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Recipes: Oysters

No. 55. Ostriche alla Livornese (Oysters) Ingredients: Oysters, parsley, shallot, anchovies, fennel, pepper, bread crumbs, cream, lemon.

Detach the oysters from their shells and put them into china shells with their own liquor. Have ready a dessert-spoonful of parsley, shallot, anchovy and very little fennel, add a tablespoonful of bread crumbs and a little pepper, and mix the whole with a little cream. Put some of this mixture on each oyster, and then bake them in a moderate fire for a quarter of an hour. At the last minute add a squeeze of lemon juice to each oyster and serve on a folded napkin.

No. 56. Ostriche alla Napolitana (Oysters) Ingredients: Oysters, parsley, celery, thyme, pepper, garlic, oil, lemon.

Prepare the oysters as above, but rub each shell with a little garlic. Put on each oyster a mixture made of chopped parsley, a little thyme, pepper, and bread crumbs. Then pour a few drops of oil on each shell, put them on the gridiron on an open fire, grill for a few minutes, and add a little lemon juice before serving.

No. 57. Ostriche alla Veneziana (Oysters) Ingredients: Oysters, butter, shallots, truffles, lemon juice, forcemeat of fish.

Take several oysters out of their shells and cook them in butter, a little chopped shallot, and their own liquor, add a little lemon juice and then put in each of the deeper shells a layer of forcemeat made of fish and chopped truffles, then an oyster or two, and over this again another layer of the forcemeat, cover up with the top shell and put them in a fish kettle and steam them.

Then remove the top shell and arrange the shells with the oysters on a napkin and serve.

No. 59. Pesce alla Genovese (Sole or Turbot) Ingredients : Fish (sole, mullet, or turbot), butter, salt, onion, garlic, carrots, celery, parsley, nutmeg, pepper, spice, mushrooms, tomatoes, flour, anchovies.

Fry an onion slightly in one and a half ounces of butter, add a small cut-up carrot, half a stick of celery, a sprig No. 58. Pesci diversi alla of parsley, and a salt anchovy Casalinga (Fish) Ingredients: Any sort of fish, celery, parsley, carrots, garlic, onion, anchovies, almonds, capers, mushrooms, butter, salt, pepper, flour, tomatoes.

Chop up a stick of celery, a sprig of parsley, a carrot, an onion. Pound up an anchovy in brine (well cleaned, boned, and scaled), four shredded almonds, three capers and two mushrooms.

Put all this into a saucepan with one ounce of butter, salt and pepper, and fry for a few minutes, then add a few spoonsful of hot water and a tablespoonful of flour and boil gently for ten minutes, put in the fish and cook it until it is done. If you like, you may add a little tomato sauce. (scaled), which will dissolve in the butter. Into this put the fish cut up in pieces, a pinch of spice and pepper, and let it simmer for a few minutes, then add two cut-up mushrooms, a tomato mashed up, and a little flour. Mix all together, and cook for twenty minutes.