Moisten one-half lb. of flour, an equal quantity of butter and grated cheese, a pinch of salt, and a very little cayenne, with a few tablespoonfuls of water.
Cut the paste into small [galettes], two inches in diameter; [gild] them with beaten eggs; streak them with a fork, and bake them in a moderate oven.
When cold, pair the [galettes] off, and stick them together with a tablespoonful of fondant cream, prepared thus:—
Mix six egg-yolks with two-thirds pint of cream; season with salt and cayenne; leave to set on moderate fire, like an English custard, and, when the preparation is almost cold, finish it with five oz. of best butter and as much grated cheese.
[2317—ANGES A CHEVAL]
Wrap some fine oysters, each in a thin slice of bacon. Impale them on a skewer; season and grill them, and dish them on small pieces of toast.
Sprinkle with bread-crumbs and cayenne when about to serve.
[2318—BROCHETTES D’HUÎTRES LUCIFER]
Poach some fine native oysters in their own liquor; clear them of their beards; dry them, and dip them in thin mustard. Impale them, six at a time, on skewers, and treat them [à l’anglaise].
Fry them at the last moment, and dish them on a napkin.