Puree Of Fish For Croutes A La Jessamine

Pound six Christi-ania anchovies with four sauce oysters and their liquor, a dust of Marshall's Coralline Pepper, three raw yolks of eggs, the strained juice of a lemon, and one and a half gills of cream; stir in the bain-marie till the mixture thickens, then add a good pinch of finely-chopped lean ham, raw parsley, and a tablespoonful of finely-chopped lax, and use.

Oysters A La Dumas Huitres A La Dumas

Take some nice fresh raw bearded oysters and season them with a little cayenne pepper and lemon juice. Peel, wash, and remove the stalks from some open fresh mushrooms (which, if large, should be cut in pieces), and then dry them in a clean cloth; season them with pepper, salt, and chopped parsley, and put them into a buttered saute pan with the liquor from the oysters; place the cover on the pan, and cook them in a moderate oven for about twelve minutes; fry till crisp some thin slices of bacon in a little lard or bacon fat. Arrange the oysters, mush-room, and bacon alternately on skewers, press the three well together, and then place them in a small piece of pork caul; sprinkle them over with fine flour, dip them into whole beaten-up egg, and fry in clean boiling fat till a pretty golden colour. Remove each skewer and dish up on a dish-paper or napkin, as in engraving, on a bed of crisply-fried parsley; sprinkle them with a little coral, and have the sauce, as below. handed in a sauceboat. This dish can be served for breakfast, luncheon, or for second course, and should always be served very hot.

Sauce For Oysters A La Dumas

Take the liquor from the mush-rooms and the liquor remaining from the oysters, and mix them to-gether with a tablespoonful of Brown sauce (vol. i.), a dust of coralline pepper, and the strained juice of a lemon, a few drops of carmine; boil up, tammy, and serve in a hot sauceboat.

Oysters With Puree Of Mushrooms - Huitres Au Puree De Champignons

Remove the beards from some nice fresh oysters and season with a little warm butter, a little finely-chopped parsley, and the strained juice of a lemon; roll each up in a thinly cut slice of raw bacon, close up the ends of the bacon and wrap each in a little square piece of cleansed and dried pork caul; dip them in fine flour, then into whole beaten-up egg, and fry them in clean boiling fat till a nice golden colour; take them up, and arrange them straight down the dish on a puree of fresh mushrooms (vol. i.) that has been forced on to the dish with a forcing bag and a plain pipe. Serve at once while quite hot for breakfast, luncheon, or second course dish.

Oysters A L'americaine - Huitres A L'americaine

Take some large oysters, season them with strained lemon juice, cayenne pepper, and warm butter, and leave till the butter is cold; then dip them separately into fine flour and then into whole beaten-up raw egg, and then roll in cracker crumbs; bat each one over with a palette knife, and place them separately in a frying pan with hot butter or lard and fry on both sides till a brown colour; then dish up on a paper and use for breakfast or dinner, for an entree or second course, or for a maigre dish. They may be garnished with quartered lemons and raw green parsley.