Oyster Crabs

Ingredients

I pint of oyster crabs. 1 tablespoonful of butter. 1/2 an onion, sliced. 1 tablespoonful of flour. 1 cup of white stock.

1 teaspoonful of lemon juice. 1 tablespoonful of chopped parsley. 1 yolk of egg.

Salt and pepper.

Method

Melt the butter in the blazer, add the onion, and let cook until a light-brown color; add the flour and mix until smooth; add the stock and stir until it thickens. Add the crab meat, lemon juice, parsley, salt and pepper. Beat the yolk of the egg and add two or three spoonfuls of the sauce to it; mix well, add to the ingredients in the blazer, stir constantly, and serve as soon as heated.

Crabs à La Creole

Ingredients

I green pepper, chopped fine. 1 clove of garlic, chopped fine.

1 small onion, chopped fine. 1 tablespoonful of butter. 1 cup of tomatoes. 1 cup of crab meat.

Pepper and salt.

Method

Put the butter in the blazer; when melted, add the garlic, onion, salt, pepper and tomatoes, and let cook ten minutes; add the crab meat (fresh or canned). Serve when hot on sippets of toast.

Shrimps A La Poulette

Make a sauce of one-fourth a cup, each, of butter and flour, half a teaspoonful of salt, a dash of pepper and one cup and a half of white stock; add one tablespoonful of anchovy essence and a quart of shelled shrimps. When hot add the beaten yolks of two eggs, with half a cup of cream. Lastly, add a tablespoonful of lemon juice and serve, without boiling, on sippets of toast.

Shrimps With Peas

A pint of shrimps and a cup of peas, heated in a cup and a half of cream sauce, are particularly good.

Anchovy Toast

Put about two tablespoonfuls of clarified butter into the blazer. When hot add bread cut as for sandwiches. Brown the bread on one side, turn, and brown the other side. Spread with anchovy paste and serve at once.

Anchovy Toast With Eggs

Prepare the anchovy toast in one chafing-dish, and, at the same time, the eggs in another. Beat five eggs slightly, add half a teaspoonful of salt, a dash of pepper and half a cup of cream or milk. Put a large tablespoonful of butter in the blazer; when melted, add the egg mixture. Stir until the egg is creamy, and serve on the anchovy toast.

Anchovy Toast With Spinach

Press cooked spinach, chopped fine, through a purée sieve; reheat with a little butter, salt and two or three drops of tobasco sauce. Saut6 rounds of bread to a golden brown in a little hot butter, spread with anchovy paste, and over this spread the purée of spinach. Press into the spinach on each round of bread a quarter of a hard-boiled egg cut lengthwise, having the yolk uppermost.

Anchovies With Olives

All the preparations for this dish, with the exception of sautéing the bread, may be made some hours before serving.

Thoroughly wash the anchovies, cut off the fillets, and chop very fine with a sprig of parsley and a few chives, or a slice or two of Bermuda onion; put the whole into a mortar and pound well, adding, meanwhile, a little paprica. Cut some large selected olives in halves, take out the stones, and fill them with the anchovy mixture. Cut small rounds of bread an inch and a half in diameter and an inch in thickness; remove a crumb, similar in shape to the olive, from the centre of each. Put a little butter into the blazer, and, when hot, sauté the rounds of bread on both sides; drain on soft paper, put an olive in the centre of each and a little mayonnaise over the whole. Five anchovies will suffice to stuff a dozen olives.