Raw oysters

(Recipe #94, page 145)

Serve with catsup, vinegar, pepper, and salt to taste.

Translated by David Green.


Fried oysters

(Recipe #92, page 145)

Sprinkle a few drops of lemon juice on the oysters, dip them in egg and mace and then in crumbled zwieback, and cook them in foaming butter in a clean pan until they stiffen; actual frying makes oysters too hard. Continue reading

Sweetbread pastries

(Recipe #19, page 122)

One veal sweetbread will serve 4 to 5 people. Place sweetbread over fire in cold water. Once sweetbread is warmed, please in cold water, remove skin. Brown with several finely chopped shallots in butter, and white bread soaked in cold bouillon or water and pressed to remove liquid. Add three eggs, of which the whites of half have been beaten foamy, add lemons, and a generous portion of fresh butter that has been beaten till creamy. As desired, stir in several cleaned and chopped anchovies. One may also add several oysters with their broth.

Pastry is filled before baking. Bake as noted in the first recipe for small pies and pastries.