luscious bonne bouchee promised to forsake spinsterhood
for him — and all because she could cook. So if you are
anxious to be won, just give this recipe to the only
girl, and see what follow^s. A quart of finely-cut lob-
ster meat is the first requisite. To follow^ have a cup
of sweet cream, a sweet green pepper with seeds re-
moved and the pulp finely minced, a teaspoon of
minced onion, a ripe tomato peeled, quartered, and
sliced, and a pint of large, fresh mushrooms peeled and
cut up small. Put in the chafing dish a tablespoonful
of butter and add the pepper and onion and cook two or
three minutes over a brisk flame. Add tomato and mush-
rooms and toss about until the mushrooms are dark and
tender. Then turn in the cream, and when hot add the
lobster. Season to taste w^ith salt✪ Lobster with Mushrooms, and when as hot
as can be serve up on toast. The same lady bakes
mushrooms, the large campestris, gills up, in a baking
dish. The up-turned cups are filled with butter and
a slight sprinkling of salt and pepper is added before
the baking dish is tightly covered. After baking about
ten minutes there should be plenty of juice to form the
finest possible sauce for the mushrooms.
63
ABACHELOR'S CUPBOARD
Snacks of Sea Food
SHRIMPS finishes a trio of recipes from the Bayou.
A LA Melt one-half tablespoon of butter with the
CREOLE same quantity of lard In a stewpan, then
add a tablespoon of brown flour and stir until smooth.
A dozen large shrimps boiled and shelled and a large
chopped onion are fried for five minutes, after which
a cup of chopped tomatoes, thyme, and parsley to taste
are added and the whole Is simmered half an hour.
Then come three chopped green peppers, salt and cay-
en✪ Shrimps a la Creolene, and a half-hour more of cooking. The Orlean
serves the dainty with plenty of nicely cooked rice, and
It Is a dish fit for the King of the Carnival.
AN A young pathologist, whose name Is equally
OYSTER well known In Boston and Berlin, Is quite
SPECLAiTV^ devoted to his chafing dish as he is to
his laboratory, and lie has generally something quite
recherche to offer his guests when they drop Into his
rooms for an evening. One of his oyster specialties
Is enjoying fame in his own circle at present — and small
wonder. For it is a toothsome morsel for a little sup-
per, if ever there was one. How is it done? Listen:
Butter the size of two eggs Is melted In a dish and into
this is poured a quart of oysters and their liquor. By
way of seasoning he combines paprika, salt, pepper, and
a dash of Tabasco. This Is stirred well into the mix-
ture and the flame left high under the chafer. About
three tablespoonfuls of thinly sliced celery Is then
added, and when it Is tender and the oysters are bub-
bling hotly, two tablespoonfuls of sherry and the juice
64
A BACHELOR'S CUPBOARD
Snacks of Sea Food ✪ Oyster Specialty
Page 26 · 3 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
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luscious bonne bouchee promised to forsake spinsterhood
for him — and all because she could cook. So if you are
anxious to be won, just give this recipe to the only
girl, and see what follow^s. A quart of finely-cut lob-
ster meat is the first requisite. To follow^ have a cup
of sweet cream, a sweet green pepper with seeds re-
moved and the pulp finely minced, a teaspoon of
minced onion, a ripe tomato peeled, quartered, and
sliced, and a pint of large, fresh mushrooms peeled and
cut up small. Put in the chafing dish a tablespoonful
of butter and add the pepper and onion and cook two or
three minutes over a brisk flame. Add tomato and mush-
rooms and toss about until the mushrooms are dark and
tender. Then turn in the cream, and when hot add the
lobster. Season to taste w^ith salt, and when as hot
as can be serve up on toast. The same lady bakes
mushrooms, the large campestris, gills up, in a baking
dish. The up-turned cups are filled with butter and
a slight sprinkling of salt and pepper is added before
the baking dish is tightly covered. After baking about
ten minutes there should be plenty of juice to form the
finest possible sauce for the mushrooms.
63
ABACHELOR'S CUPBOARD
Snacks of Sea Food
SHRIMPS finishes a trio of recipes from the Bayou.
A LA Melt one-half tablespoon of butter with the
CREOLE same quantity of lard In a stewpan, then
add a tablespoon of brown flour and stir until smooth.
A dozen large shrimps boiled and shelled and a large
chopped onion are fried for five minutes, after which
a cup of chopped tomatoes, thyme, and parsley to taste
are added and the whole Is simmered half an hour.
Then come three chopped green peppers, salt and cay-
enne, and a half-hour more of cooking. The Orlean
serves the dainty with plenty of nicely cooked rice, and
It Is a dish fit for the King of the Carnival.
AN A young pathologist, whose name Is equally
OYSTER well known In Boston and Berlin, Is quite
SPECLAiTV^ devoted to his chafing dish as he is to
his laboratory, and lie has generally something quite
recherche to offer his guests when they drop Into his
rooms for an evening. One of his oyster specialties
Is enjoying fame in his own circle at present — and small
wonder. For it is a toothsome morsel for a little sup-
per, if ever there was one. How is it done? Listen:
Butter the size of two eggs Is melted In a dish and into
this is poured a quart of oysters and their liquor. By
way of seasoning he combines paprika, salt, pepper, and
a dash of Tabasco. This Is stirred well into the mix-
ture and the flame left high under the chafer. About
three tablespoonfuls of thinly sliced celery Is then
added, and when it Is tender and the oysters are bub-
bling hotly, two tablespoonfuls of sherry and the juice
64
A BACHELOR'S CUPBOARD
Snacks of Sea Food