Page:Meier - The Art of German Cooking and Baking.djvu/157

 the lemon juice dripped on and breaded with crumbs, which are mixed with salt and pepper. In the meantime brown the butter and fry the oysters crisp, turning frequently. Serve them with spinage, sauerkraut and fish.


 * 50 oysters or clams

Juice of 2 lemons

Salt, white pepper

2 tbsps. of chopped parsley

4 tbsps. of oil

Preparation: The oysters or clams are mixed with the other ingredients, put into a glass dish and garnished with green lettuce leaves.


 * 50 clams

1 pt. white wine

1 tsp. of salt


 * ¼ lb. of rice

1 pt. bouillon


 * ¼ lb. of butter

3 tbsps. of flour

¾ pt. cream or milk

1 tbsp. of lemon juice

3 yolks of egg

½ tbsp. of Parmesan cheese

2 tbsps. chopped champignons

Preparation: The clams are cleaned in cold water with a brush. Change the water several times until it remains clear.

The white wine and salt are put into a dish and the clams put in and shaken over the fire until they open. The inside is then taken out, the shells thrown away. The clam liquor is used for dressing or gravy. Heat ¼ lb. of butter, stir in the flour and add cream, the liquor from the clams, chopped champignons and let it boil a few minutes, stirring constantly; then stir in the 3 yolks of eggs and set aside.

While the clams and dressing are being prepared, the rice is cooked with the bouillon to a thick mush.

A baking dish or casserole is buttered and filled with layers of rice alternating with layers of clams, rice for the top layer. The prepared gravy or dressing is then poured on, cheese strewn over, 1 tablespoonful of hot butter dripped on and then baked in the oven for 30 minutes. This dish may also be made of fresh oysters.