New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-03-14
{ f!eE5E;';JI TALK5

HOW TO SERVE rIDBITs OF FISH FOOD
There are many dainty tidbits Of fish food that
not generally known on domestic tables. the
entire supply being often secured by special ca
terers Years ago, every one remembers. we
used to find occasionally little crabs in our dishes
Of stewed oysters. These miniature oyster crabs
have disappeared. because they are now separated
from the oyster when It Is opened and are sold By
the quart at an extravagant pNce to meet the de-
mands of the epicure's table.
Take a pint of tiny oyster-crabs, put them In a
saucepan with their own juice, and add large
tablespoonful Of butter and salt and pepper to
them. Let them stew slowly for three min
utes. Have ready a large cup Of Hollandaise
sauce.
To make this peel and mince a third Of a white
onion and two whole peppers and half bay leaf.
Simmer these Havoring herbs and the onion In a
teaspoonful OF butter add scant tablespoonful
OF flour and cup OF nice white stock.
A strict churchman In Lent might insist on fish
stock but even water will do. Let the sim
mer twenty five minutes. Peat the juice OF half a
lemon with the yolk Of an egg. and add q little of
tho hot sauce. Gradually stir this mixture into
tho remainder of the sauce, which should be
drawn to the back OF the stove and should have
ceased boiling even bubbling
When the slowed oyster-crabs mixed with
the let them remain at the back OF the stove.
where they will not boil. but will keep as hot as
possible without boiling fer two minutes. Add n
tcaSp00nful OF minced parsley tHe juice VI
a lemon and stir we'll and at once sieve the oyster
crabs.
CRAWFISH OAIELET
A crawfish omelet Is another dainty supper or
breakfast dish which will be a novelty to many
people Before Lent is out crawfsh from the
Potomac and other Southern rivers arrive in mar
ket. though tho best crawfish which come from
Wisconsin, are hardly in market before May.
In the summer sojourners in the country will
usually find excellent plump crawhsh In certain
brooks In their vicinity. Not only an excellent
omelet, but the famous "bisque d'ecrevsses Is
made from this little freshwater lobster The tails
are the only portions generally used
Take out the tiny intestine tube after pressing
out the meat Of the tail. and also press out the
meat OF the miniature claws Simmer the meat
thus obtained from twelve ,so scaided cfa"hsh III
Crawfsh should be thrown into boiling water
when caught and boiled until they are bright red,
like salt water Holsters. They should be cooked
Those sold in market are usually boiled. They
are then ready N omelct after removing
the flesh simmerng ii In butter to warm II up
Make an omelet of eight eggs beaten up with haif
a cup of cream, a scant Tablespoonful OF minced
parsley salt and pepper. Beat the omelet steadily
FOR two minutes. then turn the mixture into an
extra large sized omelet pan. one measuring ten
Most omeet pans too small Let the pan .e
very hot, and put IN 1t two large tablespoonfuls
OF butter; do not brown 1t. After pouring the
Omeet mixture In. let II be stirred with q fork
pour the crawfish IN and turn the omelet over
II from each side. Let 1t rest for ono moment more
when il should be- firm enough TO turn out on a
hot platter. - -,
with tho largo claws or the tails of these little
Holsters.