OYSTERS OR CLAMS ON THE HALF SHELL
Raw oysters and clams are served on the “half shell” for a first course. Blue Point oysters and Little Neck clams are the varieties preferred. The smallest ones, and those uniform in size, should be selected. They should be opened only a short time before serving. The muscle holding the mollusk to the shell is cut and the oyster or clam is served on the deep valve.
Arrange the clams or oysters symmetrically in a circle, the beaks turned to the center, on a bed of cracked ice. Place in the middle a quarter of a lemon cut lengthwise, the top edge shaved off and the seeds extracted. Rest the piece of lemon on a sprig of parsley or any green leaf.
Condiments, thin brown bread and butter sandwiches, and biscuits are passed with this course.
The condiments (horseradish and tomato catsup, black and red pepper) may be placed on a dish, and the bread and biscuits arranged around them as in illustration.
Chapter III
SECOND COURSE
SOUPS
SOUPS
Consommé of Beef
Consommé of Chicken
Clam Broth
Clam Bisque
Cream of Clams
Cream of Oysters
Cream of Spinach
Cream of Celery