The Swedish, French, American cook book

Wash and clean oyster crabs well; put on a platter with some butter, pepper, and salt, and some mustard over them; put another plate on top; leave in oven from six to eight minutes. When done, arrange on a hot platter with the melted butter and chopped parsley on top and have some mustard in the butter. Garnish all around with slices of tomato with a quarter lemon on each and with some parsley. Serve with a supreme sauce. Patties with Oyster Crab a l’Allemande Petits Pâtés aux Crabes d'Huitre, a l'Allemande Take a pint of oyster crabs; wash and clean well; put half of them with one and a half cups milk on stove; put the other half on a napkin to get dry for frying [see recipe: Fried Oyster Crabs]. Put a tablespoon butter in a saucepan; add one heaping tablespoon flour and the milk from the oyster crabs; then flavor with pepper, salt, and some sherry; add the oyster crabs to the sauce; fill the petits [see recipe: How to Make Petits]; put the cover on; stand in ring style on a platter on a paper doily and put in the centre fried oyster crabs that are hot. Garnish all around with lemon and parsley. Serve as a luncheon or supper dish. SCALLOPS C Petoncles ) Scallops are in season during the winter, from October to the first of April. They are good for frying, and can also be prepared in many other ways as the following recipes will show. Scallops ( Petoncles ) a la Poulette Select nice fresh scallops; to one pound take one and a half cups milk; put on stove and simmer for about twelve minutes. When done, put a tablespoon of butter in a saucepan; add two tablespoons flour; stir until well dissolved; add the milk from the scallops, juice from a small lemon, and cayenne pepper and salt to taste. Beat the sauce until nice and smooth; add the scallops, then half cup cream that is mixed with the yolks of two eggs. Shake the pan until the mixture thickens. Arrange on a platter with pastries, noodle border, or bread rings around. Sprinkle some parsley in centre of the dish and garnish with parsley. Serve as a fish entree for dinner or luncheon. Scallops with Hollandaise Sauce a la Hammond Petoncles, Sauce hollandaise, a la Hammond Select nice fresh scallops — about a pound; wash and clean well and then put in one cup of milk on the stove to simmer from ten to twelve minutes. When done, drain; put in the centre of the platter with a hollandaise sauce poured over; garnish with lemon and parsley. Pastry can also be served around. Scallops with Mushrooms a la Perigord Petoncles aux Champignons, a la Perigord Take a pound of scallops and a pound of mushrooms; wash and clean the scallops well; peel the mushrooms; put on stove with one and a half cups water and half cup sherry; let cook slowly from twelve to fifteen minutes. When done put a tablespoon butter in a saucepan; add a heaping tablespoon flour; when well mixed add the liquid from the scallops and mushrooms; add two more table¬ spoons sherry and more butter; season to taste; add the mushrooms and scallops. Color slightly with kitchen bouquet, so that sauce is golden brown. Serve on a platter inside a border of potatoes. Garnish with parsley. Fish entree for dinner or luncheon. Creamed Scallops with Mushrooms a la Gimo Petoncles a la Creme aux Champignons, a la Gimo