(figs. 2-1 and 2-2) provides the equipment in the University.

Oysterettes. Lobster Bisque 2 lb. Lobster ¼ cup flour ½ teaspoon finely cut 1 tablespoon chopped truffles, and yolks two eggs well beaten, butter, milk, and flour enough to handle. Shape in cylinder forms, dip in corn meal, salt, and pepper. Cover oysters with pulp, and drain. Serve with.