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Cook butter and mushrooms five minutes, add flour, and oyster liquor gradually;
then cook three minutes. Add seasonings, oysters, egg, and Sherry wine. Serve on
zephyrettes or pieces of toasted bread.
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Oysters à la Thorndike
1 pint oysters Few grains cayenne
2 tablespoons butter Slight grating nutmeg
1/2 teaspoon salt 1/4 cup thin cream
Yolks 2 eggs
Clean and drain oysters. Melt butter, add oysters, and cook until oysters are
plump. Then add seasonings, cream, and egg yolks slightly beaten. Cook until
sauce is slightly thickened, stirring constantly. Serve on zephyrettes or pieces
of toasted bread.
15
Jack s Oyster Ragout
Parboil fresh honeycomb tripe, and cut in three-fourths inch pieces; there
should be one cup. Add an equal quantity of small boiled onions, and twice the
quantity of raw oysters which have been previously cleaned. Melt three
tablespoons butter, add four tablespoons flour, and pour on gradually while
stirring constantly one and one-half cups thin cream. Add tripe, onion, and
oysters. When thoroughly heated add yolks two eggs slightly beaten, and season
highly with salt, pepper, and paprika. Serve on pieces toasted bread.
16
Lobster à la Delmonico
2 lb. lobster Few grains cayenne
1/4 cup butter Slight grating nutmeg
3/4 tablespoons flour 1 cup thin cream
1/2 teaspoon salt Yolks 2 eggs
2 tablespoons Sherry wine
Remove lobster meat from shell and cut in small cubes. Melt butter, add flour,
seasonings, and cream gradually. Add lobster, and when heated, add egg yolks and
wine.
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Lobster à la Newburg
2 lb. lobster Slight grating nutmeg
1/4 cup butter 1 tablespoon Sherry
1/2 teaspoon salt 1 tablespoon brandy
Few grains cayenne 1/3 cup thin cream
Yolks 2 eggs
Remove lobster meat from shell and cut in slices. Melt butter, add lobster, and
cook three minutes. Add seasonings and wine, cook one minute, then add cream and
yolks of eggs slightly beaten. Stir until thickened. Serve with toast or Puff
Paste Points.
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Clams à la Newburg
1 pint clams 3 tablespoons Sherry or Madeira wine
3 tablespoons butter
1/2 teaspoon salt 1/2 cup thin cream
Few grains cayenne Yolks 3 eggs
Clean clams, remove soft parts, and finely chop hard parts. Melt butter, add
chopped clams, seasonings, and wine. Cook eight minutes, add soft part on clams,
and cream. Cook two minutes, then add egg yolks slightly beaten, diluted with
some of the hot sauce.
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Shrimps à la Newburg
1 pint shrimps 1 teaspoon lemon juice
3 tablespoons butter 1 teaspoon flour
1/2 teaspoon salt 1/2 cup cream
Few grains cayenne Yolks 2 eggs
2 tablespoons Sherry wine
Clean shrimps and cook three minutes in two tablespoons butter. Add salt,
cayenne, and lemon juice, and cook one minute. Remove shrimps, and put remaining
butter in chafing-dish, add flour and cream; when thickened, add yolks of eggs
slightly beaten, shrimps, and wine. Serve with toast or Puff Paste Points.
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Fish à la Provenoale
1/4 cup butter Yolks 4 hard-boiled eggs
21/2 tablespoons flour 1 teaspoon Anchovy sauce
2 cups milk 2 cups cold boiled flaked fish
Make a sauce of butter, flour, and milk. Mash yolks of eggs and mix with Anchovy
sauce, add to sauce, then add fish. Serve as soon as heated. Serve on pieces of
toasted Graham bread.
21
Grilled Sardines
Drain twelve sardines and cook in a chafing-dish until heated, turning
frequently. Place on small oblong pieces of dry toast, and serve with Maître
d Hôtel or Lemon Butter.
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Sardines with Anchovy Sauce
Drain twelve sardines and cook in a chafing-dish until heated, turning
frequently. Remove from chafing-dish. Make one cup Brown Sauce with one and one-
half tablespoons sardine oil, two tablespoons flour, and one cup Brown Stock.
Season with Anchovy sauce. Reheat sardines in sauce. Serve with Brown Bread
Sandwiches, having a slice of cucumber marinated with French Dressing between
slices of bread.
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Creamed Sardines
Drain from oil one small box sardines, remove backbones from fish, then mash.
Melt one-fourth cup butter, add one-fourth cup soft stale bread crumbs, and one
cup cream. When thoroughly heated add two hard-boiled eggs finely chopped, the
sardines, salt, pepper, and paprika to taste. Serve on pieces of toasted bread.
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Welsh Rarebit I
1 tablespoon butter 1/4 teaspoon salt
1 teaspoon corn-starch 1/4 teaspoon mustard
1/2 cup thin cream Few grains cayenne
1/2 lb. soft mild cheese cut in small pieces Toast or wafer crackers
Melt butter, add corn-starch, and stir until well mixed, then add cream
gradually, while stirring constantly, and cook two minutes. Add cheese, and stir
until cheese is melted. Season, and serve on wafer crackers or bread toasted on
one side, rarebit being poured over untoasted side. Much of the success of a
rarebit depends upon the quality of the cheese. A rarebit should be smooth and
of a creamy consistency, never stringy.
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Welsh Rarebit II
1 tablespoon butter 1/4 teaspoon mustard
1/2 lb. soft mild cheese, cut in small pieces Few grains cayenne
1/3 to 1/2 cup ale or lager beer
1/4 teaspoon salt
1 egg
Put butter in chafing-dish, and when melted, add cheese and seasonings; as
cheese melts, add ale gradually, while stirring constantly; then egg slightly
beaten. Serve same as Welsh Rarebit I.
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Oyster Rarebit
1 cup oysters 1/4 teaspoon salt
2 tablespoons butter Few grains cayenne
1/2 lb. soft mild cheese, cut in small pieces 2 eggs
Clean, parboil, and drain oysters, reserving liquor; then remove and discard
tough muscle. Melt butter, add cheese and seasonings; as cheese melts, add
gradually oyster liquor, and eggs slightly beaten. As soon as mixture is smooth,
add soft part of oysters. Serve on unsweetened wafer crackers or bread toasted
on one side, rarebit being poured over untoasted side.
27
Tomato Rarebit
2 tablespoons butter /??/ teaspoon soda
2 tablespoons flour 2 cups finely cut cheese
3/4 cup thin cream 2 eggs, slightly beaten
3/4 cup stewed and strained tomatoes Salt
Mustard
Cayenne
Put butter in chafing-dish; when melted, add flour. Pour on, gradually, cream,
and as soon as mixture thickens add tomatoes mixed with soda; then add cheese,
eggs, and seasonings to taste. Serve, as soon as cheese has melted, on Graham
Toast.
28
English Monkey
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