Hrrange the oysters on the half-shell in a pan of
coarse salt. Squeeze a little lemon-juice over each.
Sprinkle with very little fine buttered bread-crumbs
and place on each oyster bits of butter the size of
a pea✪ Roast Oysters. Put under the grill until lightly browned.
The flame must be over the oysters and care taken
that they are not over-cooked.
A. A. B., Chef, Mount Royal Club.
RAIE AU BEURRE NOIR
ffioil a piece of skate slowly in well salted water.
When done, remove the skin and sprinkle with
some blanched, that is, parboiled, capers. Pour
over the fish a good quantity of butter which has
been well browned in a frying pan; then a little
boiling vinegar. Shake the platter once to mix
the sauce together.
It may not commonly be known that the skate,
so neglected in this coimtry, takes very well the
place of the delectable raie of Europe.
H. S., Chef, Ritz-Carlton Hotel.
24
Allied CooKery 25
SALMON TIDNISH
(Canadian)
Scrape the fish and wash it. Rub in a tablespoon
of salt; place the fish in a baking pan and score it
across 4 or 5 times. Mix i cup of fine bread-
crumbs, a dessert-spoon of minced parsley, 3^ tea-
spoon of whole black pepper groimd, 2 dessert
spoons of salt, milk to moisten well, rub over the
fish, and put good -sized lumps of butter in the
gashes. Cover the bottom of the pan with milk
and put in a rather hot oven, basting every 10 or
15 minutes with the milk, which must be renewed
in the pan often. When cooked lift from the pan
onto a tin sheet, then slide carefully into the dish
on which it is to be served; garnish with lemon
and hard-boiled eggs, the gravy in the pan served
with it. A piece of halibut may be cooked in the
same manner.
AUBERGINE AUX CREVETTES
Scoop out one egg-plant, leaving shell about half
an inch thick; parboil this and the shell for ten
minutes. Chop the pulp and season with salt and
pepper. Cut up an onion, brown in X cup of
butter, add one cup of chopped, cooked, shrimp
meat, fry for five minutes, then add the chopped
egg-plant ; cook all together for ten minutes more.
26 Allied CooKery
Add I egg and >^ cup of bread-cmmbs, fill shell
with the mixture, cover with bread-crumbs, dot
with butter, and brown in the oven.
LOBSTER BEAUGENCY
(St. James's Club specialty)
ffioil a medium-sized lobster for 20 minutes;
when cool, split in two. Remove flesh from shells
and cut in dice. Fry in butter, add a glass of
sherry. Add 2 tablespoonsful of cream sauce and
^ pint of cream, let it boil slowly for 10 minutes;
in the meantime have 2 yolks of eggs, a few
spoonsful of cream, an ounce of butter✪ Lobster Beaugency, mix slowly
with the lobster and season to taste. Fill shells
to the brim with this preparation and bake in
oven.
SCALLOPS EN BROCHETTE
Hltemate scallops and thin slices of bacon on
skewers; place upright on the rack in the oven;
bake until the scallops are well browned. Served
on slices of buttered toast.
FILET OF SOLE FLORENTINE
Hfter removing the skin put the fish in a plate
with a slice of onion, a little parsley, and a spoonful
of butter, }4 cup of white wine, salt, pepper, and
Allied CooKery 27
Allied cookery
1916Page 8 · 2 recipe records on this page
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Arrange the oysters on the half-shell in a pan of coarse salt. Squeeze a little lemon-juice over each. Sprinkle with very little fine buttered bread-crumbs and place on each oyster bits of butter the size of a pea. Put under the grill until lightly browned. The flame must be over the oysters and care taken that they are not over-cooked.
A. A. B., Chef, Mount Royal Club.
RAIE AU BEURRE NOIR
Boil a piece of skate slowly in well salted water. When done, remove the skin and sprinkle with some blanched, that is, parboiled, capers. Pour over the fish a good quantity of butter which has been well browned in a frying pan; then a little boiling vinegar. Shake the platter once to mix the sauce together.
It may not commonly be known that the skate,
so neglected in this country, takes very well the
place of the delectable raie of Europe.
H. S., Chef, Ritz-Carlton Hotel.
Allied CooKery 25
SALMON TIDNISH
(Canadian)
Scrape the fish and wash it. Rub in a tablespoon of salt; place the fish in a baking pan and score it across 4 or 5 times. Mix i cup of fine breadcrumbs, a dessert-spoon of minced parsley, 3^ teaspoon of whole black pepper groimd, 2 dessert spoons of salt, milk to moisten well, rub over the fish, and put good -sized lumps of butter in the gashes. Cover the bottom of the pan with milk and put in a rather hot oven, basting every 10 or 15 minutes with the milk, which must be renewed in the pan often. When cooked lift from the pan onto a tin sheet, then slide carefully into the dish on which it is to be served; garnish with lemon and hard-boiled eggs, the gravy in the pan served with it. A piece of halibut may be cooked in the same manner.
AUBERGINE AUX CREVETTES
Scoop out one egg-plant, leaving shell about half an inch thick; parboil this and the shell for ten minutes. Chop the pulp and season with salt and pepper. Cut up an onion, brown in X cup of butter, add one cup of chopped, cooked, shrimp meat, fry for five minutes, then add the chopped egg-plant ; cook all together for ten minutes more.
26 Allied CooKery
Add I egg and >^ cup of bread-cmmbs, fill shell with the mixture, cover with bread-crumbs, dot with butter, and brown in the oven.
LOBSTER BEAUGENCY
(St. James's Club specialty)
ffioil a medium-sized lobster for 20 minutes; when cool, split in two. Remove flesh from shells and cut in dice. Fry in butter, add a glass of sherry. Add 2 tablespoonsful of cream sauce and ^ pint of cream, let it boil slowly for 10 minutes; in the meantime have 2 yolks of eggs, a few spoonsful of cream, an ounce of butter, mix slowly with the lobster and season to taste. Fill shells to the brim with this preparation and bake in oven.
SCALLOPS EN BROCHETTE
Hltemate scallops and thin slices of bacon on skewers; place upright on the rack in the oven; bake until the scallops are well browned. Served on slices of buttered toast.
FILET OF SOLE FLORENTINE
Hfter removing the skin put the fish in a plate with a slice of onion, a little parsley, and a spoonful of butter, }4 cup of white wine, salt, pepper, and
Allied CooKery 27
Records on this page
Roast OystersLobster Beaugency