Gancel's culinary encyclopedia of modern cooking

and put on hot fire. Do not stir. When cooked pour the juice off and put mussels back in sauce pan, if they are not to be served immediately. Take out of the shells, according to article. Flamande (Flemish style), Mussels cooked w. sliced onions, celery, sea., little water, served natural w. mustard, diluted w. vinegar. Frites (Fried), Same style as the one used for Fish. Marinees, Pickled w. oil, vinegar, sea., for relishes. Mariniere, When cooked keep the mussels which are attached to the shell only. Fry, chopped shallots, moisten lightly w. juice of mussels, thi. w. kneaded butter, sea. or fish Veloute, finished w. good piece of butter and chopped parsley, cov. w. mussels. See “Cuisson.” Naturel, Mussels cooked and served plain, steamed. Poulette, Take mussels out of the shell w. Poulette sa., w. juice of mussels. Toulousaine, Take mussels out of the shell, thi. w. fi¬ ller. sa. w. juice of mussels, on rice border. Villeroy, Mussels cooked, take off the beard, cut the tongue out, cov. w. Villeroy sauce, breaded English style and fried, served alone or for garnishings. OYSTERS AND OYSTER-CRABS (Huitres et Crabes d’Huitres) The oyster is an ancient aliment of first choice. They are good only in the months which have “r,” that is to say, from September to April. The fecundity of the oyster is remarkable. The oyster is hermaphrodite and hatches eggs two or three times in the year, which produce about two millions. The oyster should be eaten alive, and it is strange to say that it is one of the rare animated things that man will eat. The American is master in the art of eating oysters, — 161 — especially cooked ones. Every city has its specialty. Let us eat then oysters ‘‘in every style.” Oyster-Crabs are served generaly fried or & la Newburg, as garniture or sauce for fishes. Abbreviations : Same as those for “Fish.” Am eri caine, Po. in half shell, cov. Americaine sa., baked. Ancienne (Ancient style), on half-shell, bacon on top, w. paprika butter, baked. Anglaise (On horseback), Oyster on skewer, enveloped w. bacon, broiled or fried English style. Atteraux, Po. on skewer, cov. Villeroy sa., breaded Eng¬ lish style and fried. Baked, Divers styles in shell w. ketchup, chili sa., etc. Baltimore, Broiled on toast, w. cooked celery, cov. w. ere. Beignets (Fritters), Dipped in batter and fried. iBelieclaire, Broiled on large mushrooms on toast, sliced Virginia ham on top, cov. Maitre-d’Hotel butter. Bellevue, Po. w. celery in dice, paprika, thi. ere. and sherry wine. Benotton, In cocotte, gar. w. large mu., oysters w. chop¬ ped shallots, bacon and fi-her., baked. Bercy, In shell, baked w. Bercy butter. Bouchees (Patties), Po. cut in dice or whole, gar. and sa. optional. Brochettes, On skewer, alternate w. bacon and mu., broiled, served w. butter, on toast, or sauce. Bourguignonne, On half-shell, cov. w. Marchand de Vin butter baked. Cocktail, Oyster cocktail served in glass or half-shell, cocktail sa., ice around; or in aligator pear, or green pepper, etc. Coquille, In silver shell or scallop shell, thi. w. ere. sa. or sa. according to oysters. Croquette, Po. salpicon of oysters, breaded, fried divers sa. Demi-Coquille, Served on half-shell, ice around, w. lemon or cocktail sa. — 162 — OYSTERS1 AND OYSTER-CRABS’ Dilly-Dally, On half-shell, fil. w. chopped sweet pickles and paprika butter, baked.