The Boston cooking-school cook book

Clean and parboil oysters, remove tough muscles, and cut soft parts in pieces. Reserve one-half cup oyster liquor and use in making Thick White Sauce in place of all milk. Mix macaroni and oysters, add Thick White Sauce and seasonings. Spread on a plate to cool. Shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain. Oysters à la Somerset 1 pint selected oysters 1 tablespoon chopped onion 2 tablespoons chopped mushrooms 3 tablespoons butter ⅓ cup oyster liquor ⅓ cup Chicken Stock Salt Pepper Cayenne 4 tablespoons flour Parboil and drain oysters. Reserve liquor, strain, and set aside for sauce. Cook onion and mushroom in butter five minutes, add flour, and pour on gradually oyster liquor and chicken stock. Season with salt, pepper, and cayenne. Remove tough muscles from oysters, and discard. Shape oysters, cover with sauce, and cool on a plate covered with stale bread crumbs. Dip in egg and stale bread crumbs, fry in deep fat, and drain on brown paper. Salmon Croquettes 1¾ cups cold flaked salmon 1 cup Thick White Sauce Few grains cayenne 1 teaspoon lemon juice Salt Add sauce to salmon, then add seasonings. Spread on a plate to cool. Shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain. Salmon Cutlets Mix equal parts of cold flaked salmon and hot mashed potatoes. Season with salt and pepper. Shape in form of cutlets, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain. Arrange in a circle, having cutlets overlap one another, on a folded napkin. Garnish with parsley. Lobster Croquettes 2 cups chopped lobster meat ½ teaspoon salt ¼ teaspoon mustard Few grains cayenne 1 teaspoon lemon 1 cup Thick White Sauce Add seasonings to lobster, then add Thick White Sauce. Cool, shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain. Serve with Tomato Cream Sauce. Lobster Cutlets 2 cups chopped lobster meat ½ teaspoon salt Few grains cayenne Few gratings nutmeg 1 teaspoon lemon juice Yolk 1 egg 1 teaspoon finely chopped parsley 1 cup