Page:The Boston cooking-school cook book (1910).djvu/419

 salt, and cayenne. Spread on a plate to cool. Shape in form of cylinders, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.

Oyster Crabs à la Newburg

1 cup oyster crabs 1 cup mushroom caps 1/3 cup Sherry wine 1/4 cup butter 1 tablespoon flour Salt Cayenne Nutmeg 3/4 cup cream Yolks two eggs 1 tablespoon brandy

Peel mushroom caps and break in pieces. Add oyster crabs and wine, cover, and let stand one hour. Melt butter, add first mixture, and cook eight minutes. Add flour, and cook two minutes. Season with salt, cayenne, and nutmeg; then add heavy cream. Just before serving add egg yolks, slightly beaten, and brandy.

Oyster and Macaroni Croquettes

1/3 cup macaroni, broken in 1/2 inch pieces 1 pint oysters 1 cup Thick White Sauce Few grains cayenne Few grains mace 1/2 teaspoon lemon juice 1/4 cup grated cheese.

Cook macaroni in boiling salted water until soft, drain in a colander, and pour over macaroni two cups cold water. Clean and parboil oysters, remove tough muscles, and cut soft parts in pieces. Reserve one-half cup oyster liquor and use in making Thick White Sauce in place of all milk. Mix macaroni and oysters, add Thick White Sauce and seasonings. Spread on a plate to cool. Shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.

Oysters à la Somerset

1 pint selected oysters 1 tablespoon chopped onion 2 tablespoons chopped mushrooms 3 tablespoons butter 1/3 cup oyster liquor 1/3 cup Chicken Stock Salt Pepper Cayenne 4 tablespoons flour

Parboil and drain oysters. Reserve liquor, strain, and set aside for sauce. Cook onion and mushroom in butter