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 little 
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 egg well beaten, and 
the juice of a lemon. 
Tapes f 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 Ragodt — 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 al 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.— ScdXdi 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 boiled or fried fish. 
Pot age of Oysters and Tapes — Menestra de Ostras y 
L 2 
