Chapter 3, No. 29, Veal Sweetbread Patties). You can also serve this

ragout on toast.

No. 56—OYSTERS.

Quantity for 6 Persons.

6 doz. oysters 1½ lemon

Preparation: The oysters are opened with an oyster knife and cleaned with a small knife, then placed neatly on a platter covered with a napkin, garnishing with slices of lemon.

No. 57—OYSTER PATTIES.

Quantity for 6 Persons.

2½ doz. oysters 1 tbsp. of butter 1 tbsp. of flour 1 tsp. of lemon juice Salt, pepper Pie crust 2 tbsps. of cream

Preparation: The butter is melted, flour, cream, lemon juice, salt, pepper and oysters put in, then boiled up once. Small patties are made as given under Chapter 3, No. 29, Veal Sweet Bread Patties. Fill the patties with the oyster ragout, bake in oven a few minutes, then serve at once. This is a fine dish.

No. 58—FRIED OYSTERS OR CLAMS.

Quantity for 6 Persons.

3 doz. oysters Salt, pepper 1 cupful of fine roll crumbs ⅛ lb. of butter Some lemon juice

Preparation: The prepared oysters are put into a dish, the lemon juice dripped on and breaded with crumbs, which are mixed with salt and pepper. In the meantime brown the butter and fry the oysters crisp, turning frequently. Serve them with spinage, sauerkraut and fish.

No. 59—OYSTER OR CLAM SALAD.

Quantity for 6 Persons.

50 oysters or clams Juice of 2 lemons Salt, white pepper 2 tbsps. of chopped parsley 4 tbsps. of oil

Preparation: The oysters or clams are mixed with the other ingredients, put into a glass dish and garnished with green lettuce leaves.

No. 60—OYSTER OR CLAM PUDDING WITH RICE.

Quantity for 6 Persons.

50 clams 1 pt. white wine 1 tsp. of salt

For the Rice.

¼ lb. of rice 1 pt. bouillon

For the Gravy.

¼ lb. of butter 3 tbsps. of flour ¾ pt. cream or milk 1 tbsp. of lemon juice 3 yolks of egg ½ tbsp. of Parmesan cheese 2 tbsps. chopped champignons

Preparation: The clams are cleaned in cold water with a brush. Change the water several times until it remains clear.

The white wine and salt are put into a dish and the clams put in and shaken over the fire until they open. The inside is then taken out, the shells thrown away. The clam liquor is used for dressing or gravy. Heat ¼ lb. of butter, stir in the flour and add cream, the liquor from the clams, chopped champignons and let it boil a few minutes, stirring constantly; then stir in the 3 yolks of eggs and set aside.

While the clams and dressing are being prepared, the rice is cooked with the bouillon to a thick mush.

A baking dish or casserole is buttered and filled with layers of rice alternating with layers of clams, rice for the top layer. The prepared gravy or dressing is then poured on, cheese strewn over, 1 tablespoonful of hot butter dripped on and then baked in the oven for 20 minutes. This dish may also be made of fresh oysters.

No. 61—SALMON STEAK.

Quantity for 6 Persons.

2½–3 lbs. of salmon in 6 slices 9 tsps. of lemon juice 2 medium-sized onions 1 bunch of parsley Pepper 12 tbsps. of fine oil Salt

Preparation: The steaks should be cut in 6 neat medium-sized pieces from the middle of the fish, sprinkle with salt and pepper, pour 1½ tablespoonfuls of lemon juice on each steak, the onion must be thinly sliced, and the slices put on the steaks, also the parsley; then spread 1 tablespoonful of oil on each steak and let them lie for 1½ hours; get cooking utensil very hot, then remove the onions and parsley from each slice of fish, spread another tablespoonful of oil on each and broil for 5 minutes. Serve on a hot platter and garnish with lemon slices and parsley. An olive sauce should be served with this dish.