Boston Cooking-School cook book

4 tablespoons chicken or other 4 pound bean sprouts fat \4 pound bamboo shoots, cut in 1 cup celery, cut in thin slices diamond-shaped pieces crosswise 1 teaspoon Shoyu Sauce 1 onion, peeled and cut in thin 2 cups Chicken Stock (p. 151) or water slices Salt and pepper Cut meat in 1-inch strips and cook in frying pan in half the fat. Cook vegetables 5 minutes in remaining fat, add bean sprouts, bamboo shoots, Shoyu Sauce, Chicken Stock, and chicken. Simmer gently until well cooked. Season with salt and pepper. Serves 8. CLAMS A LA NEWBURG 1 pint clams 1% cup cream 3 tablespoons butter 3 egg yolks 3 tablespoons sherry or Madeira Salt and cayenne Clean clams, remove soft parts, and chop hard parts fine. Melt butter, add chopped clams, seasonings, and wine. Cook 8 minutes, add soft part of clams, and cream. Season. Cook 2 minutes, then add egg yolks diluted with some of the hot sauce. Serves 6. CRAB MEAT, INDIENNE 2 tablespoons butter 24 tablespoon curry powder 1 teaspoon finely chopped onion 1 cup Chicken Stock (p. 151) 3 tablespoons flour 1 cup crab meat Salt Cook butter with onion 3 minutes, add flour mixed with curry powder and stock. Bring to boiling point, add crab meat and season with salt. Serves 4 to 6. CRAB MEAT, URZINI 114 cups Cream Sauce (p. 191) 4 pound mushrooms 4 pound crab meat 1 canned pimiento, cut in strips Slice mushrooms, sauté in butter, and add crab meat, pimiento, and sauce. Reheat. If desired, add 14% cup grated Parmesan cheese. Serves 6. a 408 THE BOSTON COOKING-SCHOOL COOK BOOK CRAB MEAT A LA KING 1 cup Cream Sauce (p. 191) V4 tablespoon red and green pepper, finely chopped 1 cup crab meat Add crab meat and peppers to sauce. Reheat. Serves 4 to 6. CRAB MEAT, TERRAPIN STYLE 1 cup crab meat 2 tablespoons sherry 2 tablespoons butter Y% cup heavy cream Y% small onion, thinly sliced 2 egg yolks Salt and cayenne Cook butter and onion until yellow; remove onion, add crab meat and sherry. Cook 3 minutes, add cream, egg yolks, and season. FROGS’ LEGS, NEWBURG 14 pound mushroom caps V4 cup sherry 1 dozen frogs’ legs 14 cups cream 14 pound crab meat 1 tablespoon cornstarch 2 tablespoons melted butter 1 tablespoon cold water 1 egg yolk, slightly beaten Clean and peel mushroom caps, cut in 14-inch strips crosswise, and sauté in butter 3 minutes. Clean and steam frogs’ legs until tender, then add crab meat, butter, and sherry. Cover and let stand 30 minutes. Cook 5 minutes. Pour off half the liquor and add mushrooms. Scald cream in double boiler; dilute cornstarch with cold water, add gradually to scalded cream, and cook 20 minutes, stirring constantly until mixture thickens and afterwards occasionally. Add egg yolk, slightly beaten. Add to first mixture, reheat, and season. Serves 6. CREAMED LOBSTER WITH TOMATO 2 tablespoons butter Few grains soda 1 tablespoon chopped onion Salt 24 cup hot, boiled rice ’ Celery salt 114 cups lobster dice Cayenne 4 cup Tomato Sauce (p. 198) 14 cup heavy cream Cook butter with onion 5 minutes, stirring constantly. Add lobster, rice, and cream. When heated, add Tomato Sauce (to which soda has been added) and season highly with salt, celery salt, and cayenne. Serves 6. CHAFING—DISH RECIPES 409 CREAMED LOBSTER Heat diced cooked lobster in Cream Sauce (p. 191). Season to taste, using sherry, if desired. CREAMED LOBSTER AND OYSTERS | 1 pint oysters 4 cup butter | 2 cups lobster meat ¥g cup flour | 1% cups cold water 34 cup cream 1 stalk celery Y teaspoon beef extract 1 slice onion Worcestershire Sauce Salt and paprika Lemon juice Clean and parboil oysters; drain and add to liquor body bones and tough claw meat from lobster, with water, celery, and onion. Cook slowly until stock is reduced to 1 cup, and strain. Make sauce of butter, flour, strained stock, and cream. Add oysters and