OYSTERS A L' AMBROSIA

Take three dozen oysters and cut them into dice ; make some white sauce by taking some of the oyster liquor; put this with a little red pepper and half a cupful of milk into a basin, then put a heaping tablespoonful of butter into a saucepan over the fire; take a tablespoonful of flour and mix it into a paste with a little of the oyster liquor, and then add the strained liquor to it ; pour into the saucepan with the melted butter, and cook it over the fire until thick ; remove from the fire and add the juice of half a lemon, add to this one cupful of liquid aspic jelly, and then stir in the chopped oysters very lightly and a gill of cream; turn out on a plate and place on ice till cold and firm. When it is so, shape it into round balls of equal size, about the size of tangerine oranges ; smoothe them over with a knife clipped into hot water, and place on ice, or mold them into balls. Have ready some stiff aspic jelly flavored with a few drops of chili vinegar, and when it is in a semi-liqui- fied state and beginning to set, clip each oyster ball into it. This is best clone by running a thread through each ball and dipping into the jelly, or lining the balls with aspic and filling in with the oyster mixture. They should be colored red, green, yellow and white, and arranged in a pile like cannon shot; shredded celery, sippets of lemon, and chopped aspic may be used as garnish.