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Classic
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page 27
fine, then parsley, salt and pepper. Fill the shells, brush over with the white
of an egg, cover with bread crumbs and put in a quick oven, or cook in a frying
basket.
DEVILLED CRABS--NEW ORLEANS STYLE
Scald your crabs only in boiling water. Pick and clean them carefully. Take out
the firm white flesh, and throw out the yellow. Moisten the flesh with a little
sweet cream. Taste to see that it is not bitter. Put with it stale breadcrumbs,
salt and pepper it, and put this back into the shells; sprinkle with bread
crumbs, and put in the oven to brown. Serve hot.--MME. JOSEPHINE NICAUD.
SAUCE A LA NEWBURG, FOR LOBSTER
Take a quarter of a pound of melted butter, and a whiskey glass of sherry wine,
two yolks of eggs, a little salt and pepper to taste, a little lemon juice and
half cupful of sweet cream, mixed well with half teaspoonful of corn starch.
Stir all together well on the fire without allowing it to burn or turn.
--Compliments ofMARSHALL THOMAS.
COURTBOUILLON OF FISH
Make a good brown with a spoonful of lard and a little flour. Add a piece of
garlic and half an onion, cut fine--let them brown well. Add two tablespoonfuls
of well cooked tomatoes, salt, black coarse pepper, red pepper, two laurel
leaves, and a coffeespoonful of saffron. Add enough bouillon to cover your fish,
and to make a good sauce. Add half a cupful of good white wine. Take two pounds
of very fresh, fine fish, take out the bones, and cut it up in pieces from two
to three inches long and wide, salt well, and fry it in a little lard. Add the
fried fish to
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