Huitres A La Parmentier - Oysters, Parmentier Style

Bake in the oven 12 medium-sized potatoes. When cooked, make a horizontal incision on the flat side of each potato (so as to make a cover), and remove the interior. With one-third part of the potato removed, prepare a rich puree.

Cook 5 dozen oysters in their own juice, take off the scum and drain, add as much cream sauce as is necessary, bind it with 4 egg yolks, 2 ounces of butter and a good dash of sherry, and season to taste with salt and pepper.

Put some of the potato puree in each potato, lay on top 5 pieces of oysters, put the cover in its place, and heat well in the oven. Serve on a folded napkin.

Lucines Oranges A La South Side Club - Hard Clams, South Side Club Style

Remove the hard part from 4 dozen small clams, put them in a saucepan with their own juice, and at the first boil remove from the fire and take off the scum. Then add a half-pint of cream and thicken lightly with a piece of butter kneaded with the same amount of flour. Season to taste and serve with dry toast separate.

Lucines Papillons A La Mariniere - Soft Clams, Mariner's Fashion

Thoroughly clean some soft clam shells, and place in each the belly part of the clam, moisten with a few drops of white wine, and besprinkle with a mixture composed of I teaspoonful of freshly ground or crushed white pepper, I tablespoonful of freshly chopped parsley and I tablespoonful of chopped shallots, to which has been added 2 handfuls of fresh bread crumbs; lay on top of each clam a little bit of butter, put them in a roasting pan, and place in the oven to cook for 12 to 15 minutes. When serving press over them a little lemon juice. Note. - Oysters may be prepared in the same style.

Lucines Papilloxs Et Crabes D'huitres A La Maryland - Soft Clams Axd Oyster Crabs, Maryland Style

Heat in a saute pan, 2 ounces of butter, add 3 dozen soft clams, and moisten with 2 gills of sherry; let cook for 10 minutes ; then add 2 gills of cream sauce; season to taste and finish with 2 ounces of butter.

Plunge 1/2 pint of picked and well-washed oyster crabs in boiling salted water for 2 minutes, drain well, and add to the clams just before serving.

Lucines Papilloxs A La Newburg - Soft Clams, Newburg Style

Cook as above. Keep the sauce somewhat thinner, and bind with 3 raw egg yolks and I gill of cream.

Lucines Papilloxs A La Boxiface - Soft Clams, Boxiface Style

Chop fine 2 green peppers and 2 shallots, which fry in butter without browning, then add 4 dozen soft clams (belly part) and moisten with a gill of sherry. Simmer gently for 10 minutes, add I pint of veloute cream or Bechamel sauce, cook 5 minutes longer; season with salt and red pepper, and incorporate 3 ounces of butter just before serving.

Lucines Papilloxs A La Godard - Soft Clams, Godard Style

Chop fine 3 shallots and 12 medium-sized fresh mushrooms, fry lightly in butter, then add 36 soft clams, and moisten with 2 gills of sherry. Allow to reduce to half, then add 2 gills of brown sauce; season to taste; add some chopped fine herbs; incorporate 3 ounces of butter, and finish with the juice of half a lemon.