Fried oysters are prepared same as Sautéd Oysters except they are fried in deep fat.
Suprême Oysters
- 1 pint oysters
2 tablespoons butter
2 tablespoons onion
4 tablespoons flour
½ cup cream
½ cup finely cut chicken
½ cup chicken stock
½ cup oyster liquor
salt, cayenne, nutmeg
3 egg yolks
parsley
Melt butter; add onion; when yellow, add flour; when well blended, add liquids and seasonings. Cook five minutes; add chicken, yolks of eggs beaten until thick and cream beaten until stiff. When thick, cool. Parboil oysters; drain and dry. Cover oysters with chicken mixture, dip in crumbs, egg and crumbs, and fry in hot fat. Drain. Serve on hot dish and garnish with lemon and [Mayonnaise Dressing].
Clams
Clams may be cooked and served in all ways like oysters.
Steamed Clams
Wash and scrub clam shells; place in kettle; add water, allowing one half cup of water for each peck of clams. Cover kettle and cook until shells open. Serve hot with melted butter.
Kettle should be removed from the range as soon as shells open, otherwise clams will be overcooked.