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Force Meat Balls for Chowder

Take the meat of a good sized crab, a tumblerful of shrimps and a
clove of garlic. Chop all very fine and make into small force meat
balls with a beaten egg. Fry them a light brown in butter, and serve
in any fish chowder or soup.




FISH

[Illustration]


Oysters a la Marechale

Stew very gently in four ounces of butter some thinly sliced truffles
and mushrooms. After cooking ten minutes add salt, white pepper,
cayenne and mace. Stir in four large tablespoonfuls of flour and mix
well together while it thickens. Put in the liquor of the oysters
which has been scalded and skimmed. Then add milk (boiling) enough to
make it as thick as cream. Take from the fire and stir in the yolks of
four eggs beaten well with the juice of a lime and a tablespoonful of
water.

Cover each oyster thickly with some of the mixture and allow it to