All Shellfish Recipes For:
CREAMED OYSTERS. – 1
Another nutritious way in which to prepare oysters and at the same time produce a dish that is pleasing to most persons is to cream them. After being creamed, oysters may be served over toast or in timbale cases.
2 Tb. butter, 24 oysters, 1-1/2 c. medium white sauce, Salt and pepper, 6 slices toast or 6 timbale cases
Melt the butter in a frying pan, add the oysters, and heat them in the butter until the edges begin to curl slightly. Pour the hot oysters into the hot white sauce, season to taste with salt and pepper, and serve over toast or in timbale cases.
CREAMED OYSTERS. -2
A pint of cream, one quart of oysters, a small piece of onion, a very small piece of mace, a table-spoonful of flour, and salt and pepper to taste. Let the cream, with the onion and mace, come to a boil. Mix flour with a little cold milk or cream, and stir into the boiling cream. Let the oysters come to a boil in their own liquor, and skim carefully. Drain off all the liquor, and turn the oysters into the cream. Skim out the mace and onions, and serve.
CREAMED CRAB MEAT.
When the meat of hard-shelled crabs is creamed, it makes a very dainty dish, especially if it is served over toast or in timbale cases. To give a touch of colour and at the same time add a little flavor, chopped pimiento is generally added. Boil the desired number of hard-shelled crabs and remove the meat from the shells. For each cupful of crab meat, prepare 1 cupful of medium white sauce. Add the crab meat, season well, and, if desired, add some chopped pimiento. Serve hot over toast or in timbale cases.
CREAMED SHRIMP -1
The usual way of preparing shrimp is to cook it with mushrooms and then serve it over toast, or in timbale cases. Creamed shrimp is dainty in appearance, pleasing to the taste, and highly nutritious.
1 c. medium white sauce, 1 c. diced shrimp, 1 c. chopped mushrooms, 1/2 tsp. salt, 1/8 tsp. pepper
Heat the white sauce, and to it add the shrimp, mushrooms, salt, and pepper. Beat a little butter into the mixture to improve the flavor, heat, and serve in timbale cases, as shown, or over toast.
CREAMED SHRIMP -2
Cover one can of shrimps with cold milk and allow to come to a boil; then drain. Rub one tablespoonful flour with same quantity of butter and add slowly one cup rich milk or cream at the boiling point. Season with salt, pepper, and nutmeg, and enough tomato juice to colour a shrimp pink. Stir in the shrimps and when hot pour over small squares of toast arranged on a warm platter. Garnish with sliced lemons.
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