Page:The Boston cooking-school cook book (1910).djvu/420

 five minutes, add flour, and pour on gradually oyster liquor and chicken stock. Season with salt, pepper, and cayenne. Remove tough muscles from oysters, and discard. Shape oysters, cover with sauce, and cool on a plate covered with stale bread crumbs. Dip in egg and stale bread crumbs, fry in deep fat, and drain on brown paper.

Salmon Croquettes

1-3/4 cups cold flaked salmon 1 cup Thick White Sauce Few grains cayenne 1 teaspoon lemon juice Salt

Add sauce to salmon, then add seasonings. Spread on a plate to cool. Shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.

Salmon Cutlets

Mix equal parts of cold flaked salmon and hot mashed potatoes. Season with salt and pepper. Shape in form of cutlets, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain. Arrange in a circle, having cutlets overlap one another, on a folded napkin. Garnish with parsley.

Lobster Croquettes

2 cups chopped lobster meat 1/2 teaspoon salt 1/4 teaspoon mustard Few grains cayenne 1 teaspoon lemon 1 cup Thick White Sauce

Add seasonings to lobster, then add Thick White Sauce. Cool, shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain. Serve with Tomato Cream Sauce.

Lobster Cutlets

2 cups chopped lobster meat 1/2 teaspoon salt Few grains cayenne Few gratings nutmeg 1 teaspoon lemon juice Yolk 1 egg 1 teaspoon finely chopped parsley 1 cup Thick White Sauce

Mix ingredients in order given, and cool. Shape in form of cutlets, crumb, and fry same as croquettes. Make a cut at small end of each cutlet, and insert in each the tip end of