CRABMEAT BOUILLAISSE
1/4 C. Salad oil
1
qt. Boiling water
3 onions, chopped
lb.
Cod fillets, cut into 1 inch squares
2 green peppers, cut into thin strips
½ pound raw shrimp, shelled and
devained
2 potatoes, peeled and sliced
½ lb. Fresh crabmeat or 1
can - select
1 t. Salt
Chopped
parsley
1 clove garlic, minced
1 bay leaf
1/4 C. Tomato paste
1. In a large heat the oil, add the
onion and cook until the onion is transparent.
2. Add the green pepper
and the potatoes and cook several minutes. Add the salt, garlic, bay leaf
tomato paste and boiling water. Cover and simmer for 20 minutes.
3.
Add the fish fillets and cook 10 minutes. Add the shrimp and crabmeat and
simmer for 15 minutes longer.
4. Serve in deep soup bowls and garnish
with chopped parsley.
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CRABMEAT CASSEROLE
1 green pepper, seeded
5 T. Flour
3/4 lb. Mushrooms
1
1/4 C. Milk
4 small sweet gherkins
½ C.
Light cream
3 small white onions
½ t.
Salt
2 T. Chopped parsley
Fresh
ground black pepper
1 ½ lbs. Fresh crabmeat or 3 cans, selected Cayenne pepper
6 T. Butter
½
C. Dry sherry
1 C> dry bread crumbs
1. Chop fine the
pepper, gherkins mushrooms and onion and mix well with parsley and crabmeat which
has been broken into small pieces.
2. Preheat the oven to 350 degrees.
3. In a saucepan melt the butter, add the flour and mix with a wire
wisk until blended. Meanwhile, bring the milk and the cream to a boil and add
all at once and still until thick and smooth.
4. Combine the sauce with
the crabmeat mixture and season with salt, pepper and cayenne. Remove from the
heat and add the sherry. Pour into a buttered casserole, sprinkle with bread
crumbs, dot with additional butter and bake 30 minutes.
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LOBSTER
THERMIDORE
4 live lobsters
4
t. Chopped parsley
1/4 C. Butter
4
t. Chopped pimento
1 C. Chopped mushrooms
1/4 C. Sherry
salt and pepper to taste
1/4 C
cognac
½ C. Soft bread crumbs
2 C. Heavy
cream
1 T. Worcestershire sauce
4 egg yolks
1 ½ t. Maggi seasoning
½ C,
grated parmesan cheese
Tabasco sauce
Paprika
1. Cook and clean the lobster using the boiling technique.
Twist off the claws, reserving the small legs for a garnish. Remov3e the
meat from the bodies and cut into small pieces. Crack the large claws and cut
the meat into cubes. Reserve the shells.
2. Preheat oven to 350
degrees.
3. Heat ½ of the butter, add the mushrooms and cook for three
minutes. Season with salt and pepper.
4. Add the lobster meat, crumbs,
seasonings sherry, cognac, cream and egg yolks. Mix well.
5. Fill the
lobster shells with the mixture and sprinkle with cheese dot with remaining
butter and sprinkle with paprika.
6. Place in a shallow pan and bake
for 14 minutes. Serve immediately,
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LOBSTER
MOANA
` live lobster, 2 to 21/2 lbs.
1 C. Water
chestnuts
2 T. Oil
1
C. Snow peas
1 small glove garlic, minced
1 ½ C. Coarsely
cut Chinese cabbage
2 T. Rum
Salt
and pepper to taste
½ C. Chicken or veal stock
1 egg
beaten
1 C. Bean sprouts
1. Cook the lobster, cool, clean
and remove the meat from the shell.
2. In a skillet heat the oil and
sliced lobster meat and garlic and cook briefly. Add the rum, stock and
vegetables and simmer, uncovered, five minutes. Season with salt and pepper Add
the lightly beaten egg with a little of the hot sauce and cook until hot,
stirring constantly. Do not let boil.
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LOBSTER A L'AMERICAINE
2 live lobsters, 11/2
lbs. Each 1 T. Chopped,
fresh tarragon
1/4 C. Olive oil
Dried
thyme
3 T. Butter
½
bay leaf
1/4 C. Finely chopped onions or 3 T. shallots
3/4 C. Dry white wine or water
1 clove garlic, finely chopped
3 T. Tomato paste
6
firm tomatoes, peeled, seeded and chopped
Cayenne pepper
3 T. Chopped parsley
Salt to
taste
1/4 C. Warmed cognac
1. Kill the lobster by plunging
a knife into the thorax. Cut through the markings on the tail to make round
medallions. Cut the body in half, clean it and save the coral and liver for
sauce.
2. If the lobster is to be cooked shortly after it is purchased,
these advanced preparations may be made by the fish dealer; in this case, the
lobster must be kept cold to prevent spoiling.
3. In a large, heavy
skillet, heat the olive oil and add the lobster pieces. Toss and stir the
pieces until the shells turn red and the meat is seared. Transfer the meat and
shells to a hot platter.
4. Add the butter to the skillet and add the
onion and garlic unti9l the onion is wilted. Add the tomatoes, wine, herbs and
simmer for ½ hour. Add the cayenne, salt and tomato paste.
5. Pour the
cognac over the lobster pieces and ignite. Transfer the lobster to the sauce,
cover and simmer fifteen to twenty minutes. Just before serving stir in the
coral and liver.
Note. If desired, the lobster meat may be removed from
the shell before it is added to the sauce, however, the shells give the dish
addition flavor.
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MUSSELS
MARINIERE
6 T. Butter
Salt
and pepper to taste
1 clove garlic, chopped
3/4 C. Dry white
wine
3 T. Chopped shallot or onion
4 t. Flour
2 small leeks,
chopped ½ C. Cream
1 small bay leaf
2 egg
yolks
36 fresh mussels, scrubbed and debearded
Chopped parsley
1. In a deep
kettle or saucepan, heat 3 T. Butter, add the garlic and shallots and cook over
low heat one minute. Add the leeks and bay leaf and cook two minutes longer
2. Add the mussels, sprinkle with salt and pepper and pour the wine
over the top. Cover and simmer gently until the mussel shells open, about ten
minutes.
3. Remove the mussels, discard the top shell but leave the
mussels in the bottom shell. Arrange in soup dishes.
4. Strain the
liquid in the saucepan and bring to a boil. Thicken slightly roux, made by
creaming the remaining butter and flour Remove the saucepan from the heat and
add the butter-flour mixture with the egg yolks.
5. Heat the sauce,
without letting it boil and pour over the mussels. Sprinkle with finely chopped
parsley and serve immediately.
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FRENCH
FRIED OYSTERS
fat for deep frying
Fresh
ground black pepper
2 eggs
1
qt. Shucked oysters
2 T. Cream
Flour
1 t. Salt
Cracker
crumbs or cornmeal
1. Heat the frying fat to 380 degrees
2. Beat the eggs lightly, add the cream, salt and pepper.
3.
Dredge the oysters individually in the flour, dip in the egg mixture and put in
crumbs or cornmeal.
4. Fry the oysters until golden brown, about two
minutes. Drain on absorbent paper and sprinkle with additional salt and pepper.
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OYSTERS
EN BROCHETTE
24 shucked oysters
12 strips
bacon, cut in half
Lemon juice
12
mushroom caps
salt and pepper to taste
Melted butter
minced parsley
1. Sprinkle the oysters with lemon juice,
salt and pepper. Wrap ½ strip of bacon around each oyster.
2. Using
six long brochettes, arrange on each mushroom cap, four bacon wrapped oysters
and another mushroom. Brush with butter and cook over hot coals or under a hot
broiler until bacon is crisp. Serve sprinkled with chopped parsley.
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OYSTERS
BALTIMORE
4 thin slices country style ham, cut to fit
toast slices 1 pt. Shucked oysters, drained
4 slices buttered
toast 1t. Lemon
juice
6 T. Butter, melted
Salt and
pepper to taste
1. In a large skillet, cook the ham gently
until tender. If it is lean add a little fat to the pan. Place the slices of
ham on the toast and keep hot.
2. Heat the butter and add the oysters
and lemon juice. When the oysters are plump, usually one or two minutes, ladle
them with the butter over the ham and toast. Season with salt and pepper and
serve.
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PAN
ROAST GRAND CENTRAL
8 freshly opened oysters
Few drops lemon juice
1/4 C, butter, at room temperature
Celery salt and paprika to taste.
1
T. Chili sauce
½ C.
Cream
1 t, Worcestershire sauce
1 piece dry toast
1. Cook the oysters with their liquor, 1 T. Butter, chili
sauce, Worcestershire sauce, lemon juice, celery salt and paprika, one minute,
stirring constantly.
2. Add the cream, return to a boil and pour over
roast. Top with remaining butter and sprinkle with paprika.
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OYSTERS
A LA KING
1 pt. Shucked oysters
1 egg, beaten
1/4 C. Butter
1T. Pimento, chopped
1/4 C. Diced celery
1 t. Salt
1/4 C diced green pepper
Fresh ground pepper
2 T. Flour
2
C. Milk
1. Simmer the oysters in their liquid until their edges
start to curl, about five minutes. Drain.
2. In a saucepan, heat the
butter, add the celery and green pepper and cook until tender. With a wire
wisk, stir in the flour. Meanwhile, bring the milk to a boil and add all at
once to the mixture, stirring briskly with the wisk until it thickens.
3.
Add the egg, lightly beaten with a little of the hot sauce, stirring constantly.
Add the simmered oysters and seasonings. Heat thoroughly but do not let boil.
Serve on buttered toast or rice. For a change, try serving in pastry shells.
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OYSTER
PIE
3 T. Butter
1/4
t. Celery salt
1 C. Sliced mushrooms
Fresh ground pepper
3
T, flour
1
t. Lemon juice
1 C. Milk
1
pt. Shucked oysters
½ t. Salt
Pastry
for 2 crust, 8 inch pie
1. Preheat oven to 425 degrees
2. In a saucepan, heat the butter, add the mushroom and cook until
wilted. With a wire wisk stir in the flour. Meanwhile, bring the milk to a
boil and add to the mixture all at once, stirring vigorously until thickened.
3. Add the seasonings, lemon juice and oysters with their liquor.
4. Line the bottom and sides of an 8 inch pie pan or small casserole
with pastry, rolled to 1/6 inch thickness. Add the oyster mixture and cover
with the remaining pastry. Seal the edges and cut slices in the top to release
the steam
5. Bake until brown, about thirty minutes
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OLD-FASHIONED SCALLOPED OYSTERS
2/3 C. Soft bread
crumbs Fresh ground black
pepper to taste
1 C. Fine cracker crumbs
2 T. Chopped parsley
½ C.
Butter, melted 1 t.
Worcestershire sauce
1 ½ pts. Small shucked oysters or 18 large oysters
3 T. Milk or cream
1/4 t, salt
1. Preheat oven
to 350 degrees.
2. Mix the bread crumbs, cracker crumbs and butter.
3. Place ½ the crumb mixture on the bottom of a greases 1 quart
casserole. Add half the oysters, reserving the liquor, and sprinkle with salt,
pepper and parsley. Add the remaining oysters and sprinkle with salt, pepper
and parsley.
4r. Mix 1/3 C. Oyster liquor with Worcestershire sauce
and milk and pour over the oysters. Top with the remaining crumb mixture.
5. Bake uncovered until puffy and browned, about forty-five minutes.
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SCALLOPS EN BROCHETTE
1 pound sea or bay scallops
Fresh ground black pepper
8 stripes
bacon 3 T. Butter,
melted
lemon wedges
Salt
1. Wash the scallops and dry thoroughly.
2. On each of
four skewers place scallops wrapped in bacon. Brush the scallops with melted
butter and sprinkle with salt and pepper.
3. Broil in a preheated
broiler at five inches below the element five to ten minutes turning once. Serve
with lemon wedges.
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BROILED
SCALLOPS
11/2 lbs. Scallops
½ t.
Finely chopped garlic
½ C. Dry vermouth
½ t, salt
½ C. Olive oil
2
T. Minced parsley
1. Marinate the scallops in the vermouth and
the remaining ingredients for several hours in the refrigerator.
2. When
ready to serve place the scallops and the marinade i9n a shallow pan. Place
under a preheated broiler two to three inches under the element for five to six
minutes, turning once.
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BOILED
SHRIMP
1 qt. Water
1
t. Salt
½ stalk celery, sliced
Fresh
ground black pepper
1 carrot, sliced
1
lb. Shrimp, shelled and devained
small white onion, sliced
Lemon juice
1. In a large saucepan, boil 1 qt. Of water, Add the remaining
ingredients except the shrimp and boil fifteen minutes.
2. Add the
shrimp and simmer uncovered until shrimp is pink, two to five minutes. Drain
and serve with melted butter.
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SEAFOOD
IN RAMEKINS
7 T, butter
2
T. Sherry
½ C. Raw shrimp, shelled and devained,
½ t. Salt
cut into bite sized pieces
Fresh ground pepper
½ C. Canned or fresh crabmeat,
3 T. Flour
picked over well and
flaked 1 1/2 C. Milk
½ C.
Bay or sea scallops, cut into bite sized pieces ½ C. Bread crumbs
1 T. Finely chopped onion
½ C. Grated parmesan cheese
1. Preheat oven to 400 degrees.
2. In a large skillet,
heat 4 T. Of the butter, add the seafood and the onion and cook four minutes,
stirring occasionally. Sprinkle with sherry, salt and pepper.
3. In a
saucepan, melt the remaining butter add the flour and stir with a wire wisk until
blended. Meanwhile, bring the milk to a boil and add all at once to the
butter_flour mixture stirring vigorously until the sauce has thickened and is
smooth. Combine the sauce with the seafood mixture.
4. Spoon the
seafood mixture into individual, buttered ramekins or shells and sprinkle with
bread crumbs mixed with the cheese.
5. Bake 12 to 15 minutes or brown
under the broiler. Garnish with lemon wedges.
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