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Shell Fish. Part 3 |
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Free Books / Cooking / The Hostess Of To-Day / | |
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Shell Fish. Part 3 |
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This section is from the "The Hostess Of To-Day" book, by Linda Hull Larned. Also available from Amazon: The hostess of to-day.
A : 1 pt. large oysters :
B : 3/4 c. crumbs, 1/4 tsp. salt, 1/4 tsp. paprica :
0 : Maitred' Hotel Sauce No. 248 (Maitre d'Hotel Sauce).
Dip A in melted butter, then in B, one by one, broil 10 m . serve with C.
A : 1 pt. oysters, parboiled 1 m. or 1 <■. oysters and 1 c macaroni, boiled in stock :
B : 2 tbsps. butter and 3 tbsps. flour, slightly browned, 1 c. hot milk or cream. 1/2 c. strained oyster liquor, 1/2 tsp. Bait, dash celery salt, cayenne and nutmeg, or 1/2tsp. anchovy paste, 1 tsp. lemon-juice, 1 tsp. parsley, chopped.
Cook B thoroughly, add A, fill dishes, crumb and bake m., or fill pate cases and serve without crumbing.
If macaroni is used omit some of the seasonings and add tbsps. grated cheese.
30cts.
A: 1 pt. oysters, parboil and drain ;
B: 2 tbsps. butter, 1 tsp. onion-juice.:; tbsps. flour.
Cook thoroughly and brown, add 1 c. hot oyster liquor,
\ c. brown stock, or water and V tsp. meat extract, | salt, 1/2 tsp. anchovy essence or paste, dash cayenne ;
C : 6 heart-shaped Croustades No. 222 (Bread Croustades).
Cook B, when boiling add A, fill C and serve.
30 cts.
A : 1 pt. oysters, parboil and drain ;
B: 2 tbsps. butter, 2 slices onion, 2 tbsps. flour, cook until brown: add 1 tsp. curry, 1/2 tsp. salt, 1/4 tsp. paprica,
1 c. oyster liquor, 2 tbsps. white wine ; C : Rice Casserole No. 367 (Rice Casserole).
Cook B, add A, when boiling, serve in C or a border of boiled rice.
35 cts.
A : 1 pt. oysters, parboiled, or 1 c. oysters and 1 c. cooked veal or mushrooms, cut in very small pieces ;
B : 2 tbsps. butter, 4 tbsps. flour, cook thoroughly, add \ c. oyster liquor, \ c. cream, 1 tsp. parsley, 1/2 tsp. salt, dash cayenne, 1/2 tsp. anchovy essence or grating nutmeg or 1 tbsp lemon-juice and dash celery salt.
Cook B, add A, when boiling turn out on shallow dish, when cold form into chops, egg, crumb and fry. Use sticks of macaroni to represent bones.
25 cts.
Follow Recipe No. 109 (Clams, Deviled and Broiled), using oysters instead of clams, adding 1/2 tsp. curry.
60 cts.
A : 1 qt. large oysters, drained and covered with ice-water
5 m. ;
B : 1 tbsp. butter, 1 tbsp. lard, both very hot.
Drain, dry, and crumb A, dip in egg well seasoned and crumb again, plunge into hot fat, or saute them in B.
50 cts.
A : 12 very large oysters, parboil in their own liquor, drain and dry ;
B : 1 tbsp. butter, 1 slice onion, 1 sprig parsley, 4 tbsps.
flour, cook thoroughly, add 1 c. chicken or white stock, or 1 c. strained oyster liquor, 1/4 tsp. salt, dash cayenne, grating nutmeg, \ c. minced chicken or veal ;
C : 4 egg-yolks, beaten, 1/2 c. cream.
Cook B until thick, add C, stir constantly 10 m., without boiling, then cool. Dip A into B, place on buttered tin with space between, then cover A with B, when very cold cut apart, shape, crumb, egg, crumb and fry.
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