Salads, Sandwiches and Chafing-Dish Dainties Part 28

=Devilled Dishes.=

Season any of the creamed dishes highly with cayenne, onion juice, mustard, and Worcesters.h.i.+re or other sauce.

=Scrambled Eggs with Oysters.=

Cream together two tablespoonfuls of b.u.t.ter and one tablespoonful of anchovy paste. Melt in the blazer, then add half a dozen eggs, beaten slightly with one-fourth a teaspoonful of salt and a dash of paprica.

Stir and cook, and, when beginning to thicken, add half a pint of oysters, parboiled, "bearded," and cut fine. When scrambled, serve on sippets of toast, lightly spread with anchovy paste.

=Panned Oysters.=

With a fork pressed into a b.u.t.ter ball, rub over the bottom of the hot blazer. Then cover the surface with small rounds of toast, and put one or two uncooked oysters on each round; cover, and cook until plump, dust with salt and pepper, and put a bit of b.u.t.ter on each oyster. Serve, when the b.u.t.ter has melted, with slices of lemon.

=Panned Oysters with Maitre d'Hotel b.u.t.ter.=

Cook as before. Have ready two tablespoonfuls of b.u.t.ter beaten to a cream; add a few grains of salt and paprica, one tablespoonful of chopped parsley, and, by degrees, the juice of half a lemon. Spread upon the oysters before serving.

=Oyster Cromeskies.=

Scald the oysters in their own liquor over a quick fire. When plump wrap each oyster in a slice of bacon, and fasten with a small skewer (wooden toothpick). Saute in the blazer, heated very hot. Serve on thin rounds of toast. These cromeskies are most easily cooked in a double broiler, resting on a dripping-pan, in a hot oven.

=Oysters Saute.=

Wash and drain the oysters, season with salt and pepper, roll in fine crumbs, dip in beaten egg, then roll in crumbs again. Put a little olive oil or clarified b.u.t.ter in the blazer; when it is heated, put in the oysters, brown them on one side, turn, and brown on the other side.

=Oyster Canapes.=

Scald a cup of cream, add two tablespoonfuls of fine-grated bread crumbs, a tablespoonful of b.u.t.ter, a dash of paprica and a grating of nutmeg; then add two dozen oysters, washed, drained and chopped. Stir until the oysters are thoroughly heated, but without boiling the mixture. Spread rounds of toast with b.u.t.ter, and then with the oyster mixture. Serve at once accompanied by olives, pim-olas or gherkins.

=Escalloped Oysters.=

Stir one cup of cracker crumbs into half a cup of melted b.u.t.ter. Heat half a cup of cream or strained oyster liquor in the blazer, put in a layer of oysters (about a cup), washed and drained, and sprinkle with a part of the prepared crumbs, salt and pepper; add another layer of oysters, the rest of the crumbs, and salt and pepper. Cover, and cook nearly ten minutes. Do not stir the oysters.

LOBSTER AND OTHER SEA FISH.

And ate a lobster, and sang and mighty merry.

--_Pepys' Diary._

Take every creature in of every kind.

--_Pope._

=b.u.t.tered Lobster.=

Pick the meat from a boiled lobster and cut it into small pieces; sift over it the coral; mix with it also the liver, two tablespoonfuls of vinegar or three of lemon juice, one-third a cup of b.u.t.ter and one-fourth a teaspoonful, each, of cayenne and made mustard; heat in the blazer until thoroughly hot. Serve on cup-shaped leaves of lettuce with a quarter of a hard-boiled _egg_ on the top of each portion.

=Lobster a la Newburgh.=

INGREDIENTS.

Meat of 2 medium-sized lobsters.

4 tablespoonfuls of b.u.t.ter.

1/2 a teaspoonful of salt.

1/4 a teaspoonful of pepper.

2 tablespoonfuls, each, of sherry wine and brandy.

Grating of nutmeg.

Yolks of 4 eggs.

1 cup of cream.

_Method._--Remove the meat from the sh.e.l.ls and cut it into delicate slices. Put the b.u.t.ter in the blazer, and, when it melts, put the lobster into it and cook four or five minutes. Add the salt, pepper, nutmeg, wine and brandy. Stir the cream into the beaten yolks, and then stir both into the lobster mixture. Serve as soon as the eggs thicken the sauce.

=Plain Lobster.=

Pour three tablespoonfuls of lemon juice over the meat of one lobster and season with salt and pepper. Put three tablespoonfuls of b.u.t.ter in the blazer, and, when it is melted, add the prepared lobster; stir until hot and serve at once.

=Clams a la Newburgh.=

Use one quart of clams. Separate the hard from the soft parts of the clams. Chop the hard parts fine. Subst.i.tute the soft and the chopped parts of the clams for the lobster and proceed as for lobster a la Newburgh.

Oyster, chicken, turkey or sweetbread a la Newburgh may be prepared by subst.i.tuting one of the above ingredients for the lobster.

=Lobster a la Bordelaise.=

INGREDIENTS.

2 cloves of garlic, chopped.

1 sliced carrot.

2 tablespoonfuls of b.u.t.ter.

2 gla.s.ses of white wine (half a cup).

Meat of 2 lobsters.

1 gla.s.s of brandy.

3 tablespoonfuls of b.u.t.ter.

Chopped parsley, white and cayenne pepper, salt.

_Method._--Melt the b.u.t.ter in the blazer and in it cook the onion and carrot about five minutes. Remove the carrot; add the wine, lobster and seasonings. When thoroughly heated, add the b.u.t.ter, parsley and brandy and serve at once.