Preparation: The crabs or crawfish are cooked the same way as given under No. 53, the meat all picked out, also out of the tails and cut into small pieces. The coral is pulverized and cooked in ¼ lb. of butter together with flour browned in it. The bouillon, the champignon juice, white wine, lemon juice, salt and pepper are added and cooked for 15 minutes in a covered pan. This gravy is then strained through a fine sieve and the crab meat and champignons put in. This mixture is filled into shells or patties and baked in oven 5 minutes. (See Chapter 3, No. 29, Veal Sweetbread Patties). You can also serve this ragout on toast. No. 56—OYSTERS. Quantity for 6 Persons. 6 doz. oysters 1½ lemon Preparation: The oysters are opened with an oyster knife and cleaned with a small knife, then placed neatly on a platter covered with a napkin, garnishing with slices of lemon. No. 57—OYSTER PATTIES. Quantity for 6 Persons. 2½ doz. oysters 1 tbsp. of butter 1 tbsp. of flour 1 tsp. of lemon juice Salt, pepper Pie crust 2 tbsps. of cream Preparation: The butter is melted, flour, cream, lemon juice, salt, pepper and oysters put in, then boiled up once. Small patties are made as given under Chapter 3, No. 29, Veal Sweet Bread Patties. Fill the patties with the oyster ragout, bake in oven a few minutes, then serve at once. This is a fine dish. No. 58—FRIED OYSTERS OR CLAMS. Quantity for 6 Persons. 3 doz. oysters Salt, pepper 1 cupful of fine roll crumbs ⅛ lb. of butter Some lemon juice Preparation: The prepared oysters are put into a dish, the lemon juice dripped on and breaded with crumbs, which are mixed with salt and pepper. In the meantime brown the butter and fry the oysters crisp, turning frequently. Serve them with spinage, sauerkraut and fish. No. 59—OYSTER OR CLAM SALAD. Quantity for 6 Persons. 50 oysters or clams Juice of 2 lemons Salt, white pepper 2 tbsps. of chopped parsley 4 tbsps. of oil Preparation: The oysters or clams are mixed with the other ingredients, put into a glass dish and garnished with green lettuce leaves. No. 60—OYSTER OR CLAM PUDDING WITH RICE. Quantity for 6 Persons. 50 clams 1 pt. white wine 1 tsp. of salt For the Rice. ¼ lb. of rice 1 pt. bouillon For the Gravy. ¼ lb. of butter 3 tbsps. of flour ¾ pt. cream or milk 1 tbsp. of lemon juice 3 yolks of egg ½ tbsp. of Parmesan cheese 2 tbsps. chopped champignons Preparation: The clams are cleaned in cold water with a brush. Change the water several times until it remains clear. The white wine and salt are put into a dish and the clams put in and shaken over the fire until they open. The inside is then taken out, the shells thrown away. The clam liquor is used for dressing or gravy. Heat ¼ lb. of butter, stir in the flour and add cream, the liquor from the clams, chopped champignons and let it boil a few minutes, stirring constantly; then stir in the 3 yolks of eggs and set aside.