[145]. Fried Oysters. Take fifty large oysters, dip them in beaten eggs, in which you have put a little salt and pepper; then roll them in bread-crumbs, and, if your oysters should not be very large, dip them again in beaten eggs, and again roll them in bread-crumbs. Fry them in very hot lard, drain off the grease, and serve very hot. Garnish with slices of lemon.
[146]. Broiled Oysters. Take fifty large oysters, which drain and dip in four beaten eggs, to which you have added a little salt and pepper. Roll them in bread-crumbs, dip them again in eggs, and again roll them in bread-crumbs. Put a few drops of melted butter on each, broil them on a gridiron a light brown, and serve very hot.
[147]. Cromesqui of Oysters. Boil fifty oysters for about five minutes, drain them, and chop them fine. Put in a saucepan on the fire an ounce of butter, the same of flour, a pinch of salt, the same of pepper and nutmeg, and mix all well together. Add the juice of your oysters, and half a glass of milk, and stir with a wooden spoon until just before beginning to boil, then remove it from the fire; add two yolks of eggs mixed in about a tablespoonful of water, and then your oysters. Put this mixture on ice until cold, form it into balls about the size of a small egg, and wrap up each one in a very thin piece of pork. Break three eggs in a bowl, add six ounces of flour, and a little water, so as to make a smooth and very soft paste, but sufficiently solid to adhere to your cromesqui. Then mix a teaspoonful of soda with your paste, with which cover each one, and fry in very hot lard. When a bright yellow, drain, and serve hot.
[148]. Oysters on Toast. Put fifty oysters in a frying-pan with their liquor, toss them on the fire for about ten minutes, and sprinkle with chopped parsley. Put the oysters on eight pieces of toast, the juice poured over them. Serve very hot.
[149]. Oysters a la Mosely. Take fifty oysters, the third of which put in a deep dish with a little pepper, salt, a little melted butter, and cover with bread-crumbs. Then put half of the remaining oysters on top. Proceed as above, add a third layer, pour in enough sherry to reach the top of your oysters, cover with bread-crumbs, and a little melted butter, and send to a moderate oven until colored a light brown. Serve very hot.
[150]. Oysters au Gratin. Take three dozen rather small oysters, blanch them, and drain them. Make a rather thick béchamel sauce ([Art. 83]), to which add two yolks of eggs well mixed in a little water. When beginning to boil, add your oysters, a little salt, pepper, and a little nutmeg. Mix all well together, and then put them, with your sauce, in the shells. Cover them lightly with bread-crumbs, and a few drops of melted butter on top. Send them to the oven, and serve when nicely browned.
[151]. Lobster au Naturel. Put in a saucepan two sliced onions, a few green onions, some parsley, four cloves, four branches of thyme, one of sage, a pinch of mace, a little piece of green pepper, two ounces of salt, and enough water to cover them. Boil them for twenty minutes, and then allow them to cool, after which add four medium-sized lobsters, boil for half an hour; take them off the fire, and let them become cold in their liquor. Then drain them, split them in two, break their claws, and serve them garnished with parsley.
[152]. Lobster à la Havraise. Take three small live lobsters, cut off the claws, break them, and separate your lobsters in two, cutting each lobster in eight pieces. Put into a frying-pan three very finely chopped shallots, with a tablespoonful of oil. When beginning to color lightly, add your pieces of lobster, and, after cooking fifteen minutes, add half a pint of Spanish sauce ([Art. 80]), a glass of sherry, about ten mushrooms, a little chopped parsley, a little salt, pepper, and a very little nutmeg. Mix well together, boil five minutes longer, and serve.
[153]. Croquettes of Lobster. Chop fine the meat of two boiled lobsters and add half a pint of béchamel sauce ([Art. 83]), to which you have added the yolks of two eggs well mixed in a little water. Then add two tablespoonfuls of tomato sauce, a little pepper, salt, and a very little nutmeg, and put on the ice until perfectly cold—this is of the utmost importance. When thoroughly cold, form them into croquettes and roll them in bread-crumbs; beat three eggs (the yolks and whites together), into which dip your croquettes and roll them again in bread-crumbs. Put about two pounds of lard in a frying-pan, and, when very hot, fry your croquettes, which, when a light brown, drain, and serve.
[154]. Broiled Lobster. Take four chicken lobsters (uncooked and perfectly fresh), separate them in two, lengthwise, put a little melted butter upon them, salt, pepper, and some bread-crumbs. Broil them on a gentle fire, and, just before serving, sprinkle over them some chopped parsley. You may serve with them, if desired, a sauce Tartare ([Art. 112]) or a sauce remoulade ([Art. 109]).