Mussels Moules

à la poulette are cooked in butter with chives and parsley, and served in the sauce with yolks of eggs.

à la Rochelle are cooked in wine with vegetables and herbs, stuck on little skewers, breadcrumbed and fried; served with slices of lemon and tomato, seasoned with oil and vinegar.

à la Villeroi are masked with Villeroi sauce, breadcrumbed and fried.

au gras are stewed with bacon, stock, flour, mushrooms, etc. Coquillcs de moules are scalloped mussels, served in scallop-shells.

Oysters Huîtres

à l' Américaine are breadcrumbed and fried.

à la Viable are devilled - broiled, seasoned with butter, lemon juice, and cayenne. Slices of brown bread and butter are served with them.

à la Villeroi are coated with Villeroi sauce, breadcrumbed and fried.

à la Virginie are breadcrumbed and broiled, and served with tomatoes and a brown sauce.

Huîtres au Parmesan are sprinkled with breadcrumbs, grated Parmesan, chopped parsley, and wine, and browned. en papillotes are rolled in oval-shaped pieces of a paste made of mashed potatoes, flour and butter, and baked. en ragout are stewed with vegetables, butter, flour, etc., and served in the sauce with yolks of eggs. Andouillettes aux are small oyster sausages, made with huîtres suet, breadcrumbs, etc.

Beignets aux huîtres are oyster fritters. Bouchées aux are small oyster patties.

huîtres Coqnilles aux are scalloped oysters served in huîtres scallop-shells.

Crépinettes aux are little fried oyster cakes. They huîtres may be served a la Hollandaise, or a la Tartare, with Hollandaise or Tartare sauce. Croquettes aux are croquettes of oysters, breadhuîtres a la Suéde crumbed and fried, and served with Suédoise sauce. Cronies aux are oysters pounded with cream and huîtres spread on small pieces of toast.

Kromeskys aux are small pieces of oyster croquette huîtres preparation wrapped in thin slices of bacon, dipped in batter and fried. Petits pains aux are oysters stewed with breadcrumbs huîtres and butter, and baked in very small rolls, from which the crumb has been scooped out. Rissoles aux are oyster rissoles folded in paste, huîtres breadcrumbed and fried. With the addition of chopped truffles, they are called Rissoles a la Hollandaise. Souffle aux huîtres is an oyster soufflé, baked or steamed.

Timbale aux is a steamed or baked timbale mould huîtres of oyster preparation. It may be served with white or Cardinal sauce. Oysters can also be curried, or dressed in a vol-au-vent, or in an omelette.

Scallops Pétoncles

à la Cingalése are curried.

à la Messina are cooked in butter with lemon juice and seasoning.

en coquilles are scalloped and served in the shells.

en salade are boiled, cut in slices, and mixed with finely cut celery and Mayonnaise sauce, garnished with slices of lemon and tomato.

Shrimps And Prawns

These are dressed in Rissoles, Petits pains, or Petits pâtes in the same way as lobster. They are called Rissoles, Petits pains, or Petits pâtés, de crevettes - of shrimps; de chevrettes - of prawns. Friantines de crevettes are fritters of shrimps.