Beat the yolks of 10 eggs and half their bulk of rich gravy. When frothed, turn out on a plate and place them over a saucepan of boiling water till the eggs are well set and form a cream. Cut this in neat strips, place them in a tureen of savory consomme, and serve immediately.
No. 193.
STEWED MUSSELS.
Boil them from the shell; take the beard out and put them in the stewpan with some of the liquor in which they were boiled, strain it on them; add some cream or milk, a bit of butter, pepper, and salt; dredge over flour; stir with spoon; let simmer for 10 minutes. Serve hot, with toast.
No. 194.
PANNED OYSTERS.
Take 50 large oysters; rinse clean and let drain; put in stewpan with ¼ pound of butter, salt, red and black pepper to season. Put pan over fire, stirring while cooking. When oysters begin to shrink, take off of fire and serve at once in a covered dish well heated.
No. 195.
STEWED CLAMS.
Take 50 large sand clams from their shells; put them in their own liquor and water in equal parts nearly to cover them; put them in a stewpan over a gentle fire for ½ hour; take off all scum; add I teacup butter, in which is worked 1 tablespoonful of flour, and pepper to taste. Cover stewpan and let simmer 15 minutes longer. Pour over toast. Milk can be used for water. Will taste better.
No. 196.
BROILED OYSTERS.
Take out the largest; lay them on a napkin to dry; then dip each in flour or cracker dust, or first in beaten egg; have a gridiron of coarse wire put over a bright fire; lay oysters on it; when one side is done turn over the other; put butter on a hot plate; sprinkle a little pepper over, and lay oysters on; serve with crackers.