The Southern cook book of fine old recipes

Saute mushrooms in the butter. Cover tightly while cooking. Season with the wine and add the rich cream to which the beaten egg yolks have been added. Thicken with flour. When smooth add the lobster. Place in buttered ramekin, or lobster shell which has been cut lengthwise. Dot with butter, sprinkle with paprika and bread crumbs mixed with the parmesan cheese. Place in oven, bake until a delicate brown. Fried Oysters a la Norfolk 1 quart oysters 2 eggs cracker crumbs Wash and drain the oysters. Beat the eggs. Dip the oysters into the cracker crumbs, then into the egg, and then back into the crumbs. Have the fat hot and fry the oysters quickly. Drain on brown paper. Browned Oysters 1 quart oysters 4 tablespoons butter ll/2 tablespoons flour juice of one lemon salt and pepper Worcestershire sauce Remove the oysters from their juice and drain. Dredge them in flour and brown them in two tablespoons of the butter. Remove them from the pan and strain the juice through a colander or sieve. Make a brown sauce of the remaining butter and flour, add the juice from the cooked oysters. Add the lemon juice and a dash of Worcestershire sauce, pour over the oysters and serve. Lobster a la Newburgh 2 cups boiled lobster meat 2 tablespoons butter 1 cup Madeira or sherry wine 1 cup cream 2 egg yolks 1/2 teaspoon salt dash cayenne Melt the butter in a saucepan and add the lobster, which has been cut in small pieces; cover and let simmer slowly for 5 minutes, then add the wine and cook 3 minutes. Beat the egg yolks and to them add the cream, beat together and add to the lobster. Shake the pan until the mixture is thickened. If the mixture is stirred it will break up the.lobster. This dish curdles quickly and should be made just in time to serve immediately. Dar was a terrapin and a toad Both come up de new - cut road, And every time de toad did sing De terrapin cut de pigeon wing. Royal Poincianna Pompano With Shrimp Stuffing 2 cups cooked shrimp 2 eggs 1 cup rich cream 1 boned pompano 3/4 cup chopped mushrooms 3/4 cup sherry wine pepper, salt and paprika Clean the shrimp and put through the meat grinder. Beat the egg and half of the cream together. Mix the shrimp, mushrooms and seasoning together and stir in the cream and egg. Stir to a smooth paste. Put the mixture on one half of the pompano. Sew the two halves of the fish together and put in a baking dish. Pour over the fish the remaining cream and bake in a moderate oven for 45 minutes. Serve garnished with sliced cucumbers which have been marinated in French dressing. Fish Cakes 2 cups cold boiled fish, flaked 2 cups mashed potatoes 1 tablespoon butter 1 egg, beaten salt and pepper Any fresh fish that is suitable for boiling may be used though codfish is preferred. Mix all the ingredients together — shape into round flat cakes and dredge in flour. Then fry in butter on both sides and serve with tomato sauce, recipe page 24. Roe Herring Cover the herring with cold water and soak overnight. Drain. Roll fish lightly in flour and place in a baking pan. Dot with butter and cook in hot oven (400° F.) until tender. Place on a hot platter; serve with a little melted butter poured over the fish. Garnish with parsley and sliced lemon. Broiled Spanish Mackerel (Baltimore Style)