Fried Oysters a la Horly

Poach some medium sized oysters in their own liquor, drain and suppress the hard parts; wipe them in a cloth, and lay them in a vessel to season with salt and pepper, adding parsley, chopped mushrooms, lemon juice and a little oil; let marinate for two hours; now dip them in fine frying batter (No. 137), into which has been mixed well beaten egg-whites; immerse each oyster into this paste and plunge them at once into very hot fat; fry them a fine color, drain, salt, and dress them on a folded napkin. Set a bunch of fried parsley on top and quartered lemons around; to be served with a separate sauce-boat of light tomato sauce (No. 549).