Fritot Of Oysters With Fine Herbs Fritot D'huitres Aux Fines Herbes

Remove the beards from some nice fresh oysters, and season with finely-chopped eschalot, coralline pepper, and a little chopped raw green parsley. Take some very thinly-cut pieces of raw bacon, season each slice with a little finely-chopped raw fresh mushroom (that has been washed and pressed), and put them on a clean baking-tin in front of a brisk fire or in the oven till they are partly cooked. Then take them up and place on each one of the prepared oysters a piece of anchovy butter about the size of half a walnut, roll up quickly in a piece of cleansed and dried pork caul, form into cylinder shapes, dip each into frying batter, and fry them in clean boiling fat till a nice golden colour and quite crisp. Dish them up on a paper on a hot dish, and serve at once while quite hot for breakfast or luncheon, or as a savoury.

Fritot Of Crayfish A La Richelieu Fritot D'ecrevisses A La Richelieu

Take some fresh or bottled crayfish, drain from the liquor, dip each into warm butter, season with a little coralline pepper, and dip them into thick Tomato sauce (vol. i.), then into grated Parmesan cheese and into frying batter (vol. i.), and fry them in clean boiling fat a nice golden colour, keeping them well turned about while cooking. Take some little hot china or paper cases (allowing one to each person), put five or six of the crayfish into each, sprinkle over the top a little raw green parsley or a pinch of fried ditto (vol. i.); arrange the cases on a hot dish on a paper or napkin, and serve either in the fish course, as an entree, or second course or breakfast dish.

Fritot Of Crayfish, A La Cleveland Fritot D'ecrevisses A La Cleveland

Take some of the prepared or freshly-cooked crayfish bodies, drain, and season them with salad oil, lemon juice, and anchovy essence; also take some slices of cooked fresh mushrooms and some little rounds of cooked fat bacon, that are seasoned in the same manner as the fish, and arrange alternately with the crayfish on little thin straws or wooden skewers, using about four crayfish for each skewer; sprinkle over the skewers a little raw green parsley and eschalot chopped fine, wrap each in a tiny square of cleansed pork caul that is not very fat and per-fectly dry, dip each into frying batter (vol i.), and by means of a fork drop each separately into clean boiling fat and fry over a quick fire till a nice golden colour, carefully turning them about while cooking that they may become the same colour all over. Then take them up on a pastry-rack to drain, dish on a paper on a hot dish, and serve for an entree for dinner, or in the second course as a hot dish, or for breakfast or luncheon.

Mushrooms And Bacon For Fritot Of Crayfish A La Cleve-land

Wash, peel, and dry some good mushrooms, and stamp them out with a plain round cutter about the size of a shilling; cook them in a stewpan with a pat of butter, season them with pepper and a very little salt; take up when done, and use. Fry some thin slices of raw bacon till curly, then leave them till cool on a rack, and stamp them out with a plain round cutter the size of a shilling, and use.