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Harrison, Grace Clergue / Allied cookery : British, French, Italian, Belgian, Russian / arranged by Grace Clergue Harrison and Gertrude Clergue, to aid the war sufferers in the devastated districts of France; introduction by Hon. Raoul Dandurand ; prefaced by Stephen Leacock and Ella Wheeler Wilcox.
(1916)

Fish,   pp. 24-32 PDF (1.6 MB)


Page 24

Fish 
ROAST OYSTERS 
i rrange the oysters on the half-shell in a pan of 
coarse salt. Squeeze a little lemon-juice over each. 
Sprinkle with very little fine buttered bread-crumbs 
and place on each oyster bits of butter the size of 
a pea. Put under the grill until lightly browned. 
The flame must be over the oysters and care taken 
that they are not over-cooked. 
A. A. B., Chef, Mount Royal Club. 
RAIE AU BEURRE NOIR 
36oil a piece of skate slowly in well salted water. 
When done, remove the skin and sprinkle with 
some blanched, that is, parboiled, capers. Pour 
over the fish a good quantity of butter which has 
been well browned in a frying pan; then a little 
boiling vinegar. Shake the platter once to mix 
the sauce together. 
It may not commonly be known that the skate, 
so neglected in this country, takes very well the 
place of the delectable raie of Europe. 
H. S., Chef, Ritz-Carlton Hotel. 
24 


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