SHELLFISH 6i 



Periwinkle Patties. 



Mince some periwinkles previously boiled and 

 taken out of their shells, add a little lemon-juice, 

 some pepper and salt to taste, moisten with a little 

 stock, and a tablespoonful of cream. Make a good 

 puff paste, roll thin, and cut into round pieces ; put 

 the paste in patty pans, pour in the mixture and 

 cover with paste. Brush with the yolk of ^^g and 

 bake. 



Coquille of Prawns. 



Pick the shells off four dozen prawns, stew them 

 for ten minutes in a saute-pan in the oven, with 

 three ounces of butter, four truffles, eight button 

 mushrooms sliced, a gill of good clear stock. Fill 

 six scallop shells which have been well buttered, 

 dress each over with fried bread-crumbs, put small 

 dabs of butter on each, and salamander them. 



Caviare with Prawns. 



Caviar aux Crevettes. 



Cut out some little rounds of bread, about two 

 inches in diameter and a quarter of an inch thick, 

 fry them till of a bright gold colour ; when cool 

 place on each a piece of caviare and on the top a 

 shelled prawn and shredded chervil. Dish up on a 

 paper. 



Croutes of Prawns a la Tartare. 



Cut some halfpenny rolls in half Take out 

 the crumb whilst hot, and put them in the oven to 

 get hot. Sprinkle with cayenne pepper and salt, 

 and put a little mustard and cress at the bottom of 



