Prawns are chiefly used for hors-d’œuvres, but they may, nevertheless, be prepared in Aspics; [Mousses]; small cold [Soufflés], &c.
As regards shrimps, their use is entirely limited to garnishes, hors-d’œuvres, and to the preparation of soups, shrimp butters, and creams.
OYSTERS. (HUÎTRES.)
Though oysters are nicer raw, there are so many culinary preparations of which they form the leading constituent, and such a number of garnishing uses to which they may be put, that I feel compelled to mention some of these.
[980—HUÎTRES A LA FAVORITE]
Poach the oysters (cleared of their beards) in their own liquor, which should have been carefully collected when opening them. Clean their hollow shells, and place them on a tray covered with a layer of salt one-half inch thick. Garnish them with Béchamel; upon the latter, in each shell, lay an oyster decked with a slice of truffle; cover with the same sauce; besprinkle with grated Parmesan and melted butter, and set to glaze quickly. Serve immediately.
[334]
][981—HUÎTRES AU GRATIN]
Open the oysters; cut them free, and lay them in the hollow halves of their shells, which should be incrusted in a layer of salt covering a tray. On each oyster put a drop of lemon juice, a pinch of fried bread-crumbs, a little melted butter, and a piece of fresh butter the size of a pea.
Set the [gratin] to form in a fierce oven or at the salamander, and serve immediately.