Scallops En Brochette

Clean scallops, put in saucepan and cook until they begin to shrivel. Drain and dry on a towel. Alternate scallops and pieces of thinly sliced bacon on skewers, allowing four scallops and five pieces bacon to each skewer. Balance skewers in upright position by putting through cubes of bread placed on rack in dripping pan and bake in a hot oven until bacon is crisp. Arrange on serving dish and garnish with lemon and parsley.

Scallops En Brochette. - Page 223.

Scallops A La Newburg

1 pint scallops 3 tablespoons butter 1/2 teaspoon salt Few grains cayenne.

1 teaspoon lemon juice.

1 teaspoon flour 1/2 cup thin cream.

2 egg yolks.

2 tablespoons Sherry wine.

Put scallops in omelet pan and cook until they begin to shrivel; drain thoroughly, cut in halves, and cook in two tablespoons butter three minutes. Add salt, cayenne and lemon juice and cook one minute.

Melt remaining butter, add flour and stir until blended; then pour on gradually, while stirring constantly, cream. Bring to the boiling point and add egg yolks, slightly beaten, scallops and wine.

Oyster And Shrimp Newburg

1 pint oysters.

1 can shrimps.

¼ cup Sherry.

¼ cup butter.

1 1/2 tablespoons flour.

1 cup cream.

2 egg yolks.

1/2 teaspoon salt.

Nutmeg.

Paprika Cayenne few grains each.

2 tablespoons brandy.

Wash and parboil oysters and drain from their liquor. Clean and break shrimps in small pieces. Mix oysters and shrimps, add wine, cover and let stand one hour. Put in blazer, add butter and cook five minutes. Sprinkle with flour and cook two minutes. Add three-fourths cup cream and when mixture has thickened, add egg yolks, slightly beaten and diluted with remaining cream; then add seasonings and serve on toast or in puff paste shells.

Oyster Crabs, Bearnaise

Wash and pick over one pint oyster crabs. Put in saucepan, place on range, and add one-half cup Sherry wine, one tablespoon butter, one-half teaspoon salt and one-fourth teaspoon paprika. Light Sherry and let burn two minutes. Turn on serving dish, pour over Bearnaise Sauce II (see p. 158) and garnish with puff paste points.

Hampden Halibut En Coquilles

1/2 cup cold flaked halibut.

3 tablespoons butter.

1½ tablespoons flour.

1½ tablespoons cornstarch.

1/3 cup fish stock.

1/3 cup mushroom liquor.

1/3 cup cream.

Yolks 2 eggs.

½ teaspoon salt.

1/8 teaspoon paprika.

Few grains cayenne.

1/3 cup canned mushrooms.

Whites 2 eggs.

¼ cup grated cheese.

1/8 teaspoon paprika.

Few grains salt.

Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, fish stock, mushroom liquor and cream. Bring to the boiling point and add egg yolks, slightly beaten, salt, pepper and paprika; then add flaked fish and mushrooms cut in thin slices. Fill buttered shells with mixture, cover with whites of eggs, beaten until stiff, mixed with cheese and seasoned with paprika and salt. Sprinkle with more cheese and bake until well browned.