Oyster Omelet
(For two): Take six eggs, one hundred California oysters, one small
onion, one tablespoonful of butter, one tablespoonful of flour, salt and
pepper to taste. Beat the eggs to a froth and stir in the onion chopped
fine. Put the eggs into an omelet pan over a slow fire. Mix the flour
and butter to a soft paste [...]
Snails a la Bordelaise
Put ten pounds of snails in a covered barrel and keep for ten days. Then
put in a tub with a handful of salt and a quarter of a gallon of
vinegar. Stir for twenty minutes until a foam rises, then take out and
wash thoroughly until the water runs clear. Put in a large [...]
Chili Reinas
Roast large bell peppers until the skin turns black. Wash in cold water
and rub off the blackened skin. Cut around the stem and remove the seed
and coarse veins. Take some dry Monterey cheese, grated fine, and with
this fill the peppers, closing the end with a wooden toothpick.
Prepare a batter made as follows: Beat the [...]
Oysters a La Poulette
One-half cup butter, three tablespoons flour, yolks of three eggs. One
pint chicken stock (or veal), one tablespoonful lemon juice, one-eighth
teaspoon pepper, one level teaspoon salt. Beat the butter and flour
together until smooth and white. Then add salt, pepper and lemon juice.
Gradually pour boiling stock on this mixture and simmer for ten minutes.
Beat [...]
Chicken in a Shell
Into a kettle containing a quart of water put a young chicken, one
sliced onion, a bay leaf, two cloves, a blade of mace and six
pepper-corns. Simmer in the covered kettle for one hour and set aside to
cool. When cool remove the meat from the bones, rejecting the skin. Cut
the meat into small [...]
