No. 844. Shad Roe, with Sauce

35 cts.

A : 1 shad roe, soak in water 1/2 hour, scald, drain, and cut in slices, 2 tbsps. hot butter ;

B : 1 tbsp. flour ;

C: 1 c. stock or hot water and 1 tsp. meat extract, 1 tbsp. Worcestershire sauce, 1/2 tsp. each salt, paprica, and curry.

Saute A until thoroughly cooked, place roe on hot dish, add B to butter in pan, cook until brown, add C. when boiling pour over A.

No. 845. Shrimps, Deviled

60 cts.

A : 1 qt. shrimps ;

B : 2 tbsps. hot butter, 1 tbsp. each "Worcestershire sauce and parsley, minced, 1/2 tsp. each mustard, paprica, and salt, 1 tbsp. lemon-juice or vinegar.

Cook B, add A, cook 3 m., serve.

No. 846. Shrimps, with Tomato Sauce

65 cts.

A : 1 qt. shrimps ;

B : 1 c. stock, 1 c. tomato pulp, 1/2 bay leaf, 3 sprigs parsley, 1/2 an onion, blade of mace, 1/2 tsp. salt, dash cayenne ; 2 tbsps. hot butter, 2 tbsps. arrowroot or flour ; D : 6 round slices toast.

Cook B 15 m., strain into warm bowl, put C in chafing-dish, when smooth add B. then A, when boiling serve on D.

No. 847. Shrimp Terrapin

65 cts.

Follow Recipe No. 798 (Chicken Terrapin), using 1 qt. shrimps instead of chicken.

No. 848. Smelts and Mushrooms

50 cts.

A : 1 lb. smelts, boned. 1/4 c. white wine or lemon-juice and water, 4 tbsps. mushroom liquor, 1/4 tsp. each salt and paprica ;

B : 2 tbsps. butter. 2 tbsps. flour, brown slightly, add 1 c. stock, when boiling. 1 c. canned mushrooms cut into halves, 2 truffles, minced.

Cook A 8 m., place on hot dish, put B in chafing-dish, boil 5 m., pour over smelts, and serve.

No. 849. Soft-shell Crabs, Saute'd

85 cts.

A : See Recipe No. 140 (Soft-shell Crabs), with sauce ;

B : 1 c. tomato pulp, 1/2 c. chicken stock, 1/4 tsp. salt, dash cayenne and celery salt.

Cook A. put on hot dish, add B to chafing-dish, when boiling pour around crabs.

No. 850. Sweetbreads and Asparagus Tips

90 cts.

A : 1 lb. sweetbreads, blanched, and cut in small pieces,

1 c. cold boiled asparagus tips, marinate 1/2 an hour in

French Dressing No. 436 (French Dressing) ;

B : 2 tbsps. hot butter, 1 tbsp. arrowroot or flour, cooked smooth. 1/4 tsp. salt, dash celery salt and cayenne, mashed yolks 2 hard-boiled eggs. 1 c. cream ;

C : Egg-whites, cut in rings, 1 egg, beaten.

Cook B. add A and 1 tbsp. sherry if you like, when boiling serve.

No. 851. Sweetbreads, Creamed

See No. 190 (Sweetbreads, Creamed).

No. 852. Sweetbreads, Fricasseed or Sauted

80 cts.

A : 1 lb. blanched sweetbreads, cut into thin slices ;

15 : 3 tbsps. butter, rolled into small balls and dredged with Hour ;

C : \ c. stock, \ tsp. salt, dash cayenne and nutmeg, juice

\ lemon.

Put B in chafing-dish, add C, a little at a time, until creamv and smooth, add A, when boiling serve. To saute sweetbreads see No. 19G.