Shred an eighth of a pound of dried Chinese mushrooms,
half a can of bamboo shoots, a few water chestnuts, and
place in a saucepan. Cover with water and boil until nearly
all of the liquid is gone. Beat eight eggs✪ Crab Omelette a la Manchu—Chinese light and mix
with a can of crab meat, which has been picked over, and
the other ingredients. Heat a very little oil in a spider and
drop spoonsful of the mixture in to fry like pancakes, turn-
ing when brown on one side. All of the ingredients can be
found in any Chinese grocery.
102. CRAB SOUFFLE
Add the yolks of three eggs, well beaten, to a pint of hot
cream sauce (No. 123). Season with a teaspoon of Wor-
cestershire sauce and a pinch of cayenne, and stir in a cup-
ful of grated dairy cheese. Add two cups of shredded crab✪ Crab Souffle ;
then fold in the whites of the eggs beaten stiff. Turn into
a pudding dish and bake in a quick oven.
FISH AND SHELL FISH 39
103. MUSSELS BORDELAISE
Clean two quarts of mussels and throw them into a large
saucepan with a clove of garlic, an onion, chopped fine, and
a kitchen bouquet. Cover closely and steam until the shells
open, shaking occasionally; then thicken the broth with a
tablespoon of roux (No. 137). Have ready pieces of
toasted French bread✪ Mussels Bordelaise, one for each plate, and pour a ladleful
of the mussels and sauce over them.
104. MUSSELS A LA POULETTE
Scrub with a brush and clean two quarts of mussels. Place
in a saucepan with a tablespoon each of finely chopped pars-
ley and chives and half a cup of melted butter. Cover
closely and steam until they are well opened, then remove
the under shells. Strain the broth through a cheese cloth
into a small saucepan and thicken with a tablespoon each
of butter and flour blended. Before serving beat in the
juice of a lemon, a pinch of paprika, the yolk of an egg
and a tablespoon of butter✪ Mussels a la Poulette. Serve the mussels in soup
plates and the sauce by itself. Small clams can be cooked
in the same way.
105. OYSTERS AND ALMONDS
Chop fine and pound to a paste, with a little thick cream,
half a cup of blanched almonds. Have ready a pint of
mashed potatoes beaten with melted butter✪ Oysters and Almonds and cream until
very light. Add the almonds to this and heat through ;
then pile on a platter and garnish with fried oysters and
slices of lemon or serve with a good chutney.
106. OYSTER PICKLE— SPANISH
Mix and scald a cup of olive oil, half a cup of vinegar,
two teaspoons of salt, three teaspoons of chilepepines, three
of whole pepper corns, two tablespoons of sweet marjoram,
a clove of garlic. After two minutes drop in six dozen large
oysters with a cup of their liquor✪ Oyster Pickle—Spanish. Boil until the oysters are
plump, a few minutes only, then skim out and if the sauce
is too sharp add more of the oyster liquor. Pour over the
oysters, garnish with sliced lemon and chile pepper, and
serve cold for supper.
40 FISH AND SHELL FISH
107. OYSTER AND SHRIMP CURRY
Make a thick curry sauce (No. 124) substituting milk for
chicken broth. Before adding the cocoanut cream, heat two
dozen large oysters and half a pound of boiled shelled
shrimps✪ Oyster and Shrimp Curry (or the same amount of crab meat in large pieces)
in the sauce, and cook until the oysters are done ; then add
the cream and, when quite hot, serve in a rice ring (No.
227).
108. SHRIMP GUMBO ✪ Shrimp Gumbo
Page 19 · 8 recipe records on this page
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Shred an eighth of a pound of dried Chinese mushrooms, half a can of bamboo shoots, a few water chestnuts, and place in a saucepan. Cover with water and boil until nearly all of the liquid is gone. Beat eight eggs light and mix with a can of crab meat, which has been picked over, and the other ingredients. Heat a very little oil in a spider and drop spoonsful of the mixture in to fry like pancakes, turning when brown on one side. All of the ingredients can be found in any Chinese grocery.
102. CRAB SOUFFLE
Add the yolks of three eggs, well beaten, to a pint of hot cream sauce (No. 123). Season with a teaspoon of Worcestershire sauce and a pinch of cayenne, and stir in a cupful of grated dairy cheese. Add two cups of shredded crab ; then fold in the whites of the eggs beaten stiff. Turn into a pudding dish and bake in a quick oven.
103. MUSSELS BORDELAISE
Clean two quarts of mussels and throw them into a large saucepan with a clove of garlic, an onion, chopped fine, and a kitchen bouquet. Cover closely and steam until the shells open, shaking occasionally; then thicken the broth with a tablespoon of roux (No. 137). Have ready pieces of toasted French bread, one for each plate, and pour a ladleful of the mussels and sauce over them.
104. MUSSELS A LA POULETTE
Scrub with a brush and clean two quarts of mussels. Place in a saucepan with a tablespoon each of finely chopped parsley and chives and half a cup of melted butter. Cover closely and steam until they are well opened, then remove the under shells. Strain the broth through a cheese cloth into a small saucepan and thicken with a tablespoon each of butter and flour blended. Before serving beat in the juice of a lemon, a pinch of paprika, the yolk of an egg and a tablespoon of butter. Serve the mussels in soup plates and the sauce by itself. Small clams can be cooked in the same way.
105. OYSTERS AND ALMONDS
Chop fine and pound to a paste, with a little thick cream, half a cup of blanched almonds. Have ready a pint of mashed potatoes beaten with melted butter and cream until very light. Add the almonds to this and heat through ; then pile on a platter and garnish with fried oysters and slices of lemon or serve with a good chutney.
106. OYSTER PICKLE— SPANISH
Mix and scald a cup of olive oil, half a cup of vinegar, two teaspoons of salt, three teaspoons of chilepepines, three of whole pepper corns, two tablespoons of sweet marjoram, a clove of garlic. After two minutes drop in six dozen large oysters with a cup of their liquor. Boil until the oysters are plump, a few minutes only, then skim out and if the sauce is too sharp add more of the oyster liquor. Pour over the oysters, garnish with sliced lemon and chile pepper, and serve cold for supper.
107. OYSTER AND SHRIMP CURRY
Make a thick curry sauce (No. 124) substituting milk for chicken broth. Before adding the cocoanut cream, heat two dozen large oysters and half a pound of boiled shelled shrimps (or the same amount of crab meat in large pieces) in the sauce, and cook until the oysters are done ; then add the cream and, when quite hot, serve in a rice ring (No. 227).
108. SHRIMP GUMBO
Records on this page
Crab Omelette a la Manchu—ChineseCrab SouffleMussels BordelaiseMussels a la PouletteOysters and AlmondsOyster Pickle—SpanishOyster and Shrimp CurryShrimp Gumbo