bones removed, after which it is parboiled in salt water.
It is then cut in pieces about an inch square. Equal
quantities of leeks, celery, and green peppers finely
chopped are sauted in butter till tender, then the pieces
of fish and two sliced boiled potatoes are added and the
whole covered with cream. Salt and white pepper are
used for seasoning, and it all boils together. If a
little cream sauce is at hand, it may be thickened with
that. If not, the beaten yolk of an egg stirred in
improves it and thickens it slightly. Finish with small
dots of butter and a sprinkle of chopped parsley✪ Finnan Haddie.
HERRING Speaking of fish, did you ever eat a savory
OMELETTE herring omelette? It's a specialty of the
Manhattan Club of New York. Skin and bone one
fat smoked bloater herring and cut in thin pieces.
Place in a saucepan with a tablespoonful of butter,
paprika, chives, and parsley. Stew slowly and add a
quarter-cup thick cream and four egg yolks; then take
of¥ the stove. Beat the four egg whites✪ Herring Omelette stiff and mix
all together, then shuffle and fold as an omelette in a
buttered pan, place in a hot oven three minutes, and
then serve.
A UNION would not go badly on a yachting trip or
GRILL for a hot bite after the theater. It is sim-
plicity itself, and this is how it is done: Clean a pint
of oysters and drain off all the liquor possible. Put
the oysters in the chafing dish, and as the liquo-r flows
from them remove with a spoon and so continue until
6i
A BACHELOR'S CUPBOARD
Snacks of Sea Food
the oysters are very plump. Sprinkle with salt and
pepper and serve on whatever biscuit you fancy. And
don't forget to add two tablespoonfuls of melted butter
when seasoning them.
THORN- The Thorndike Hotel in Boston has an
DIKE oyster recipe invented by its chef which is
OYSTERS really a delicacy. Two tablespoonfuls of
butter are melted in the chafer, and a pint of oysters,
drained of the liquor, is added to cook until plump
to bursting point. Then over them is poured a quar-
ter-cup of thin cream and two egg yolks are stirred in
to thicken it. With salt, black and cayenne pepper,
and a slight grating of nutmeg✪ Oysters Thorndike, the trick is done, and
zephyrettes on hot plates are brought on for the
serving.
CLAMS Who pleads guilty to Clams a la Rial to?
A LA William Faversham or Francis Wilson?
■^^^^^^^ Upon my word, I can't remember, but don't
let either say he hasn't received proper credit, and here
goes: Chop fine three dozen little neck clams. Put a
tablespoonful of butter in the chafing-dish, add the
clams with their juice and season them with a teaspoon
of minced chives, tw^o teaspoons of chopped parsley, and
a little pepper. After boiling about five minutes add
one tablespoon of walnut catsup✪ Clams a la Rial and then stir in soft
bread crumbs to absorb the liquor, add another table-
spoon of butter, and serve very hot. This is w^ar-
ranted to make any leading lady sweet tempered, even
62
A BACHELOR'S CUPBOARD
Snacks of Sea Food
after failing to find her name in foot-high letters on
the billboards.
LOBSTERS It was a benedict from New Orleans who
WITH first told me about lobster with mushrooms.
MUSH- pj ^ ^ hopeless bachelor when a girl
ROOMS 1 . • . 1 1 • . 1 . r 1 .
who mitiated him mto the mysteries of this ✪ Lobster with Mushrooms
Page 25 · 5 recipe records on this page
Presented as published in 1906. 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
bones removed, after which it is parboiled in salt water. It is then cut in pieces about an inch square. Equal quantities of leeks, celery, and green peppers finely chopped are sauted in butter till tender, then the pieces of fish and two sliced boiled potatoes are added and the whole covered with cream. Salt and white pepper are used for seasoning, and it all boils together. If a little cream sauce is at hand, it may be thickened with that. If not, the beaten yolk of an egg stirred in improves it and thickens it slightly. Finish with small dots of butter and a sprinkle of chopped parsley.
HERRING Speaking of fish, did you ever eat a savory OMELETTE herring omelette? It's a specialty of the Manhattan Club of New York. Skin and bone one fat smoked bloater herring and cut in thin pieces. Place in a saucepan with a tablespoonful of butter, paprika, chives, and parsley. Stew slowly and add a quarter-cup thick cream and four egg yolks; then take off the stove. Beat the four egg whites stiff and mix all together, then shuffle and fold as an omelette in a buttered pan, place in a hot oven three minutes, and then serve.
A UNION would not go badly on a yachting trip or GRILL for a hot bite after the theater. It is simplicity itself, and this is how it is done: Clean a pint of oysters and drain off all the liquor possible. Put the oysters in the chafing dish, and as the liquor flows from them remove with a spoon and so continue until
Snacks of Sea Food
the oysters are very plump. Sprinkle with salt and pepper and serve on whatever biscuit you fancy. And don't forget to add two tablespoonfuls of melted butter when seasoning them.
THORN- The Thorndike Hotel in Boston has an DIKE oyster recipe invented by its chef which is
OYSTERS really a delicacy. Two tablespoonfuls of butter are melted in the chafer, and a pint of oysters, drained of the liquor, is added to cook until plump to bursting point. Then over them is poured a quarter-cup of thin cream and two egg yolks are stirred in to thicken it. With salt, black and cayenne pepper, and a slight grating of nutmeg, the trick is done, and zephyrettes on hot plates are brought on for the serving.
CLAMS Who pleads guilty to Clams a la Rial to? A LA William Faversham or Francis Wilson?
■^^^^^^^ Upon my word, I can't remember, but don't let either say he hasn't received proper credit, and here goes: Chop fine three dozen little neck clams. Put a tablespoonful of butter in the chafing-dish, add the clams with their juice and season them with a teaspoon of minced chives, two teaspoons of chopped parsley, and a little pepper. After boiling about five minutes add one tablespoon of walnut catsup and then stir in soft bread crumbs to absorb the liquor, add another tablespoon of butter, and serve very hot. This is warranted to make any leading lady sweet tempered, even
Snacks of Sea Food
after failing to find her name in foot-high letters on the billboards.
LOBSTERS It was a benedict from New Orleans who WITH first told me about lobster with mushrooms.
MUSH- pj ^ ^ hopeless bachelor when a girl ROOMS 1 . • . 1 1 • . 1 . r 1 .
who initiated him into the mysteries of this
Records on this page
Finnan HaddieHerring OmeletteOysters ThorndikeClams a la RialLobster with Mushrooms