Petoncles : A La Poulette, A La Maryland, A La New-burg, A La Boniface - Scallops: Poulette Style, Maryland Style, Newburg Style, Boniface Style

Cook the scallops in their own gravy; when done, drain and finish as explained for soft clams.

Petoncles Au Curry A L'indienne - Curried Scallops, Indian Style

Cook the scallops in their own gravy; when done, drain and add some cream curry sauce reduced with some of the scallop liquor; season and serve with plain boiled rice separate.

Moules A La Mariniere - Mussels, Mariner's Fashion

Scrape 2 gallons of mussels well, and wash them in several waters; let them stand in salted water for 2 hours or so, and wash them once more.

Put them into a saucepan with I finely minced onion, 1/2 tea-spoonful each of powdered bay leaf and thyme and 2 tablespoon-fuls of coarsely chopped parsley. Moisten with 1/2 pint of dry white wine, cover the pan, and set on a brisk fire, tossing them occasionally.

When the mussels are cooked, the shells open; take off the empty shells and set the mussels into a deep dish; reduce the remaining liquid, thicken with a spoonful or two of veloute cream sauce, add a pinch of chopped chervil; season to taste with salt and freshly ground black pepper, and finish by incorporating 2 ounces of butter.

Moules A La Poulette - Mussels, Poulette Style

Prepare as for the above receipt, and bind the sauce with a few raw egg yolks and cream.

Moules Au Curry - Curried Mussels

Cook the mussels as for Mariner's Fashion, and allow them to get cold. Remove them from their shells and heat them in cream curry sauce, to which incorporate some of the mussel liquor. Serve boiled rice separate.

Grenouille A La South Side Slub - Frog Legs, South Side Club Style

Cut 18 fresh frog legs at their joints, then free them from all their bones.

Heat 2 ounces of butter in a sautoire; season the frogs and throw them into the hot butter, moving them frequently, and after 5 minutes moisten with I gill each of clam juice and thick cream; boil for few minutes, and thicken with butter kneaded with flour. Dish up and serve dry toast separate.

Cotelette De Grenouille A La Glsmonda - Frog Cutlets, Gismonda Fashion

Free 2 pounds of frog legs from bones, and cut the meat in 1/2-inch pieces. Heat 4 ounces of butter in a saute pan, throw in the frog legs, season with salt and pepper, add 6 chopped shallots, and 8 ounces of fresh mushrooms cut in squares, moisten with a gill of white wine, and allow to reduce nearly dry; add sufficient veloute or Bechamel sauce to bind, and season to taste with salt and red pepper.

Fill some cutlet-shaped croustades with this preparation, dust over some grated Parmesan cheese and melted butter, and bake in the oven to a nice golden hue.

Serve on a folded napkin.

Grenouilles Desossees En Croutes A La Theodore - Crusts Of Boneless Frog's Legs, Theodore Style

Chop fine I onion and I small green pepper, and partially fry in butter; add 6 heads of sliced fresh mushrooms, cook together for a few minutes, then add I pound of boneless frogs' legs and 2 large ripe tomatoes (peeled, squeezed and cut up fine), season with pepper and a pinch of paprika, cover the pan and cook the legs for 15 minutes in the oven.

Before serving, add I tablespoonful of beef extract, 2 ounces of butter, I teaspoonful of chopped parsley, an atom of garlic, and a little lemon juice. Fill the crusts with the frogs' legs, and serve on a napkin.