Boston Cooking-School cook book

OYSTER BISQUE 1 quart oysters Bit of bay leaf 2 cups Chicken Stock (p. 151) 2 tablespoons butter 1% cups stale bread crumbs 2 tablespoons flour 1 slice onion 4 cups scalded milk 2 stalks celery Salt Sprig of parsley Pepper Clean and pick over oysters, reserving liquor, setting aside soft portions, and chopping gills and tough muscles. Cook stock, bread crumbs, reserved liquor, chopped oyster, onion, celery, parsley, and bay leaf 3 minutes. Rub through sieve, bring to boiling point, and bind with butter and flour cooked together. Add milk, soft portion of oysters, and season to taste. Serves 8 to 10. CHICKEN AND OYSTER CONSOMME 1 pint oysters 1 teaspoon salt Y% cup cold water Few grains cayenne 4 cups Chicken Stock (p. 151) 1% cup cream Chop oysters (reserving soft portion of 12), add cold water, let simmer 25 minutes. Strain oyster liquor and add to stock. Season with salt and pepper, add cream and soft parts of oysters, cooked until plump. Reheat and serve at once to avoid separating. CLAM BOUILLON Wash and scrub with brush 14 peck of clams, changing water several times. Put in kettle with 3 cups cold water, cover tightly, and steam until shells are well opened. Strain liquor through cheesecloth, cool, and clear (p. 143), if desired. Serve with salted whipped cream or Pimiento Cream (p. 135). CLAM CONSOMME Wash 2 quarts clams in shell. Put in kettle with 14 cup cold water, cover, and cook until shells open. Strain liquor through double thickness cheesecloth, add to 4 cups Consommé, and clear. Clam and Tomato Broth. Combine with equal quantity Tomato Bouillon (p. 149). Season to taste with celery salt. CLAM SOUP 1 quart clams 2 tablespoons flour 4 cups milk 1% teaspoons salt 1 slice onion Y% teaspoon pepper ¥% cup butter Few gratings nutmeg 1 egg white Clean and pick over clams, using 34 cup cold water; reserve liquor. Put aside soft part of clams; chop finely hard part, add to liquor, bring gradually to boiling point; strain through cheesecloth and bind with butter and flour cooked together. Scald milk with onion, remove onion, add stock, seasonings, and soft part of clams. Bring to boiling point and pour over egg white beaten stiff. Clam and Oyster Soup. Use 1 pint clams, and 1 pint oysters, chopped, and their liquor. Egg white may be omitted. CLAM AND CHICKEN FRAPPE Wash and scrub with brush 2 quarts clams, changing water several times. Put in kettle with 14 cup cold water, cover tightly, and steam until shells are well opened. Remove clams from shells and strain liquor through double thickness cheesecloth. To 124 cups clam liquor add 214 cups Chicken Stock (p. 151), highly seasoned. Cool and freeze to mush. Garnish with small amount of slightly salted whipped cream. CLAM AND TOMATO BISQUE 1 quart clams 2 cups cream 11% cups cold water 1 cup stewed and strained tomatoes ¥% cup butter Y% teaspoon soda ¥% cup flour Salt ¥% onion Cayenne Pour water over clams, then drain. To water add hard part of clams, finely chopped. Heat slowly to boiling point, cook 20 minutes, then strain. Cook butter with onion 5 minutes; remove onion, add flour, and gradually clam water. Add cream, soft part of clams, and as soon as boiling point is reached, tomatoes to which soda has been added. Season with salt and cayenne and serve at once. MANHATTAN CLAM BISQUE 2 quarts clams in shells 3% tablespoons flour 4 cup cold water 1% teaspoon salt Hot water Few grains paprika 3 tablespoons butter 4 cup cream 4 cup milk