Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-12-18
Oyster and Fish Daintles for En-

OYSTER and Fish Daintles for En-
tertalnments.
One of the most difficult tasks Of the
woman who entertains In simple way
| Is to decide what to serve at the various
supper parties, luncheons, evening card
parties, etc., of the winter. The follow
| ing recipes for oyster and hsh dainties
certainly fill q long-felt want as most OF
the dishes are novel as we'll as appetizing
and are not at all extravagant to make:
LOBSTER LA RoUEN.
Slightly brown in saucepan one small
cut up onion with little butter. If you
have q little clear meat gravy add 1t to
the onion and enough flour to make tho
consistency of cream, add one bay leaf,
one tablespoonful of salt, half as much
pepper, also one tablespoonful of celery
seed. Let this come to boil, then sim
mer gently for ten minutes, strain and
add half a pound of fresh mushrooms,
or one can of mushrooms If you have no
fresh ones; simmer ten minutes longer.
| If YOU have boiled lobster cut it up In
good-sized pieces Tor canned lobster will
do), put it into the sauce, cover the pan
closely and stand it over hot water for
ten minutes. Fill pate shells with this,
place on toast and serve.
LOBSTER CHOPS.
Cut half a pound of boiled lobster into
small pieces. Put about two ounces OF
butter in . pan and when it bubbles
sprinkle in one tablespoonful of flour,
cook it and then pour in cupful of boil
| inc cream and the cut-up lobster. Stir
| il until it is boiling hot, take from the
fire, and when slightly cooled stir in the
beaten yolks Of three eggs, very little
grated nutmeg, also mite OF cayenne
pepper, and salt to taste. Put on the fire
again Just long enough to set the eggs.
Turn the mixture out on buttered plat
ter. When cold, form into chops about
half an inch thick, pointed at one end.
Din them in bread crumbs and egg and
| fry in boiling lard. Stick lobster claw
| into the end of each chop after it Is cook.
cd. Decorate the dish by putting the
tail of the lobster in the center with the
head and long horns on the tail and the
chops arranged around the dish.
BRoILED LOBSTER.
To prepare this delicacy it Is necessary
to have a live lobster. In order to Kill
the fish at once insert sharp knife into
| it's back bet ween the body and tail shells,
severing the spinal cord. Split the shell
the entire length of the back, remove the
stomach and the long vein, which is the
intestinal canal, crack the large claws
and lay the fish Us fiat as possible. Brush
| it over with melted butter, season with
salt and pepper, place on broiler with
the flesh side down and broil slowly
until delicate brown. Twenty minutes
| is usually enough. Turn over the broil-
or and cook for ten minutes longer.
Servo hot with melted butter. This IL
considered a great delicacy by lovers of
this shell fish.
LOBSTER SALAD.
This is very simple and easily made.
Either canned or freshly boiled lobster
can be used. Chop up or cut finely all
tho meat, reserving the coral for decora-
ton, Spread on lettuce leaves and cover
with rich mayonnaise dressing.
sCALLoP SALAD.
Put one pint of scallops into sauce
pan Of sailed water and cook slowly for
an hour. Rinse In cold water and again
boil slowly for twenty minutes, then
plunge in cold water, drain and cut 10
Slices, mixing with the same quantity OF
chopped celery. Put In salad bowl and
cover with mayonnaise dressing. earn
|ish with slices of lemon and celery
leaves.
BAKED sCALLOPs.
Fill a buttered pudding dish with al
teruate laysrs Of cracker crumbs and
scsllops, moisten with milk, season with
bits Of butter, salt and pepper, cover
with crumbs mixed with melted butter
and bake until brown, from twenty to
thirty minutes. Individual shells can be
filled with the mixture, which 10 q more
ornamental way of serving them.
DAINTY FISH PAsTIEs.
Take one pound Of any white fish, like
halibut, Goldfish or haddock, free 1t OF
skin and bone and pound or mash it up
with two tablespoonfuls OF butter and
the same amount Of bread crumbs.
when reduced to paste, add two we'll
beaten eggs, salt and cayenne to taste.
Blend thoroughly and make into little
pats about half an inch thick. Dip Into
egg and cracker crumbs and fry . golden
brown. Place between squares OF pas.
try which has been baked. A star OF
whipped cream may be placed on top.
FISH SALAD.
Take two cupfuls of cooked fab, half
IN ounce of horseradish, and one chop.
ped, cooked onion, also . quarter OF 2