|
Classic
Cook Books
< last page | next page >
page 54
144. HUITRES FRITTES.
FRIED OYSTERS.
PROPORTIONS.--For five persons:
Oysters.......5 doz.
Eggs.........8.
Bread crumbs..4 tablespoonsful.
Butter........1/4 lb.
PREPARATION.--1st. Take the oysters from the shell, dip them in beaten eggs,
roll in bread crumbs and fry in butter. 2d. Serve on a folded napkin.
145. HUITRES GRILLEES.
BROILED OYSTERS.
PROPORTIONS:
Oysters.........5 doz.
Butter..........5 tablespoonsful.
Bread crumbs....4 tablespoonsful.
PREPARATION.--1st. Take the oysters from the shell, dip them in melted butter,
roll in bread crumbs and broil on bright fire. 2d. Serve on a folded napkin.
146. HUITRES A LA POULETTE.
OYSTERS A LA POULETTE.
PROPORTIONS:
Oysters.................5 doz.
Butter..................4 tablespoonsful.
Flour...................1 tablespoonful.
Yolks..................2.
Lemons..................1.
White wine..............1/2 pint.
White pepper, a little..
Time.--1/2 hour.
PREPARATION.--1st. Place the oysters in a sauce pan, let them boil in their own
juice and 1/2 pint white wine, some white pepper but no salt; let them drip and
put the juice apart. 2d. Melt in a sauce pan 2 tablespoonsful butter mixed with
1 tablespoonful flour, add while stirring the juice of the oysters through a
napkin because it always contains some sand. 3d. When ready to serve, add 2
yolks, 2 tablespoonsful butter and the juice of a lemon. Don't allow to boil and
serve in a hollow dish.
MUSSELS.
147. MOULES A LA MARINIERE.
MUSSELS A LA MARINIERE.
PROPORTIONS.--For five persons:
Mussels..........2 quarts.
Parsley..........1/2 handful.
Butter...........1/4 lb.
Time.--1/2 hour.
< last page | next page >
Classic
Cook Books
|
