Lowney's cook book

4 cups oysters salt, paprika, cayenne 1 cup milk I cup cracker crumbs 1 egg 1 cup finely chopped chicken meat 2 tablespoons butter parsley dash nutmeg Cook oysters in their own liquor until edges shrivel. Drain; reserve liquor; chop oysters. Melt butter; add cracker crumbs and milk. Cook five minutes; add seasonings; combine mixtures; strain thoroughly. Add beaten egg and chicken meat. Bisque of Shrimps, Bretonne 1 quart shrimps 1 tablespoon carrot 2 tablespoons onion 2 tablespoons celery 3 tablespoons butter I cup chopped mushrooms 2 cups white stock salt and cayenne 1 cup white wine Cook shrimps and vegetables in butter; add seasonings, white stock, and boil five minutes. Press through a sieve. Add wine and serve immediately. By adding one cup of cream and two tablespoons of butter a much richer and smoother soup may be made. Bouillon 6 pounds round of beef finely 1 small onion stuck with cloves chopped i cup celery 3 quarts cold water \ cup carrot 1 pound bones, cracked 6 peppercorns 2 teaspoons salt 2 cloves 1 teaspoon finely chopped red or ^ cup sherry green pepper 2 tablespoons butter Cover meat and bones with cold water; simmer four hours. Saute vegetables in butter; add to stock with seasonings. Cook one hour longer, strain, cool, remove fat, and clear. Serve. Brown Soup Stock Is made like bouillon, with the addition of three sprigs of parsley, one sprig of thyme, and omission of the sherry. If the stock is not sufficiently brown, add one teaspoon kitchen bouquet for each quart of stock, or one teaspoon of caramelized sugar. Many prefer browning a portion of the meat before covering with cold water, to give color to the soup. If this method is employed, use one quart less water. St. Germain Soup 6 cups brown stock 1 can peas 2 tablespoons onion bit of bay leaf 1 sprig parsley salt, pepper, cayenne 3 tablespoons butter 3 tablespoons flour 2 cups milk Reserve one fourth cup of peas for garnishing; cook remainder of peas, onion, bay leaf and parsley in stock ten minutes; mash through a sieve. Make a white sauce of butter, flour and milk; combine mixtures, cook five minutes, add peas, and serve with snippets of bread. Consomml 5 pounds beef ^ cup turnip 1 sprig thyme 2-pound knuckle of veal \ cup onion 1 bay leaf 1 small fowl 1 tablespoon salt 1 sprig parsley \ cup carrot 1 sprig marjoram 6 quarts cold water Simmer beef, veal, and fowl in water four hours; add vegetables, salt, and herbs tied in a bag; cook slowly one hour. Strain, cool, remove fat, and serve. Consomme is the foundation for all clear soups, each soup taking its name from the garnishing which is used. Consomme with Barley 2 tablespoons pearl barley 2 quarts consomme 8 cups boiling water 1 teaspoon salt Cook barley in boiling water until tender; add salt, reheat in consomme, and serve. Consomme with Eggs 2 quarts consomme 4 cups water 6 eggs 1 teaspoon salt Poach eggs in salted water. Place in a tureen and pour hot consomme over them. Consomme Claret 2 quarts consomme 2 cups claret 1 inch stick cinnamon 2 cups hot water 3 egg yolks 3 egg whites Cook cinnamon in consomme ; add claret and hot water. Beat egg yolks ; add hot mixture slowly to them. Cut and fold in the beaten whites. Serve immediately. Vegetable Consomme 8 cups consomme 2 tablespoons turnips