pieces, dip each piece in seasoned flour, and fry a
little in two ounces
of butter previously
heated in a fireproof
casserole. Add 8 to
10 small peeled
button onions and
fry them also. Now
moisten with a small
glass of claret and half a pint of good stock. Bring
to the boil whilst stirring, skim well and add two
rashers of bacon, cut into inch pieces. Cover and
let simmer for about 30 minutes, or till the eel is
tender. Skim off any fat that may float on top, and
serve in the pan in which the fish is cooked.
Curried Sbrimps.
Skin or pick about a pint of shrimps. Fry in a
small casserole two small peeled and chopped
shallots in an ounce of butter, stir in half an
ounce of flour and one dessert-spoonful of Madras
or Laxami curry powder. Blend both well and
add gradually half a pint of milk and stock, and
let it boil whilst stirring for ten minutes. Next
add the picked shrimps and a dessert-spoonful of
lemon juice. Cook gently for another ten
minutes. Serve hot with well boiled rice.
Scalloped Salmon.
(Coquilles de Saumon.)
Not only salmon, but any other kind of boiled
cold fish is very nice scalloped. Remove the skin
and bone from the fish and
flake it. Have ready the
required number of scallop
shells, butter them well,
put in a layer of white
sauce (bechamel or melted
butter), upon this put the
flaked fish, and continue thus till each shell is
filled. Season each layer with salt and pepper.
Smooth over the surface with sauce. Sprinkle
with fresh bread-crumbs or Panurette mixed with
grated cheese, and put a few tiny bits of butter here
Casserole Cookery 55
and there on top of each shell. Bake in a fairly
sharp oven for about twenty minutes. Dish up
and serve.
©£3ter s, Seaman’s St£le.
(Huitres d la Marini dr e.)
Take 18 sauce oysters, £ glass Chablis wine, 1
table-spoonful chopped parsley, 1 table-spoonful
chopped shallots, £ oz.
fresh bread-crumbs, 1 oz.
butter✪ Oysters d la Marinire, half a lemon, salt
and pepper.
Beard the oysters and
put them with their liquor
in a pie-dish, pour over the
white wine and let stand for about an hour. Mix
the parsley, chopped shallots, and bread-crumbs,
and season to taste with salt and pepper. Range
the oysters in a buttered fireproof baking dish,
pour over a little of the liquor and wine, and cover
with the mixture of bread-crumbs, etc. Divide
the remainder of the butter into little bits and place
them on top. Bake in a fairly hot oven for about
fifteen minutes. Squeeze a little lemon juice on
top and send to table in the baking dish.
JBalsed ©psters, ©ratin Stgle.
( Huitres au Gratin.)
Procure the required number
of large oysters, open them,
blanch them in their own
liquor, then drain and remove
the beards. Butter as many
oyster-shell shapes as there are
oysters, put an oyster in each, also a teaspoonful
of cream, season with salt, pepper, and a tiny pinch
of cayenne. Sprinkle over a little chopped parsley
and a few drops of lemon juice. Spread over a
little white sauce and besprinkle this with bread-
crumbs and oiled butter✪ Oysters au Gratin. Bake for five minutes,
dish up and serve.
fricasseed Scallops.
Cook 1£ dozen large scallops in a casserole with
just sufficient slightly salted water to cover, add the
56 Casserole Cookery ✪ Fricasseed Scallops
Page 26 · 6 recipe records on this page
Presented as published in 1908. 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
pieces, dip each piece in seasoned flour, and fry a
little in two ounces of butter previously heated in a fireproof casserole. Add 8 to 10 small peeled button onions and fry them also. Now moisten with a small glass of claret and half a pint of good stock. Bring to the boil whilst stirring, skim well and add two rashers of bacon, cut into inch pieces. Cover and let simmer for about 30 minutes, or till the eel is tender. Skim off any fat that may float on top, and serve in the pan in which the fish is cooked.
Curried Shrimps.
Skin or pick about a pint of shrimps. Fry in a small casserole two small peeled and chopped shallots in an ounce of butter, stir in half an ounce of flour and one dessert-spoonful of Madras or Laxami curry powder. Blend both well and add gradually half a pint of milk and stock, and let it boil whilst stirring for ten minutes. Next add the picked shrimps and a dessert-spoonful of lemon juice. Cook gently for another ten minutes. Serve hot with well boiled rice.
Scalloped Salmon.
(Coquilles de Saumon.)
Not only salmon, but any other kind of boiled cold fish is very nice scalloped. Remove the skin and bone from the fish and flake it. Have ready the required number of scallop shells, butter them well, put in a layer of white sauce (bechamel or melted butter), upon this put the flaked fish, and continue thus till each shell is filled. Season each layer with salt and pepper. Smooth over the surface with sauce. Sprinkle with fresh bread-crumbs or Panurette mixed with grated cheese, and put a few tiny bits of butter here
Casserole Cookery 55
and there on top of each shell. Bake in a fairly sharp oven for about twenty minutes. Dish up and serve.
Oysters, Seaman's Style.
(Huitres d la Marini dr e.)
Take 18 sauce oysters, £ glass Chablis wine, 1 table-spoonful chopped parsley, 1 table-spoonful chopped shallots, £ oz. fresh bread-crumbs, 1 oz. butter, half a lemon, salt and pepper.
Beard the oysters and put them with their liquor in a pie-dish, pour over the white wine and let stand for about an hour. Mix the parsley, chopped shallots, and bread-crumbs, and season to taste with salt and pepper. Range the oysters in a buttered fireproof baking dish, pour over a little of the liquor and wine, and cover with the mixture of bread-crumbs, etc. Divide the remainder of the butter into little bits and place them on top. Bake in a fairly hot oven for about fifteen minutes. Squeeze a little lemon juice on top and send to table in the baking dish.
Braised Oysters, Gratin Style.
( Huitres au Gratin.)
Procure the required number of large oysters, open them, blanch them in their own liquor, then drain and remove the beards. Butter as many oyster-shell shapes as there are oysters, put an oyster in each, also a teaspoonful of cream, season with salt, pepper, and a tiny pinch of cayenne. Sprinkle over a little chopped parsley and a few drops of lemon juice. Spread over a little white sauce and besprinkle this with breadcrumbs and oiled butter. Bake for five minutes, dish up and serve.
fricasseed Scallops.
Cook 1£ dozen large scallops in a casserole with just sufficient slightly salted water to cover, add the
56 Casserole Cookery
Records on this page
Oysters d la MarinireCasserole of FishCurried ShrimpsScalloped SalmonOysters au GratinFricasseed Scallops