Page:The Boston cooking-school cook book (1910).djvu/430

 Devilled Oysters

1 pint oysters 1/4 cup butter 1/4 cup flour 2/3 cup milk Yolk 1 egg 1/2 tablespoon finely chopped parsley 1/2 teaspoon salt Few grains cayenne 1 teaspoon lemon juice Buttered cracker crumbs

Clean, drain, and slightly chop oysters. Make a sauce of butter, flour, and milk; add egg yolk, seasonings, and oysters. Arrange buttered scallop shells in a dripping-pan, half fill with mixture, cover with buttered crumbs, and bake twelve to fifteen minutes in a hot oven. Deep oyster shells may be used in place of scallop shells.

Crab meat, Indienne

2 tablespoons butter 1 teaspoon finely chopped onion 3 tablespoons flour 2/3 tablespoon curry powder 1 cup chicken stock 1 cup crab meat Salt

Cook butter with onion three minutes, add flour mixed with curry powder and chicken stock. When boiling-point is reached add crab meat and season with salt.

Devilled Crabs

1 cup chopped crab meat 1/4 cup mushrooms, finely chopped 2 tablespoons butter 2 tablespoons flour 2/3 cup White Stock Yolks 2 eggs 2 tablespoons Sherry wine 1 teaspoon finely chopped parsley Salt and pepper

Make a sauce of butter, flour, and stock; add yolks of eggs, seasonings (except parsley), crab meat, and mushrooms. Cook three minutes, add parsley, and cool mixture. Wash and trim crab shells, fill rounding with mixture, sprinkle with stale bread crumbs mixed with a small quantity of melted butter. Crease on top with a case knife, having three lines parallel with each other across shell and three short lines branching from outside parallel lines. Bake until crumbs are brown.