chop the suet and veal fine. Next mix together the oysters, suet, veal, and one and a half ounces of the breadcrumbs. Put these into a mortar with the oyster liquor, and pound them to a paste. Season this carefully with salt, pepper, cayenne, and nutmeg ; lastly, add the beaten yolk of egg, and mix all well together.

Foie -gras in aspic. Set in tiny dariole moulds, this savoury is decorated with cut truffle and chillies

Shape the mixture into small balls, and roll each ball in flour. Beat up the egg, and put the remaining crumbs into a piece of paper. Brush the balls over with beaten egg, and then cover them with crumbs.

Have ready a pan of boiling fat, and when a faint bluish smoke rises from it put in some of the balls and fry them a golden brown.

Drain them on paper, and serve them piled up on a hot dish. Garnish them with fried parsley.

Cost, Is. I Id.