The Boston cooking-school cook book

Oysters à la D’Uxelles 1 pint oysters 2 tablespoons chopped mushrooms 2 tablespoons butter 2 tablespoons flour ½ teaspoon salt ½ teaspoon lemon juice Few grains cayenne 1 egg yolk 1 tablespoon Sherry wine Clean oysters, heat to boiling-point, and drain. Reserve liquor and strain through double thickness of cheese-cloth; there should be three-fourths cup. Cook butter and mushrooms five minutes, add flour, and oyster liquor gradually; then cook three minutes. Add seasonings, oysters, egg, and Sherry wine. Serve on zephyrettes or pieces of toasted bread. Oysters à la Thorndike 1 pint oysters 2 tablespoons butter ½ teaspoon salt Few grains cayenne Slight grating nutmeg ¼ cup thin cream Yolks 2 eggs Clean and drain oysters. Melt butter, add oysters, and cook until oysters are plump. Then add seasonings, cream, and egg yolks slightly beaten. Cook until sauce is slightly thickened, stirring constantly. Serve on zephyrettes or pieces of toasted bread. Jack’s Oyster Ragout Parboil fresh honeycomb tripe, and cut in three-fourths inch pieces; there should be one cup. Add an equal quantity of small boiled onions, and twice the quantity of raw oysters which have been previously cleaned. Melt three tablespoons butter, add four tablespoons flour, and pour on gradually while stirring constantly one and one-half cups thin cream. Add tripe, onion, and oysters. When thoroughly heated add yolks two eggs slightly beaten, and season highly with salt, pepper, and paprika. Serve on pieces toasted bread. Lobster à la Delmonico 2 lb. lobster ¼ cup butter ¾ tablespoons flour ½ teaspoon salt Few grains cayenne Slight grating nutmeg 1 cup thin cream Yolks 2 eggs 2 tablespoons Sherry wine Remove lobster meat from shell and cut in small cubes. Melt butter, add flour, seasonings, and cream gradually. Add lobster, and when heated, add egg yolks and wine. Lobster à la Newburg 2 lb. lobster ¼ cup butter ½ teaspoon salt Few grains cayenne Slight grating nutmeg 1 tablespoon Sherry 1 tablespoon brandy ⅓ cup thin cream Yolks 2 eggs Remove lobster meat from shell and cut in slices. Melt butter, add lobster, and cook three minutes. Add seasonings and