The Norfolk Virginian. [volume] (Norfolk, Va.) 186?-189?, 1896-03-04
BENGAL OMELET'

L chopped parsley. Beat the eggs until
A thoroughly mixed. add the onion and
parsley, and make the same as plain
! omelet, dust with salt and pepper. then
u serve.
For the piece de resistance nj Il Lentcn
NJ supper why not try shrimps In sur
s prise.
To two cups of we'll mashed potato
I add the yolks of two eggs half tea
Il spoonful Of salt. Il dash OF pepper. n tn
s3blespoonful of chopped parsley, mix until
81 smooth. Stir one ia blespoonful of butter
and one OF -four over the fire until
& smooth. Add one-half cup of milk and
continue stirring until 1t bois. Stir
In one cup of shrimps and season with
salt and pepper
Take a portion of the potato In Your
hand and form into Il thin, Hat round
cake In the center put quantity of
the shrimp mixture. then fold. and man
3ipulate to form Il ball. When cool. dip
in egg and bread crumbs and fry in
smoking OIL
As oysters are still in their prime. the
& following recipe us Il dinner course is
excellent:
OYSTER CROQuETTES.
Take twenty-five good fat oysters with
one gill OF their own liquor one gill of
cream, one tablespoonful of butter. two
tablespoonfuls of flour add one table
spoonful of chopped parsley. the yolks
Il OIL Two eggs. @ quarter of a crater nut
meg, with salt and cayenne to taste
Put the oysters on to boil in their own
liquor, boil and stir constantly for five
q minutes. Take them from the fire and
drain. Chop the oysters very fine Now
I Put into saucepan one gill of this io-
y uor, and the cream Put together the
butter and tlou7. Add this and the oys
ers TO the boiling liquor ana cream and
stir until 1t bolls and thicliens. Then
odd the yclks of the eggs stir over the
H fire for one minute: take 1t off: add pnrs.
ley, salt. cayenne and nutmeg, mix well.
and turn out to cool. When cold. form
into cylinders, roll first into beaten egg.
then In bread crumbs. and fry in boiling
Oil or fat.
e a nice dish for Lentcn breakfast IA
eggs au gratin:
X Mix together two ornces of broad
crumbs, a tablespoonful Of grated Par.
mesan cheese, a tablespoonful OF butter.
5 q pinch each of pepper. salt and nutmeg.
and the yolks Of three eggs. Stir all we'll
together and spread over well butter
ed pie plate. Set in the oven: when II
Il begins to color, remove from the oven
ana carefully break on top eight ecCs.
sprinkle over them some grated perme,
/ san cheese. Return 10 the oven Just long
enough to set the eggs, then serve
-. among the charming dishes served by
iEackeray, the great author, at his de-
hghtful dinners, was The
LOBSTER BOURDELAIsE.
Select q coral lobster of about three
pounds; plunge it into boiling water and
cool Tor twenty minutes. When cold re
move the meat from the shell and cut
On slnall hf,s. Also add dozen mush-
rooms cut in bits.
Put in a frying pan three tableepoon-
8 ful OF olive oil. When hot. add three
p Small onions cut very fine Let the an
& IONS Try until light brown. then stir
6 IN tablespoonful of flour: mix well
linen ada. Slowly stirring all the while
half pint of soup stock I.et the sa,,rn
4 cool well for five minutes. then rc,rot.o
from the fire, and stir in the iuicc of half
q lemon, and q claret glass fuu of whiir
WINE. Return TO the fire and add tho
y lobster meat. Let all cook until thor
& oughly hot. but do not allow ii to boil
Il serve on hot dish. garnished with
4. parsley. "'''
POTATO SOUFFLE.
Wash and bake three large pota.o,s
3 Cut IN halVes lengthwise. and without
breaking the skin scoop out the potatoes
into a hot bowl. Mash and add one
even tablespoonful of butter, one of hot
mAk, and salt and pepper to taste. Reat
the whites of two eggs stiff. and mix
with the potato. FIJI the skins with the
mixture, heaping it lightly on the ton
brown slightly in the oven and serve.
RI Or all the salads either In or out of
the Lenten seasons this is the mosl
delicious yet the least known One trial
Is sure to lead to more.
OYSTER SALAD.
Select large plump oysters. allow civ
oysters to each person, parboil them In
their own juice, and drain quite dry.
Cut UP the oysters into bits and mix
them with lettuce. Stir ;horouehlv
Through the mixture the dressing. For
this, use one egg for every two per-
sons. Boil them twenty minutes and
Ihen peel Separate the whites from
the yolks. Cut the whites into bits. and
then add the oysters and lettuce. Place
the yolks In fat-bottomed pudding
dish or soup plate If a small quantity
IS to be made. To the boiled yoiks add
raw ones in the proportion OF one to
eyeDy six cooked eggs. Reserve the raw
white for future use. With a spoon
mash together the cooked and raw eggs
then pour In olive oil slowly. stirrinp
vigorously all the while. Continue add.
ing oil and stirring until q sufficient
quantity is obtained. Then add mus
tard salt, lemon juice and pepper to
taste. Lastly beat the whites Of tho
eggs stiff and stir into the dressing
The addition Of the whites of the eggs
gives creamy quality to the dressing
and is a decided Improvement. Some
times the oil and eggs will curdIe. In
this case stir in a little mustard. If
this should fall then add little of the
beaten white, and the mixture will be
smooth again. This dressing is the best
known for all salads
DEVILED CRABS.