^|"^AKE some oysters and beard them. Put them in a stewpan and allow them just to come to the boil — sufficient to kill any germs — but not enough to allow the oysters to get hard. Strain them and lay two oysters on each of their own shells, which have been well cleaned and scalded in boiling water. Put over the oysters a few gratin bread crumbs which have been fried in butter✪ Oysters Gratin. Place five or six shells on each plate, and serve one plate to every guest at the com- mencement of dinner, 34 FISH COQUILLES OF OYSTERS T)UT twelve oysters into a stewpan with their liquor. Then put them on the fire just to boil up. Skim this well and then strain and beard the oysters and put them aside. Put into a stewpan a piece of fresh butter about the size of a walnut ; mix in a dessertspoonful of flour : when it is well worked, pour in very carefully the liquor from the oysters, adding a very little new milk and the yolks of two eggs. Then put in the oysters and mix all lightly together. Fill your two coquille shells, and over the top put some bread crumbs and two or three very small pats of fresh butter✪ Coquilles of Oysters to help the gratin. Put the shells into a rather sharp oven and serve very hot. FILLETS OF TURBOT HOLLANDAISE rpiAKE a large chicken turbot, cut it into neat fillets ■L — cutlet shaped. Butter a deep saute pan, place your fillets in this and season, adding a few drops of lemon juice and a little of the fish essence made from the bones and trimmings of the fish. Poach the fillets with a buttered paper wrapped round them. Remove them when cooked. Reduce the fish liquor to a glaze. Make a good Hollandaise sauce and add the fish liquor to it and coat the fish with this sauce. When serving, place the fillets round the dish, and in the centre pile 35 THE DUDLEY RECIPES some small new potatoes or boiled potatoes cut the size of marbles ; pour the sauce over, and serve the remainder in a sauce boat. ¥ BOUCHEES OF SHRIMPS Line some small patty pans with paste and bake. Make a good Bechamel sauce, add to it the stock of the heads of one pound of shrimps. Season with pepper, salt, and a little anchovy sauce. Add the shrimps to it, fill up the patties, put buttered eggs on the top and serve very hot as a savoury. SMOKED HADDOCKS COOKED IN MILK Take a large smoked haddock and remove the skin and bone. Butter a flat saute pan and lay in the fillets. Cover them with new milk, let them cook gently. Place them on the dish in which they are to be served. Season and place a small piece of butter on the fillets, and put the dish in the oven for a few minutes before serving. 36 SAUCES Hunger is the best sauce in the world. Don Quixote To eat^ in the true idea of the act^ requires a far more scientific use of the mouth than is the case with mere feeding. Epicurism is no mere invention of low sensuality ; they who practise it do but carry to an unworthy eoctreme one of the most excellent and characteristic powers of human nature. No man is wise who is not an epicure within the legitimate limits : none are more foolish or unkind to themselves than those who regard only quantity and speed. So with the mental palate. If we be not deliberate epicures in our readings half our advantages and privileges are thrown away^ and we are only like quadrupeds^ unintelligently munching grasSy not that we ought to pick out Apician morsels. Geindon. 02:

AI-modernized reading of the original text

TAKE some oysters and beard them. Put them in a stewpan and allow them just to come to the boil — sufficient to kill any germs — but not enough to allow the oysters to get hard. Strain them and lay two oysters on each of their own shells, which have been well cleaned and scalded in boiling water. Put over the oysters a few gratin bread crumbs which have been fried in butter. Place five or six shells on each plate, and serve one plate to every guest at the commencement of dinner, COQUILLES OF OYSTERS PUT twelve oysters into a stewpan with their liquor. Then put them on the fire just to boil up. Skim this well and then strain and beard the oysters and put them aside. Put into a stewpan a piece of fresh butter about the size of a walnut ; mix in a dessertspoonful of flour : when it is well worked, pour in very carefully the liquor from the oysters, adding a very little new milk and the yolks of two eggs. Then put in the oysters and mix all lightly together. Fill your two coquille shells, and over the top put some bread crumbs and two or three very small pats of fresh butter to help the gratin. Put the shells into a rather sharp oven and serve very hot. FILLETS OF TURBOT HOLLANDAISE TAKE a large chicken turbot, cut it into neat fillets ■L — cutlet shaped. Butter a deep saute pan, place your fillets in this and season, adding a few drops of lemon juice and a little of the fish essence made from the bones and trimmings of the fish. Poach the fillets with a buttered paper wrapped round them. Remove them when cooked. Reduce the fish liquor to a glaze. Make a good Hollandaise sauce and add the fish liquor to it and coat the fish with this sauce. When serving, place the fillets round the dish, and in the centre pile some small new potatoes or boiled potatoes cut the size of marbles ; pour the sauce over, and serve the remainder in a sauce boat. ¥ BOUCHEES OF SHRIMPS Line some small patty pans with paste and bake. Make a good Bechamel sauce, add to it the stock of the heads of one pound of shrimps. Season with pepper, salt, and a little anchovy sauce. Add the shrimps to it, fill up the patties, put buttered eggs on the top and serve very hot as a savoury. SMOKED HADDOCKS COOKED IN MILK Take a large smoked haddock and remove the skin and bone. Butter a flat saute pan and lay in the fillets. Cover them with new milk, let them cook gently. Place them on the dish in which they are to be served. Season and place a small piece of butter on the fillets, and put the dish in the oven for a few minutes before serving. Hunger is the best sauce in the world. Don Quixote To eat, in the true idea of the act, requires a far more scientific use of the mouth than is the case with mere feeding. Epicurism is no mere invention of low sensuality ; they who practise it do but carry to an unworthy extreme one of the most excellent and characteristic powers of human nature. No man is wise who is not an epicure within the legitimate limits : none are more foolish or unkind to themselves than those who regard only quantity and speed. So with the mental palate. If we be not deliberate epicures in our readings half our advantages and privileges are thrown away, and we are only like quadrupeds, unintelligently munching grass, not that we ought to pick out Apician morsels. Geindon. 02:

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The Dudley book of cookery and household recipes