Oysters with Parmesan Fried in Oil

Take medium sized oysters that have not been poached; drain and dry them in a cloth; then roll them in grated parmesan cheese. Beat up some eggs in a vessel; add the same quantity of cream, stir well, and strain through a strainer, dip the oysters in this, roll them in cracker dust, and smooth them nicely, plunge them into very hot oil, and fry them to a nice golden color, drain, slat, wipe and dress them on folded napkins.

SCALLOPS, ST. JACQUES SHELLS (Petoncles, Coquilles St. Jacques ou Coquilles des Pelerins).

Testaceous bivalvular mollusks, having a semi-circular shell grooved on the sides forming rays on each value toward the edges. They are eaten, although of a tough nature.