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.
Fish, pp. 24-32 PDF (1.6 MB)
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
Based on date of publication, this material is presumed to be in the public domain.| For information on re-use, see http://digital.library.wisc.edu/1711.dl/Copyright