A La Poulette

Scrape some oyster plants to remove their covering of brown skin, cut off the tops and thin end parts, and throw them as quickly as they are done in cold water acidulated with vinegar; divide them into two and a half inch lengths, and cook in a white stock (No. 182), into which add chopped beef kidney suet and sliced lemon pulp; let cook slowly, and when they crush under the pressure of the finger, then drain. Saute them colorless in butter, season, drain off the fat. and put in a little veloute (No. 415); roll them in the sautoir and thicken with egg-yolks and butter. finishing with lemon juice and chopped parsley.

Sauted Willi Fine Herbs

Are first to be cooked the same as the poulette. then cut across in slices a quarter of an inch thick, and sauted in butter, seasoning with salt, pepper, chopped parsley and lemon juice.

Fried

Prepare the same as for the poulette, drain and season with salt, pepper, lemon juice and chopped parsley; dip them into frying batter (No. 137), and fry slowly in plenty of hot white fat; drain, salt, and dress on a folded napkin with a bunch of fried parsley on top.