Miss Parloa's New Cook Book Part 18

Oyster Chartreuse.

One quart of oysters, one pint of cream, one small slice of onion, half a cupful of milk, whites of four eggs, two table-spoonfuls of b.u.t.ter, salt, pepper, two table-spoonfuls of flour, one cupful of fine, dry bread crumbs, six potatoes. Pare and boil the potatoes. Mash fine and light, and add the milk, salt, pepper, one spoonful of b.u.t.ter, and then the whites of the eggs, beaten to a stiff froth. Have a two-quart charlotte russe mould well b.u.t.tered, and sprinkle the bottom and sides with the bread crumbs (there must be b.u.t.ter enough to hold the crumbs). Line the mould with the potato, and let stand for a few minutes. Put the cream and onion on to boil. Mix the flour with a little cold milk or cream--about one-fourth of a cupful--and stir into the boiling cream. Season well with salt and pepper, and cook eight minutes. Let the oysters come to a boil in their own liquor. Skim them, and drain of all the juice. Take the piece of onion from the sauce, and add the oysters. Taste to see if seasoned enough, and turn gently into the mould. Cover with the remainder of the potato, being careful not to put on too much at once, as in that case the sauce would be forced to the top. When covered, bake half an hour in a hot oven. Take from the oven ten minutes before dis.h.i.+ng time, and let it stand on the table. Place a large platter over the mould and turn both dish and mould at the same time. Remove the mould very gently. Garnish the dish with parsley, and serve. A word of caution: Every part of the mould must have a thick coating of the mashed potato, and when the covering of potato is put on no opening must be left for sauce to escape.

To Pickle Oysters

Two hundred large oysters, half a pint of vinegar, half a pint of white wine, four spoonfuls of salt, six spoonfuls of whole black pepper and a little mace. Strain the liquor, and add the above-named ingredients. Let boil up once, and pour, while boiling hot, over the oysters. After these have stood ten minutes pour off the liquor, which, as well as the oysters, should then be allowed to get cold. Put into a jar and cover tight. The oysters will keep some time.

LOBSTER.

Lobster, to be eatable, should be perfectly fresh. One of the tests of freshness is to draw back the tail, for if it springs into position again, it is safe to think the fish good. The time of boiling varies with the size of the lobster and in different localities. In Boston, Rockport and other places on the Ma.s.sachusetts coast the time is fifteen or twenty minutes for large lobsters and ten for small. The usual way is to plunge them into boiling water enough to cover, and to continue boiling them until they are done. Some people advocate putting the lobsters into cold water, and letting this come to a boil gradually. They claim that the lobsters do not suffer so much. This may be so, but it seems as if death must instantly follow the plunge into boiling water. Cooking a lobster too long makes it tough and dry.

When, on opening a lobster, you find the meat clinging to the sh.e.l.l, and very much shrunken, you may be sure the time of boiling was too long. There are very few modes of cooking lobster in which it should be more than thoroughly heated, as much cooking toughens it and destroys the fine, delicate flavor of the meat.

To open a lobster.

Separate the tail from the body, and shake out the tom-ally, and, also, the "coral," if there is any, upon a plate. Then by drawing the body from the sh.e.l.l with the thumb, and pressing the part near the head against the sh.e.l.l with the first and second finger, you will free it from the stomach or "lady." Now split the lobster through the centre and, with a fork, pick the meat from the joints. Cut the under side of the tail sh.e.l.l open and take out the meat without breaking. On the upper part of that end of this meat which joined the body is a small piece of flesh, which should be lifted; and a strip of meat attached to it should be turned back to the extreme end of the tail.

This will uncover a little vein, running the entire length, which must be removed. Sometimes this vein is dark, and sometimes as light as the meat itself. It and the stomach are the only parts not eatable. The piece that covered the vein should be turned again into place. Hold the claws on edge on a thick board, and strike hard with a hammer until the sh.e.l.l cracks. Draw apart, and take out the meat. If you have the claws lying flat on the board when you strike, you not only break the sh.e.l.l, but mash the meat, and thus spoil a fine dish. Remember that the stomach of the lobster is found near the head, and is a small, hard sack containing poisonous matter; and that the intestinal vein is found in the tail. These should always be carefully removed.

When lobster is opened in the manner explained it may be arranged handsomely on a dish, and each person can season it at the table to suit himself.

Lobster Broiled in the Sh.e.l.l.

Divide the tail into two parts, cutting lengthwise. Break the large claws in two parts, and free the body from the small claws and stomach. Replace the body in the sh.e.l.l. Put the meat from the claws in half of the sh.e.l.ls it came from, and put the other half of the sh.e.l.ls where they will get hot. Put the lobster into the double broiler, and cook, with the meat side exposed to the fire, for eight minutes; then turn, and cook ten minutes longer. Place on a hot dish, and season slightly with salt and cayenne, and then well with _maitre d'

hotel_ b.u.t.ter. Cover the claws with the hot sh.e.l.ls. Garnish the dish with parsley, and serve.

Broiled Lobster.

Split the meat of the tail and claws, and season well with salt and pepper. Cover with soft b.u.t.ter and dredge with flour. Place in the broiler, and cook over a bright fire until a delicate brown. Arrange on a hot dish, pour Bechamel sauce around, and serve.

Breaded Lobster.

Split the meat of the tail and claws, and season well with salt and pepper. Dip in beaten egg and then in bread crumbs, which let dry on the meat; and then repeat the operation. Place in a frying-basket, and plunge into boiling fat. Cook till a golden brown--about two minutes.

Serve with Tartare sauce.

Stewed Lobster.

The meat of a two and a half pound lobster, cut into dice; two table- spoonfuls of b.u.t.ter, two of flour, one pint of stock or water, a speck of cayenne, salt and pepper to taste. Let the b.u.t.ter get hot, and add the dry flour. Stir until perfectly smooth, when add the water, gradually, stirring all the while. Season to taste. Add the lobster; heat thoroughly, and serve.

Curry of Lobster.

The meat of a lobster weighing between two and three pounds, one very small onion, three table-spoonfuls of b.u.t.ter, two of flour, a scant one of curry powder, a speck of cayenne, salt, a scant pint of water or stock. Let the b.u.t.ter get hot; and then add the onion, cut fine, and fry brown. When the onion is cooked add the flour and curry powder, and stir all together for two minutes. Add stock; cook two minutes, and strain. Add the meat of lobster, cut into dice, and simmer five minutes. Serve with a border of boiled rice around the dish.

Devilled Lobster in the Sh.e.l.l.

Two lobsters, each weighing about two and a half pounds; one pint of cream, two table-spoonfuls of b.u.t.ter, two of flour, one of mustard, a speck of cayenne, salt, pepper, a scant pint of bread crumbs. Open the lobster and, with a sharp knife, cut the meat rather fine. Be careful, in opening, not to break the body or tail sh.e.l.ls. Wash these sh.e.l.ls and wipe dry; join them in the form of a boat, that they may hold the prepared meat. Put the cream on to boil. Mix the b.u.t.ter, flour, mustard and pepper together, and add three spoonfuls of the boiling cream. Stir all into the remaining cream, and cook two minutes. Add the lobster, salt and pepper, and boil one minute. Fill the sh.e.l.ls with the mixture, and place in a pan, with something to keep them in position (a few small stones answer very well). Cover with the bread crumbs, and brown for twenty minutes in a hot oven. Serve on a long, narrow dish; the body in the centre, the tails at either end. Garnish with parsley. If for a large company, it would be best to have a broad dish, and have four lobsters, instead of two. This is a very handsome dish, and is really not hard to cook. There is always a little more of the prepared lobster than will go into the sh.e.l.ls without crowding, and this is nice warmed and served on slices of crisp toast.

Escaloped Lobster.

Prepare the lobster as for devilling, omitting, however, the mustard.

Turn into a b.u.t.tered escollop dish, and cover thickly with crumbs.

Brown in a hot oven, and serve.

White stock may be used instead of the cream. Many people who cannot eat lobster when prepared with cream or milk, find it palatable when prepared with stock or water.

Lobster Cutlets.

A lobster weighing between two and a half and three pounds, three table-spoonfuls of b.u.t.ter, half a cupful of stock or cream, one heaping table-spoonful of flour, a speck of cayenne, salt, two eggs, about a pint of bread crumbs, twelve sprigs of parsley. Cut the meat of the lobster into fine dice, and season with salt and pepper. Put the b.u.t.ter on to heat. Add the flour, and when smooth, add the stock and one well-beaten egg. Season. Boil up once, add the lobster, and take from the fire immediately. Now add a table-spoonful of lemon juice. b.u.t.ter a platter, and pour the mixture upon it, to the thickness of about an inch. Make perfectly smooth with a knife, and set away to cool. When cool, cut into chops, to resemble cutlets. Dip in beaten egg and then in bread crumbs, being sure to have every part covered. Place in the frying-basket and plunge into boiling fat. Cook till a rich brown. It will take about two minutes. Drain for a moment in the basket; then arrange on a hot dish, and put part of a small claw in each one, to represent the bone in a cutlet. Put the parsley in the basket and plunge for a moment into the boiling fat. Garnish with this, or, pour a white or Bechamel sauce around the dish, and garnish with fresh parsley. The quant.i.ty given will make six or seven cutlets.

Canned Lobster.

Canned lobster can be used for cutlets, stews, curries and patties, can be escaloped, or served on toast.

OTHER Sh.e.l.l-FISH.

Stewed Terrapins.

Put them into boiling water, and boil rapidly for ten or fifteen minutes, or until the nails will come out and the black skin rub off-- the time depending upon the size of the fish. After this, put into fresh boiling water, and boil until the under sh.e.l.l cracks, which will be about three-quarters of an hour. Remove the under sh.e.l.l, throw away the sand and gall bags, take out intestines, and put the terrapins to boil again in the same water for an hour. Pick liver and meat from upper sh.e.l.l. Cut the intestines in small pieces, and add to this meat.

Pour over all a quant.i.ty of the liquor in which the intestines were boiled sufficient to make very moist. Put away until the next day. For each terrapin, if of good size, a gill of cream and of wine, half a cupful of b.u.t.ter, yolks of two hard-boiled eggs, rubbed smooth, salt, pepper and cayenne are needed. Pour over the terrapin, let it come to a boil, and serve,--[Mrs. Furness, of Philadelphia.]

Soft-Sh.e.l.l Crabs.

Lift the sh.e.l.l at both sides and remove the spongy substance found on the back. Then pull off the "ap.r.o.n," which will be found on the under side, and to which is attached a substance like that removed from the back. Now wipe the crabs, and dip them in beaten egg, and then in fine bread or cracker crumbs. Fry in boiling fat from eight to ten minutes, the time depending upon the size of the crabs. Serve with Tartare sauce. Or, the egg and bread crumbs may be omitted. Season with salt and cayenne, and fry as before,

When broiled, crabs are cleaned, and seasoned with salt and cayenne; are then dropped into boiling water for one minute, taken up, and broiled over a hot fire for eight minutes. They are served with _maitre d' hotel_ b.u.t.ter or Tartare sauce.

MEATS.

BOILING.