No. 409. Aiguillettes (escalopes) aux Huîtres.
Put eighteen tablespoonfuls of good oyster sauce (No. 69) into a stewpan, reduce it until rather thick, then add two yolks of eggs, stir them well in, and take it off the fire; choose rather small oysters, have them ready blanched and bearded, dip them one by one into the sauce with a fork, and lay them on a dish to cool; when quite cold run the skewers through (placing five on each skewer), dip them in eggs and bread-crumbs twice over as before, fry them in hot lard, and serve very hot on a napkin.
No. 410. Aiguillettes (escalopes) de Homard.
Cut forty pieces of lobster the size round of a shilling, and one inch in thickness, then put a teaspoonful of chopped eschalots in a stewpan, with a very small piece of butter, fry them quite white, then add eight tablespoonfuls of oyster sauce (No. 69), reduce till rather thick, season with a little sugar, cayenne, and the juice of half a lemon, finish with the yolks of two eggs, dip the pieces of lobster into it and proceed as before; fry, dish, and serve in the same manner; the onions may be avoided if objectionable.
No. 411. Aiguillettes de filets de Sole.
Fillet a sole, butter a sauté-pan, lay in the fillets, season with pepper, salt, and the juice of a lemon, place them over a slow fire and when done lay them flat on a dish, place another dish on them, upon which put a four pounds weight, when cold cut them in pieces with a cutter the size of a shilling, prepare oyster sauce as above, dip each piece in the sauce and proceed exactly as before.
No. 412. Aiguillettes aux Huîtres.
Make a preparation of oysters the same as for rissoles aux huîtres, adding one more yolk of egg; when cold make thin croquettes two inches long, egg and bread-crumb them once, pass a silver skewer through each, then egg and bread-crumb again, fry and serve on a napkin with fried parsley.
No. 413. Aiguillettes de Homard.
Make the preparation as for croquettes de homard (No. 407), and proceed exactly as in the last.