VENERIDiE. PULLET. 147 



the oven, which must not be hot enough to burn them ; 

 when open, take them out of their shells, and place them 

 on a very slow fire, with butter, parsley, and a littie 

 chopped onion ; when tender, add a little flour, pepper, 

 and half a glass of white wine. As soon as they are 

 ready to serve, add the yolk of an e^ well beaten, and 

 the juice of a lemon. 



Tapes, another way — Almejas cocidas. — Wash and 

 open them as above, add butter and some chopped pars- 

 ley, serve in their own liquor, with the juice of a lemon 

 squeezed into it. 



Tapes Ragout — Almejas guisadas. — After having well 

 washed the shells, put them into an earthen vessel, with 

 a piece of butter ; when open, pass the liquor that runs 

 from them through a sieve, and take the fish out of the 

 shells. Place the fish in the liquor, and add more 

 butter, mixed with chopped parsley, pepper, and salt ; 

 moisten them with broth, white wine, or water; let 

 them boil some minutes, and when ready to serve, add 

 an egg well beaten, some lemon-juice or vinegar. 



Tapes au naturel — Almejas at natural. — Prepare them 

 as mentioned in the recipe above, then put the fish in a 

 saucepan with their own liquor ; add whole peppercorns 

 and cook them over a very slow fire, shaking them about 

 from time to time; then add lemon-juice and shake 

 them again over the fire. Salt to your taste, and serve 

 without any other sauce. 



Tapes Sauce — Salsa de Almejas. — Scald the fish in 

 boiling water to open their shells, but do not let them 

 be heated more than necessary, clean them nicely, and 

 mix them with a white sauce, acidulated with lemon- 

 juice or vinegar; use with boded or fried fish. 



Potaye of Oysters and Tapes — Menestra de Ostras y 



l 2 



