Modern cookery for private families
CHAPTER III.
DISHES OF SHELL-FISH.
Page
Oysters, to cleanse and feed 85 (_and when in season_)
To scallop Oysters 86
Scalloped Oysters _à la Reine_ 86
To stew Oysters 86
Oyster Sausages (_a most 87 excellent receipt_)
To boil Lobsters (_and when in 88 season_)
Cold dressed Lobster and Crab 88
Lobsters fricasseed, or _au 89 Béchamel_ (_Entrée_)
Hot Crab or Lobster 89
Potted Lobsters 90
Lobster cutlets (_a superior 91 Entrée_)
Lobster Sausages 91
_Boudinettes_ of Lobsters, 92 Prawns, or Shrimps. _Entrée_ (_Author’s receipt_)
To boil Shrimps or Prawns 93
To dish cold Prawns 93
To shell Shrimps and Prawns 93 quickly and easily