Seafood cookery in North Carolina

tbsp. flour beef bouillon cube cup hot water Simmer tomatoes and next 3 ingredients about 10 minutes. In separate saucepan, melt butter; gradually add flour. Cook, stirring over low heat until well blended. Dissolve bouillon cube in water; stir into blended flour. When this is thoroughly mixed, add to tomato mixture. Cook 2 minutes. Makes about 2 cups .sauce. Hollandaise Sauce V2 cup butter 3 egg yolks (beaten) 2 tbsp. lemon juice 1/2 tsp. salt V4 tsp. pepper 1/4 cup boiling water Cream the butter, and add egg yolks; beat thoroughly. Add lemon juice, salt, pepper, and boiling water. Cook in double boiler until thick as custard. Serve at once. Makes 6 servings. Curry Sauce To butter, add 2 teaspoons curry, •'/j. teaspoon sugar, Vs teaspoon ginger, and 14 cup minced onion. Before serving sauce, add 1 teaspoon lemon juice. Anchovy Sauce celery. Heat. Makes 1^2 cups. Cream Sauce 2 tbsp. butter or margarine Dash paprika 2 tbsp. flour 1 cup milk, cr port milk and port Dash pepper thin cream Vi tsp. salt Melt butter in double-boiler top over boiling water: add flour, pepper, salt, and paprika, stirring until blended and smooth. Add milk slowly, stirring constantly to avoid lumps. Cook, stirring until smooth and thickened. Makes 1 cup. Cocktail Sauce 6 tbsp. tomato catsup 2 tbsp. horseradish 4 tbsp. lemon juice Celery salt and tabasco sauce to taste Shake the ingredients in a jar or wide-mouthed bottle until well mixed. Broiled Clam Canapes 1 7-oz. can minced cloms 1 3-oz. pkg. chive cream cheese V2 tsp. salt 1 tbsp. lemon juice 3 drops tabasco sauce 1 egg white Crackers or toast Paprika Drain clams. Soften cheese at room temperature. Combine cheese, seasonings, and clams. Fold into stiffly beaten egg white. Spread on crackers or toast. Sprinkle with paprika. Place on broiler pan about 3 inches from source of heat. Broil 2 to 3 minutes or until brown. Serve at once. Makes 36 canapes. Crab Canapes 1 pound crab meat 3 tbsp. mayonnaise or salad dressing 1 tbsp. prepared mustard V4 tsp. salt Dash pepper 1 tbsp. lemon juice 12 slices white bread 1/4 cup grated Parmesan cheese 2 tbsp. dry bread crumbs Remove any shell or cartilage from crab meat. Combine mayonnaise, seasonings, lemon juice, and crab meat. Remove crusts and toast bread. Spread crab mixture on each slice of toast. Combine cheese and crumbs ; sprinkle over top of each slice of toast. Cut each slice into 6 pieces. Place on a broiler pan about 3 inches from source of heat. Broil for 2 to 3 minutes or until brown. Makes approximately 72 canapes. Angels on Horseback (oysters) 1 pt. select oysters 1/2 tsp. pepper 12 slices bacon 1/2 tsp. paprika '/2 tsp. salt 2 tbsp. parsley Drain oysters and lay each oyster across half a slice of bacon. Sprinkle with seasonings and chopped parsley. Roll bacon around oyster and fasten with toothpick. Place oysters on a rack in shallow baking jian and bake in hot oven 450° for about 10 minutes or until bacon is crisp. Remove toothpicks and serve. Serves 6. Scallop Canapes '/z lb. cooked scallops ' 4 tsp. Worcestershire sauce 2 cloves garlic, finely chopped Dash salt 2 tbsp. butter or other fat, melted Dash pepper