Potencies en coquilles are scalloped and served in
the shells.
OYSTERS.
Huitres a la Villeroi. Large oysters, each coated
with Villeroi sauce, breadcrumbed and fried.
42 MENUS MADE EASY.
Huitres au Parmesan — browned with breadcrumbs,
grated Parmesan, chopped parsley, and wine.
en papillotes — rolled in oval-shaped pieces of a
paste made of mashed potatoes, flour and
butter, and baked.
a la Diable are devilled — broiled, seasoned with
butter, lemon juice and cayenne. Slices of
brown bread and butter are served with them.
a VAmericaine are breadcrumbed and fried.
a la Virginie are breadcrumbed and broiled;
served with tomatoes and a brown sauce.
Ragout aux huitres — stewed with vegetables, butter,
flour, etc. Served in the sauce with yolks of
eggs.
Coquilles aux huitres — scalloped and served in
scallop-shells.
Petits pains aux huitres — stewed with bread-
crumbs and butter, and baked in very small
rolls, from which the crumb has been scooped
out.
Croutes aux huitres — pounded with cream and
spread on small pieces of toast.
Andouillettes aux huitres are small oyster sausages,
made with suet, breadcrumbs, etc.
Bouchees aux huitres are small oyster patties.
Croquettes aux huitres are croquettes of oysters,
breadcrumbed and fried.
Kromeskys aux huitres are small pieces of oyster
croquette preparation wrapped in thin slices
of bacon, dipped in batter and fried.
Rissoles aux huitres are made of the same pre-
FISH OR POISSONS. 43
paration folded in paste, breadcrumbed and
fried. With the addition of chopped truffles,
they are called Rissoles a la Hollandaise.
Timbale aux Imitres is a steamed or baked timbale
mould of oyster preparation. It may be
served with white or Cardinal sauce.
Crepinettes aux Imitres are little fried oyster cakes.
They may be served a la Hollandaise, or a la
Tartare, with Dutch or Tartare sauce.
Beignets aux huitres are oyster fritters.
Oysters can also be curried, or dressed in a
souffle, a vol-au-vent, or an omelette.
SHRIMPS AND PRAWNS.
These are dressed in Rissoles or Petits pates in
the same way as lobster. They are called Rissoles
or Petits pates, de crevettes — of shrimps, de chevrettes
— of prawns. Friantines de crevettes are fritters of
shrimps.
The preparations of shellfish generally appear
as entrees, but such dishes as crab or lobster,
scalloped, in aspic, or as a Mayonnaise, may be
substituted for a roast or dressed vegetable in the
second course.
Fish entrees can be made with almost any kind
of fish. They may be prepared in any of the ways
given for shellfish, and take their name from the
fish of which the dish is composed ; or they may
be called simply Petits pains, etc., de poisson.
In addition to those already enumerated, the
44 MENUS MADE EASY.
following are suggested. In each case the name
of the fish used may be substituted for "poisson."
Poisson au supreme. Pieces of fish with white sauce
in a potato border, decorated with hard-boiled
egg, etc.
Pain, or Boudin, de poisson a la Turque is a steamed
mould of fish dressed with rice, etc. A la
Milanaise, it is dressed with macaroni.
Page 15
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Potencies en coquilles are scalloped and served in
the shells.
OYSTERS.
Huitres a la Villeroi. Large oysters, each coated
with Villeroi sauce, breadcrumbed and fried.
42 MENUS MADE EASY.
Huitres au Parmesan — browned with breadcrumbs,
grated Parmesan, chopped parsley, and wine.
en papillotes — rolled in oval-shaped pieces of a
paste made of mashed potatoes, flour and
butter, and baked.
a la Diable are devilled — broiled, seasoned with
butter, lemon juice and cayenne. Slices of
brown bread and butter are served with them.
a VAmericaine are breadcrumbed and fried.
a la Virginie are breadcrumbed and broiled;
served with tomatoes and a brown sauce.
Ragout aux huitres — stewed with vegetables, butter,
flour, etc. Served in the sauce with yolks of
eggs.
Coquilles aux huitres — scalloped and served in
scallop-shells.
Petits pains aux huitres — stewed with bread-
crumbs and butter, and baked in very small
rolls, from which the crumb has been scooped
out.
Croutes aux huitres — pounded with cream and
spread on small pieces of toast.
Andouillettes aux huitres are small oyster sausages,
made with suet, breadcrumbs, etc.
Bouchees aux huitres are small oyster patties.
Croquettes aux huitres are croquettes of oysters,
breadcrumbed and fried.
Kromeskys aux huitres are small pieces of oyster
croquette preparation wrapped in thin slices
of bacon, dipped in batter and fried.
Rissoles aux huitres are made of the same pre-
FISH OR POISSONS. 43
paration folded in paste, breadcrumbed and
fried. With the addition of chopped truffles,
they are called Rissoles a la Hollandaise.
Timbale aux Imitres is a steamed or baked timbale
mould of oyster preparation. It may be
served with white or Cardinal sauce.
Crepinettes aux Imitres are little fried oyster cakes.
They may be served a la Hollandaise, or a la
Tartare, with Dutch or Tartare sauce.
Beignets aux huitres are oyster fritters.
Oysters can also be curried, or dressed in a
souffle, a vol-au-vent, or an omelette.
SHRIMPS AND PRAWNS.
These are dressed in Rissoles or Petits pates in
the same way as lobster. They are called Rissoles
or Petits pates, de crevettes — of shrimps, de chevrettes
— of prawns. Friantines de crevettes are fritters of
shrimps.
The preparations of shellfish generally appear
as entrees, but such dishes as crab or lobster,
scalloped, in aspic, or as a Mayonnaise, may be
substituted for a roast or dressed vegetable in the
second course.
Fish entrees can be made with almost any kind
of fish. They may be prepared in any of the ways
given for shellfish, and take their name from the
fish of which the dish is composed ; or they may
be called simply Petits pains, etc., de poisson.
In addition to those already enumerated, the
44 MENUS MADE EASY.
following are suggested. In each case the name
of the fish used may be substituted for "poisson."
Poisson au supreme. Pieces of fish with white sauce
in a potato border, decorated with hard-boiled
egg, etc.
Pain, or Boudin, de poisson a la Turque is a steamed
mould of fish dressed with rice, etc. A la
Milanaise, it is dressed with macaroni.