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Show ri- . i i i . t i 1 1 -- i Q NOVELTIES IN j j SHELLFISH j "POR tho lover of shellfish aro the following fol-lowing recipes from the notebook of a famous New York chef: Marmora Dressing For Oysters. In a mixing dish place a heaped tea-spoonful tea-spoonful of salt, three-quarters of a teaspoonful of white pepper and a fair sized shallot, a teaspoonful of chives and a llttlo parsley finely chopped Upon this mixture pour a teaspoonful of olive oil, a saitspoonful of Worcestershire Worces-tershire sauce, live drops of tabasco sauce and a gill of vinegar. Mix with a spoon well together and place a teaspoonful tea-spoonful on each raw oyster as they arc being taken to tho table. Oyster Spice. Place as many oysters as are desired In a crock, together with their own liquor strained. Orate in half a nutmeg nut-meg and then add eighteen cloves, four or live bladc of mace, a tertnpoonful of allspice, a little cayenne pepper, a teaspoonful of salt and two table-spoonfuls of strong vinegar. Stir well together to-gether and place o'er a slow fire, stirring stir-ring well eory little while. As soon as they come to a boll pour Into a cool crork and put them away for twenty-four twenty-four hours. They aro then ready for the tabic. Scallops In Shells, Drain a pint of scallops a.nd brown then lightly in a saucepan with a ta-bl. ta-bl. spoonful of butter, letting the-m cook for about fifteen minute. Ro-niuvo Ro-niuvo from the fire and chop them very fine. Brown a small minced onion In butter, add a teaspoonful of flour and slowly stir In a cupful of tho liquor drained from the scallops. Season with salt, cayenne and whlto pepper. With the chopped scallops mix four tabl.-spoonfuls of bread or cracker crumbs and the yolks of three eggs and cook all together for iHo minutes. Fill the scallop shells with tho mlxturo, sprinkle fine bread or cracker crumbs over the tops, dot with bits of butter ' and set In a hot ovn to brown for ten , minutes. Serve on a platter garnished j with sprays of cress. Oyster Frieaeaee. Into a tablespoonful of melted butter sizzling In a frying pan put a pint of drained oysters. Cook until plump and drain again. Pour the oyster liquor Into a cup and fill with cream. Cook a tables poonful of flour with one of butter, pour In the cream and oyster liquor, add pepper and salt- Beat an egg light, pour tho oyster sauce upon It. add the oysters and return to the frying pan to be well heated, but not to boiL Stir gently all the time to insure in-sure even cooking. Serve in pastry shells or on toast |