The art of German cooking and baking

Preparation: The butter is melted, flour, cream, lemon juice, salt, pepper and oysters put in, then boiled up once. Small patties are made as given under Chapter 3, No. 39, Veal Sweet Bread Patties. Fill the patties with the oyster ragout, bake in oven a few minutes, then serve at once. This is a fine dish. No. 58— FRIED OYSTERS OR CLAMS. Quantity for 6 Persons. 3 doz. oysters 1 cupful of fine roll crumbs Salt, pepper % lb. of butter Some lemon juice Preparation: The prepared oysters are put into a dish, -151— the lemon juice dripped on and breaded with crumbs, which are mixed with salt and pepper. In the meantime brown the butter and fry the oysters crisp, turning frequently. Serve them with spinage, sauerkraut and fish. No. 59— OYSTER OR CLAM SALAD. Quantity for 6 Persons. 50 oysters or clams Salt, white pepper Juice of 2 lemons 2 tbsps. of chopped parsley 4 tbsps. of oil Preparation: The oysters or clams are mixed with the other ingredients, put into a glass dish and garnished with green lettuce leaves. No. 60— OYSTER OR CLAM PUDDING WITH RICE. Quantity for 6 Persons. 50 clams 1 pt. white wine 1 tsp. of salt For the Rice. % lb. of rice 1 pt. bouillon For the Gravy. % lb. of butter 1 tbsp. of lemon juice 3 tbsps. of flour 3 yolks of egg % pt. cream or milk 1 tbsp. of Parmesan cheese 2 tbsps. chopped champignons Preparation: The clams are cleaned in cold water with a brush. Change the water several times until it remains clear. The white wine and salt are put into a dish and the clams put in and shaken over the iire until they open. The inside is then taken out, the shells thrown away. The clam liquor is used for dressing or gravy. Heat Y^ lb. of butter, stir in the flour and add cream, the liquor from the clams, chopped champignons and let it boil a few minutes, stirring constantly ; then stir in the 3 yolks of eggs and set aside. While the clams and dressing are being prepared, the rice is cooked with the bouillon to a thick mush. A baking dish or casserole is buttered and filled with layers of rice alternating with layers of clams, rice for the top layer. The prepared gravy or dressing is then poured on, cheese strewn over, 1 tablespoonful of hot butter dripped on and then baked in the oven for 30 minutes. This dish may also be made of fresh oysters. — 152 — Head-Cheese and Gelatines. The various preparations of Gelatines, Aspic, Head-Cheese, Poultry and Fish Jellies. No. 1— HOW TO PREPARE GELATINE. 4 lbs. of pork sward or skin 7 whites of eggs and the shells 4 lbs. of pigs' feet 1 qt. of white wine 6 qts. of water Juice of 3 lemons Preparation: The pork sward and pigs' feet are cleaned well in cold water, then put in cold water and brought to boil. As soon as they begin to boil, pour this water off and cut the sward up into small pieces, chop the feet into several pieces and put on the stove with 6 qts. of cold water to boil for 7 hours. The feet may be taken out before this time if you wish to use them for a meal. The broth must boil down to 21^ qts. ; this is strained through a fine sieve, set aside to cool, and all fat removed from the top. Whites of eggs, wine and lemon juice are thoroughly beaten together ; the egg shells are crushed and all this put into the broth. Then put the broth over the fire once more and stir constantly until it boils. Remove at once, cover up the pot and place it in a moderate oven until the liquid is perfectly clarified. Put a clean white cloth over a pot and strain the broth through it. This must be as clear as water. Put into glass jars, seal and set them in a boiler with water at the bottom, the jars resting on a tray. Cover the kettle and boil for 1 hour. This gelatine will keep and may be used for sweet or sour gelatines.