the white of celery or finely shred lettuce leaves, one pinch of salt, half a
pinch of pepper, one tablespoonful of olive oil, and one and a half table-
spoonfuls of vinegar. Refill six well-cleaned shells with the salad, and
on each one lay a good teaspoonful of mayonnaise sauce (No. 206),
sprinkled over with one hard-boiled, finely chopped egg, the yolk and
white separated, some crab or lobster coral, and a teaspoonful of chopped
parsley✪ Crabs a PAnglaise, every article to be used separately, so they have each a different
color. Serve on a dish with a folded napkin.
374. Oyster-crabs a la Poulette.— Take one and a half pints of oyster-
crabs, and proceed the same as for oysters a la poulette (No. 383).
375. Fried Oyster-crabs. — Wash well, and dry one and a half pints
of oyster-crabs, dip them in flour, then in cold milk, and finally in cracker-
dust; shake them well in a colander, and fry in hot fat for three minutes;
serve in shells made of foundation paste, or short paste for tarts (No.
1078), garnishing with parsley-leaves, and sprinkling a very little salt on
top.
376. Stuffed Clams. — Refill six good-sized, very clean clam-shells with
clam forcemeat✪ Stuffed Clams (No. 223), and prepare them the same as stuffed crabs
(No. 370).
377. Clams a la Mariniere. — Open and remove thirty-six small clams
from their shells; put them in a stewpan with two ounces of fresh butter,
one pinch of chives, and one pinch of finely chopped chervil; add half a
cupful of water, so they will not be too salty, with half a pinch of pepper,
and two tablespoonfuls of fresh bread-crumbs✪ Clams a la Mariniere. Boil for two minutes, and
serve with the juice of half a lemon.
378. Mussels a la Mariniere. — Steam in a stewpan thirty-six mussels✪ Mussels a la Mariniere
for ten minutes, and proceed as for No. 377, leaving a mussel in each
half shell.
379. Mussels a la Poulette. — Steam in a stewpan thirty-six mussels
for ten minutes, and proceed the same as oysters a la poulette (No. 383),
leaving a mussel in each half shell.
380. Fried Oysters. — Procure twenty-four large freshly opened oys-
ters, or thirty-six of medium size, dip each one separately in flour, then in
beaten egg, and lastly in powdered cracker-dust. Fry in very hot fat for
four minutes, drain well, and serve on a hot dish with a folded napkin,
sprinkling over a very little salt✪ Fried Oysters, and garnishing with fried parsley-leaves.
381. Oysters a la Villeroi.— Blanch twenty-four large oysters in their
own juice for two minutes, then drain them; take some chicken forcemeat
(No. 226), spread it over both sides of the oysters, dip in egg and fresh
bread-crumbs, then fry in hot lard✪ Oysters a la Villeroi for three minutes, and serve with fried
parsley. t
382. Broiled Oysters.— Dip twenty-four large and freshly opened
oysters in half bread-crumbs and half cracker-dust; flatten them with the
hand, and broil them on a well-greased broiler for two minutes on each
side, then salt them slightly, and serve on six pieces of toast; lightly glaze
them with maitre d'hotel sauce✪ Broiled Oysters on top (No. 177).
383. Oysters a la Poulette. — Put thirty-six freshly opened oysters in
2O8 THE TABLE.
✪ Oysters a la Poulette
The table
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the white of celery or finely shred lettuce leaves, one pinch of salt, half a
pinch of pepper, one tablespoonful of olive oil, and one and a half table-
spoonfuls of vinegar. Refill six well-cleaned shells with the salad, and
on each one lay a good teaspoonful of mayonnaise sauce (No. 206),
sprinkled over with one hard-boiled, finely chopped egg, the yolk and
white separated, some crab or lobster coral, and a teaspoonful of chopped
parsley, every article to be used separately, so they have each a different
color. Serve on a dish with a folded napkin.
374. Oyster-crabs a la Poulette.— Take one and a half pints of oyster-
crabs, and proceed the same as for oysters a la poulette (No. 383).
375. Fried Oyster-crabs. — Wash well, and dry one and a half pints
of oyster-crabs, dip them in flour, then in cold milk, and finally in cracker-
dust; shake them well in a colander, and fry in hot fat for three minutes;
serve in shells made of foundation paste, or short paste for tarts (No.
1078), garnishing with parsley-leaves, and sprinkling a very little salt on
top.
376. Stuffed Clams. — Refill six good-sized, very clean clam-shells with
clam forcemeat (No. 223), and prepare them the same as stuffed crabs
(No. 370).
377. Clams a la Mariniere. — Open and remove thirty-six small clams
from their shells; put them in a stewpan with two ounces of fresh butter,
one pinch of chives, and one pinch of finely chopped chervil; add half a
cupful of water, so they will not be too salty, with half a pinch of pepper,
and two tablespoonfuls of fresh bread-crumbs. Boil for two minutes, and
serve with the juice of half a lemon.
378. Mussels a la Mariniere. — Steam in a stewpan thirty-six mussels
for ten minutes, and proceed as for No. 377, leaving a mussel in each
half shell.
379. Mussels a la Poulette. — Steam in a stewpan thirty-six mussels
for ten minutes, and proceed the same as oysters a la poulette (No. 383),
leaving a mussel in each half shell.
380. Fried Oysters. — Procure twenty-four large freshly opened oys-
ters, or thirty-six of medium size, dip each one separately in flour, then in
beaten egg, and lastly in powdered cracker-dust. Fry in very hot fat for
four minutes, drain well, and serve on a hot dish with a folded napkin,
sprinkling over a very little salt, and garnishing with fried parsley-leaves.
381. Oysters a la Villeroi.— Blanch twenty-four large oysters in their
own juice for two minutes, then drain them; take some chicken forcemeat
(No. 226), spread it over both sides of the oysters, dip in egg and fresh
bread-crumbs, then fry in hot lard for three minutes, and serve with fried
parsley. t
382. Broiled Oysters.— Dip twenty-four large and freshly opened
oysters in half bread-crumbs and half cracker-dust; flatten them with the
hand, and broil them on a well-greased broiler for two minutes on each
side, then salt them slightly, and serve on six pieces of toast; lightly glaze
them with maitre d'hotel sauce on top (No. 177).
383. Oysters a la Poulette. — Put thirty-six freshly opened oysters in
2O8 THE TABLE.