This section is from the book "Mrs. Fryer's Loose-Leaf Cook Book", by Jane Eayre Fryer. Also available from Amazon: Mrs. Fryer's Loose-Leaf Cook Book.
Prepare the same as Lobster a la Creme.
The Same As Lobster A La Creme
1 dozen clams 5 eggs
4 tablespoons clam juice 1 tablespoon butter
Salt and pepper
Wash and scrub the clams; put them in a saucepan with half a cup of water; cover closely and cook until the shells open. Remove the clams and save the juice for bouillon or other purposes. Chop the clams fine. Beat the eggs slightly; add the clams and four tablespoons of the juice. Melt the butter in the chafing dish; turn in the mixture and stir over hot water until cooked to a soft scramble. Dust with salt and pepper and serve.
1 dozen small clams 1 egg yolk
1/4 cup scalded milk 4 slices buttered toast
Salt and pepper
Clean the clams; cut them into small pieces and simmer a few minutes. Beat the egg yolk; add slowly to the scalded milk; combine with the clams and just before serving add the seasoning. Pour over buttered toast.
Roast the ducks for twenty minutes; serve whole; carve them at the table; lay them in the chafing dish with red pepper, salt, a large piece of butter, half a glass of currant jelly and an equal quantity of grape juice. Simmer a few minutes and serve.
1 box sardines 1 cup brown sauce
Anchovy essence
1 tablespoon sardine oil
Remove the sardines from the box and heat them thoroughly in the brown sauce; season with anchovy essence and sardine oil. Serve with egg sandwiches made from graham or rye bread.
1 box sardines 1 cup cream sauce
1 chopped hard-boiled egg 1 tablespoon chopped parsley
Drain the sardines from their oil, and if they are not boneless, remove the bones. Heat thoroughly in the sauce; add the egg and parsley; serve on squares of toasted bread or crackers.
Frogs' legs
3 tablespoons butter
1 1/2 tablespoons flour
1/2 cup cream
Salt and pepper
Few gratings of nutmeg
Melt the butter; add the flour; stir until smooth; add the cream gradually and stir until boiling. Put in the legs; season and cover; cook twenty minutes, adding more cream if necessary.
2 plump quail 2 tablespoons butter 1/2 cup seasoned broth 1/2 cup currant jelly
1 teaspoon onion
Salt and pepper
Celery salt
1 tablespoon mushroom catsup
Split the birds open down the back. Put the butter in the chafing dish and brown slightly; put in the birds and cook about ten minutes, turning once. When nicely browned add the broth, jelly, catsup, onion juice and other seasonings.
2 ounces smoked dried beef 2 tablespoons butter
3 eggs
2 tablespoons grated cheese
Dash of red pepper
Remove all fat and gristle from the beef; tear into small pieces and cook slightly in the butter. Add the beaten eggs, cheese and red pepper; scramble and serve with crisp crackers.
 
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