Page:Mrs Beeton's Book of Household Management.djvu/1699

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Ingredients.—4 or 5 fresh scallops, finely crushed shredded wheat biscuits, 2 ozs. of butter, oiled butter, salt and pepper, parsley, lemon.

Method.—Cut the scallops in halves, wipe them, and season with salt and pepper, then dip them in oiled butter. Drain again, and roll them in the shredded wheat biscuit. Heat up the butter in the chafing dish, when quite hot drop in the crumbed scallops, and fry to a golden colour. Take up, drain, dish up and garnish with slices of lemon and parsley, and serve hot.

Time.—7 minutes. Average Cost, 1s. 1d. to 1s. 6d. Sufficient for 3 persons. Seasonable, January to June.

Ingredients.—1 dozen oysters, 6 eggs, 1 tablespoonful of milk, 1 tablespoonful of oyster liquor, salt, pepper, 1 oz. of butter.

Method.—Blanch the oysters in their own liquor, drain them and remove the beards, and cut into small dice. Beat up the eggs in the milk and oyster liquor, season to taste with salt and pepper, and add the oysters. Melt the butter in a chafing dish, pour in the mixture, and stir over a quick fire until the eggs begin to set. Fold over and shape neatly (oval cushion shape), allow the omelet to take colour, and serve.

Time.—4 or 5 minutes. Average Cost, 2s. to 2s. 6d. Sufficient for 3 persons. Seasonable, September to April.

Ingredients.—4 ozs. of salmon, 6 eggs, 1 tablespoonful of milk, 1 oz. of butter, white sauce, salt and pepper.

Method.—Free the salmon from skin and bones and flake it finely; heat it up in just enough butter and white sauce to moisten. Season with salt and pepper, and keep hot. Beat up the eggs with 1 tablespoonful of milk; melt the butter in the chafing dish, pour in the egg mixture, and stir over a quick fire until the eggs begin to set. When ready to fold, put in the hot salmon mixture, fold in the ends and shape neatly. Serve hot.

Time.—5 or 6 minutes. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 3 persons. Seasonable, from February to October.

Ingredients.—1 dozen oysters, 6 eggs, 1 oz. of fresh butter, 1 teaspoonful of anchovy paste, salt and pepper.