The Norfolk Virginian. [volume] (Norfolk, Va.) 186?-189?, 1896-03-05
BENGAL OMELET'

BENGAL OMELET.
SlN eggs. one tablespoonful OF Spanish
onion, chopped fine. one Tablespoonful of
parsley. Beat the eggs until
horouEh mixed. q the onion and
parsley, and make the same as plain
omelet. dust with salt and pepcr. then
serve.
For the piece de resistance at a Lcpt.n
supper. why not try shrlmps in s,,s-
prise. ~"
TO two ups of well mashed potato
the yolks of two eggs. half n Ton
spoonful OF salt, a dash OF pepper. n Ia
o~iesEootful of chopped parsley, mix until
smooth. Stir one tablespoonful Of butter
a'rd one of flour over the fire until
smooth. Add one-half cuD OF milk ana
continue stirring until 1t boils. Stir
In II cup of shrimps and season with
salt and pepper.
Take u portion of the potato I'm your
hand and form into q thin flat round
cake. In the center put q quantity OF
the shrimp mixture. then fold. and snan-
ipulate to form Al ball. When cool. din
IN egg and bread crumbs and fry in
smoking oil. "
As oysters are still In their prime, thc
recipe as a 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
ta~blespoonfuls OF -four, add one la b
spoonful of chopped parsley, the yolks
OF two cggs. n quarter of u g!ater nut
meg, with salt and cayenne to taste.
tut the oysters OH to boil In their own
ilquor. boil and stir constantly for five
minutes. Take them from the fire and
drain. Chop the oysters very fine. Now
put INTO Il saucepan one gill OF this LID
uor. and the cream. Put together the
nllttDls q ND fr1ys nh tltI. ,,Al a.. a..
ers TO the boiling liquor and cream and
stir until 1t boils and thickens. Then
add the yclks of the eggs. stir over the
lire for one minute: take II Off; add pars.
ley, salt, cayenne and nutmeg. mix well.
and turn out Ia cool. When cold. form
into cylinders. roll first into beaten egg,
then in bread crumbs. and fry IN boiling
oil or fat.
y nice dish for Lenten breakfast IL
eggs au Eratin:
Mix together two ounces OF bread
crumbs. a tablespoonful of grated Par.
iiesan cheese, Il tablespoonful of butter,
a pinch each of pepper, salt and nutmeg,
and the yolks of three eggs. Stir all well
together and spread Owe a we'll butter
ed pie plate. Set in the oven; when IT
begins 10 colCT. remove from the oven
and carefully break on ton eight eggs:
sprinkle over them some grated Permc-
san cheese. Return to the oven Just long
enough 10 set the eggs. then serve.
AmCnE the charming dishes served by
~TEackeray. the great author, at his de-
lightfnl dinners. was the
LOBSTER BOURDELAISE.
Select a coral lobster of about three
pounds; plunge IL into boiling water and
cool fer twenty minutes. When cold. re-
move the meat from the shell and cut
in small bits. Also add q dozen mush-
rooms cut in bits.
Put in a frying pan three tablespoons
full of olive oil. When hot, add three
small onions cut very fine. Let the on
ions fry until a light brown. then stir
III a tablespoonful OF flour; mix well,
then add. Slowly stirring all the while.
half n pint Of o u stock. Let the sauce
cool well for five minutes. then remove
f:om the fire. and stir in The juice of half
Il lemon and a claret glass fun of white
wine. Return 10 the fire and add the
lobster meat. Let all cook until thor
cughly hot, but do not allow 1t to boil.
Serve on a hot dish. garnishcd with
parsley.
POTATO SoUFFLE.
Wash and bake three large potatoes.
Cut in halves lenS;hwise. and without
the kin SCOOP out the potatoes
INTO a hot bowl. Mash and add one
even tablespoonful OF butter, one of no,
milk, and salt and eppcr to taste. Beat
M" whites OF two eggs stiff, and mix
with the potato. Fill the skins with the
mixture, hcapinS ii lightly on the top.
5!rwn slightly in the oven and serve.
or all the salads either in or out of
the Lenten season this Is the mos.
delicious. yet the least known. One trial
is sure TO lead 10 more.
OYSTER SALAD.
Select large plump oysters, allow six
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 thoroughly
through the mixture the dressing. For
this, Use one egg for every two per
sons. BOIL them twenty minutes and
then peel. Separate the whites from
the yolks. Cut the whites into bits, and
then a. the oysters and lettuce. Place
the yolks in a fiat-bottomed pudding
dish or n soup plate If a small quantity
is TO be made. To the boiled yolks add
raw ones in the proportion of one TO
every six cooked eggs. Reserve the raw
white for future use. with Il spoon
mash together the cooked and raw eggs.
then pour In olive oil slowly, stirring
vigorously all the while. Continue add
Ing oil and stirring until a sufficient
quantity is obtained. Then add mus
tard. salt, lemon Juice and pepper to
taste. Lastly beat the whites of the
eggs stiff and stir into the dressing.
The addition of the whites of the eggs
gives a creamy quality to the dressing
and is n decided Improvement. Some
times tho oil and appc yvtl1 n,,r,lIn T..