SCALLOPED OYSTERS
25 oysters
2 cups bread crumbs
1/4 cup milk
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
Grease dish and cover bottom with bread crumbs, then lay oysters in
carefully; season and cover with bread crumbs; pour over milk and
cover top with butter; bake in hot oven 15 to 20 minutes.
FRIED OYSTERS
Wash and drain oysters. Season with salt and pepper, dip in flour, egg
and then bread or cracker crumbs. Fry in deep hot fat until golden
brown. Drain well and garnish with lemon and parsley.
CLAM CHOWDER
25 clams
6 potatoes
1 onion
2 or 3 slices salt pork
2 teaspoons salt
1/8 teaspoon pepper
1 quart milk
Chop hard parts of clams. Slice potatoes and onion thin. Put pork into
kettle and cook a short time; add potatoes, onion, seasoning and juice
of clams. Cook about 20 minutes or until potatoes are soft; add clams.
Boil 15 minutes and just before serving add hot milk.
SHELL FISH A LA NEWBURG
2 cups finely cut shrimp; scallops; lobster or crab meat
2 tablespoons butter
1 tablespoon flour
1 cup milk
2 hard boiled eggs
1 teaspoon salt
cayenne pepper to taste
1/4 teaspoon paprika
1/4 cup sherry
If canned fish is used cover with cold water 20 minutes and drain.
Melt butter in sauce pan; add flour and stir until smooth; add milk
slowly; boil until thick. Rub yolks of eggs through strainer and add,
stirring until smooth; add seasoning, and finely chopped egg whites;
add fish which has been cut into small pieces; put all in top of
double boiler over fire for 15 minutes; add sherry and serve
immediately.
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