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page 227
1-2 yolks of eggs, put the fricassee into a hot dish and serve with croutons.
83. Lobster Salad with Caviar Sandwiches. This receipt will be found under
Salads, (see Division Q).
84. Crabs. The crabs are put into cold water and cleaned with a whisk broom. In
the meantime heat a piece of butter in a kettle, pour in a little vinegar, add a
bunch of parsley, pepper and salt, and when the water boils put in the crabs and
stir than a few times. After about 10-15 minutes they will receive a red color,
take from the fire, put them on a napkin, pile in pyramid form and garnish with
parsley.
85. Fried Oysters. Sprinkle a few drops of lemon juice on the oysters, add a
very little mace, turn in egg and mace, then in grated crackers and fry in a pan
in hot butter; frying the oysters too long makes them hard. They can also be
baked in butter for a few moments.
Another way is to dry the oysters with a cloth and sprinkle with wheat flour.
Then fry 2 small onions in butter until light brown, fry the oysters in this for
a few seconds, sprinkle with salt and pepper and drop over them a few drops of
lemon juice.
86. Oyster Stew. Open a few dozen oysters, cut off the beards, sprinkle with
lemon juice, put the beards of the oysters together with the liquor and pepper,
mace and lemon peel into a stew pan, let it boil for half an hour, thicken the
broth with flour lightly browned, add 1 cupful of thick sweet cream and stir the
broth until thick. Heat the oysters in this and serve immediately.
87. Fish Pudding. See Puddings, No. 41.
Boiled trout, pike-perch, pike and oysters are the only kinds of fish that
should be served to invalids. With these fish serve only a butter sauce, which
is stirred with a few yolks of eggs and seasoned with a little lemon juice, or
fresh butter stirred to a cream; a Bechamel- or Hollandaise sauce can also be
served.
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