2 ozs. blanched and shredded almonds 2 tablespoons chopped pickles
1 tablespoon Worcestershire Sauce
Butter
1 tablespoon Chutney 1/4 teaspoon salt
Few grains cayenne
Fry almonds until well browned, using enough butter to prevent almonds from burning. Mix remaining ingredients, pour over nuts, and serve as soon as thoroughly heated. Serve with oysters.
