No. 131. Oyster Pie

60 cts.

A : 1 qt. oysters and their liquor ;

B : 2 tbsps. butter, 2 tbsps. flour, cook thoroughly, add

1/2 c. cream, 1/2 tsp. salt, dash cayenne and natmeg ;

C : .Puff Paste No. 541 (Puff Paste), or baking-powder biscuit

1/4 inch thick.

Cook 13, add A, till buttered dish, put inverted teacup in centre, cover with 0, brush with white of egg, bake .1/2 an hour.

No. 132. Oyster Rissole

28 cts.

A : 1 c. oysters, parboiled and chopped, 2 bard-boiled eggs, chopped, 1/4 tsp. salt, 1 tsp. minced parsely, pepper, grating nutmeg, 2 tbsps. cream ;

B : Puff Paste No. 541 (Puff Paste).

Cut B into rounds, put spoonful of A on side, turn making 1/2 circle, pinch edges, hake or fry in hot fat. (See

Rissoles.)

No. 133. Oyster Rolls

40 cts

A : 6 small French rolls ;

B : 1 pt. oysters, remove hard muscle and parboil in their own liquor 1 m., drain, add 1/2 tsp. salt, dash cayenne. c. hot cream and 1 tsp. lemon-juice, 1/2 tsp. anchovy pa or 1 tsp. parsley minced or grating nutmeg.

Remove inside of A, leaving a small piece for cover, spread inside with butter, fill with B, put on covers, brush with melted butter, place in oven 10 m., serve very I

No. 134. Oysters, Scalloped Supreme

50 cts.

A : 1 qt, large oysters :

B : 1 tbsp. parsley and 1 of celery, minced, 1/2 tsp. sal tsp. paprica ;

C : 1 c. fine bread-crumbs without crust ;

D : 1 c. cream, 2 tbsps. butter in bits

Sprinkle deep buttered dish with layer of C, then A. then B. Continue until dish is full, add D and hake 20 m.

No. 135. Oyster Souffle

38 cts.

A : 1 pt. oysters, remove hard muscle, cut in small pieces ;

B : 1 c. White Sauce No. 229 (White Sauce), 1 tsp. Worcestershire sauce ;

C : 3 egg-yolks, beaten ;

D : Egg-whites, beaten stiff.

Add A to B, then stir in C, mix thoroughly, fold in D, fill souffle cups, crumb and bake 15 m. (See Souffles.)

No. 136. Oyster Crabs in Croustades or Puff

$1.10.

Paste Cases.

A : 1 pt. oyster crabs, 3 tbsps. butter, \ c. water, 1 tbsp. lemon-juice, 1/4 tsp. salt, 1/4 tsp. paprica ;

B : Bechamel Sauce No. 233 (Bechamel Sauce, for Meats and Poultry) ; C : 6 Bread Croustades, No. 222 (Bread Croustades) ; D : 2 tbsps. Parmesan cheese.

Cook A, a few at a time, about 5 m., add to B, fill C, sprinkle with D and brown in oven.

No. 137. Scallops, Fried

56 cts.

A : 1 qt. scallops, wash and drain ;

B : 2 egg-yolks, well beaten with 1/2 c. cold water, add 1 c. flour, 1/2 tsp. salt, 1/8 tsp. pepper, 1 tbsp. olive oil, 2 whites, beaten stiff, mix thoroughly.

Dip A in B, one by one, and fry in hot, deep fat.

No. 138. Shrimps Creamed, for Pates

35 cts.

Coquilles, or Ramekin Dishes.

Follow Recipe No. 114 (Lobster, Creamed, for Coquille), using 1 pt. shrimps instead of lobster, season with chopped parsley, lemon-juice, mustard, and onion-juice.

No. 139. Shrimps and Tomatoes, Sauted

35 cts.

A : 1 pt. shrimps, sauted in 2 tbsps batter ;

B : Tomato Sauce No. 259 (Tomato Sauce), 3 or 4 mushrooms, minced, or Bearnaise Sauce No. 232 (Bearnaise Sauce, for Beefsteak), with tomato pulp.

Dip A in milk, roll in flour and saute, pour B add A, sprinkle with parsley and lemon-juice.

No. 140. Soft-shell Crabs

40 cts.

A : 6 soft-shell crabs very much alive, wash thoroughly ;

B : Ravigote Butter No. 775 (Ravigote Butter), or Sauce Tartare No. I

Clean A by removing with sharp knife muscles substance under each point of back shell, turn crab on its back and cut off apron, wash again, wipe dry, dual with and pepper, crumb, egg, and crumb, and fry in hot fat, turning until brown on both sides, or saute in butter, or dip in melted butter or oil seasoned with salt and pepper, then in crumbs, and bake in very hot oven 8 m., or omit crumbs and broil 6 m. Serve with B, garnished with slices of lemon and sprigs of parsley.

No. 141. Terrapin, Stewed

$2.50

A: 1 terrapin, boiled 10 m. without salt, drain, cover with fresh boiling water and 1 tbsp. salt. Boil until tender ;

B : 3 tbsps. butter ;

C : 1 tbsp. arrowroot dissolved in 1 c. cream, 1/2 tsp.

1/8 tsp. pepper, dash cayenne and nutmeg, 1/2 tsp. cloves, blade mace ;

D : 6 Egg Balls No. 72 (Rice or Egg Balls), or eggs from terrapin, 3 tbsps, sherry.

Remove meat from A, cut into small pieces, cover with strained liquor from terrapin, simmer until tender, drain and cook in B 10 m., add C, when thick add I> and serve.