Oysters Mock-A-Feller

18 gefilte fish pcs. in a jar
1/3 bunch spinach
6 shallots
3 ribs celery
1/3 bunch parsley
1/3 head of lettuce
1 stick pareve margarine,soft
1 tablespoon worscestershire sauce
1 teaspoon anchovy paste
1 dash tabasco sauce
3/4 oz 80 proof absinthe (anisette)
1/3 teaspoon salt
1/2 cup seasoned bread crumbs


Chop all greens fine and mix with margarine and half of bread crumbs.
Reserve remaining bread crumbs. Add remaining ingredients, except fish
pieces, and blend thoroughly. Drain gefilte fish, slice in half, and place
in oven-proof shell shaped ramekins. Set shells in pan of hot, coarse
kosher rock salt. Spread sauce over fish pieces and sprinkle with
remaining bread crumbs. Bake at 450- F. abt. 25 min.; then place under
broiler to brown.

Oysters Poached In White Wine

16 freshly shucked oysters
6 oz dry white wine
2 oz olive oil
2 oz fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried chervil
1 teaspoon chopped fresh parsley
1 garlic clove, crushed

Place all ingredients in nonreactive pot. Bring to a boil over moderate
heat. Remove from heat and allow to cool to room temperature. Remove
crushed garlic clove before serving.
Serves four as a first course, two as a light entree.
This elegant first course looks very attractive served in clear glass
bowlsor clear stemmed dessert dishes.
Be sure to serve fresh heated French bread with sweet butter to sop up
these wonderful juices.

Oyster Pan Roast

2 tablespoon broth, clam or
2 tablespoon juice, clam
2 tablespoon butter
1/4 teaspoon paprika
1 pinch celery salt
1 tablespoon sauce, worcestershire
9 medium oysters, shucked with liquor
1 1/2 tablespoon chili sauce
1/2 cup half and half
1 slice toast
1 pinch paprika

In top of double boiler, place clam broth, 1 tablespoon of the
butter, 1/4 teaspoon paprika, celery salt, and Worcestershire sauce
then stir gently. Add oysters and simmer just until their edges start
to curl, about 1 minute. Stir in chili sauce and half and half and
heat through.

Place a slice of toast in warm bowl, pour oyster pan roast over
toast, and float remaining tablespoon of butter on top. Sprinkle with
a pinch of paprika.

Serve immediately.

Oyster Pate

1 quart oysters (retain liquid)
1/4 teaspoon garlic powder
1 teaspoon louisiana hot sauce
1/2 teaspoon onion powder
1 tablespoon lea & perrins worcestershire
1 water (enough to cover oyste
1 salt, to taste


Cook oysters in their own juice with all above ingredients. In food
processor, put olives (stuffed with pimentos), oysters (drained), bacon
(and a little bacon drippings), shake of garlic and onion powders, shake
ofchili powder, and sweet relish. Pulverize well in food processor. Chill
and serve on crackers.

Oyster Mussel Milkbath

12 oysters; drained *
12 mussels; ** see note
3 tablespoon sweet butter
1 onion; peeled and diced
5 peppercorns; freshly ground
1/2 teaspoon salt
2 tablespoon calvert's cedar street basil
1 cup clam juice
2 cup half and half
3 tablespoon sherry


* fresh and shelled-or from jar. ** fresh and shelled-or smoked and canned and
drained.
Melt butter in a saucepan over medium high heat. Add onion and saute 5
minutes. Add peppercorns, salt and mustard and stir. Add clam juice,
bringto boiling and reduce by 1/3. Add oysters, mussels, sherry and
half-and-half and heat but do not boil. Continue to cook until
oysters begin to curl around the edges. Individual bowls of soup should
be garnished with a few fresh basil leaves.
Servings: 6

Oriental Steamed Fish

4 white fish steaks, about 3/4 thick
1 tablespoon slivered fresh ginger root
1/4 cup orange juice
2 tablespoon soy sauce
1 1/2 teaspoon distilled white vinegar
1/2 teaspoon brown sugar
1 teaspoon sesame oil
2 green onions and tops, minced


Place fish, in single layer, on oiled rack of bamboo steamer; sprinkle
ginger evenly over fish. Set rack in large pot or wok of boiling
water (do not allow water level to reach fish). Cover and steam 8 to
10 minutes, or until fish flakes easily when tested with fork.
Meanwhile, combine orange juice, soy sauce, vinegar and brown sugar
in small saucepan; bring to boil. Remove from heat; stir in sesame
oil. Arrange fish on serving platter; sprinkle green onions over
fish and pour sauce over all.
Serves: 4

Nori-Crab Rolls

1 can .8oz ajitsuke-nori or
1 seasoned dry seaweed
1 can 7 3/4 oz crab, flaked
1 pkg 8oz, cream cheese, soft
3/4 teaspoon worchestershire sauce
1/4 teaspoon garlic salt


Combine all ingredients except ajitsuke-nori and mix well. Cut
ajitsuke-nori in half. Just before serving, spread 1 tsp of the crak
mixture on nori and roll. Slice thinly.

Maine Fish Chowder

1/4 lb salt pork, diced
4 cup diced raw potatoes
3 med onions, peeled & sliced
2 teaspoon salt
3 lb white fleshed fish *
2 cup scalded milk
1 teaspoon butter or margarine
1/4 teaspoon pepper, or to taste

* Use 3 - 3 1/4 pounds fresh skinned haddock or other white-fleshed fish
with bones in it.

Fry salt pork to render all fat in a heavy kettle and then remove. Add
potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook
over medium heat, covered, 15 minutes, until potatoes are just tender. Do
not overcook.

Meanwhile, cut fish into large chunks and put into another saucepan. Add
boiling water to cover and 1 1/2 teaspoons salt. Cook slowly, covered,
until fish is fork tender, about 15 minutes. Remove from heat.

Strain and reserve liquid. Remove any bones from fish. Add fish and
strained liquid to potato-onion mixture. Pour in milk and leave on stove
long enough to heat through, about 5 minutes. Mix in butter and pepper.

Serve at once. Serves 4 to 6.

Little Parcels Of Trout

3 trout (8-9 oz ea cleaned wt)
1/2 lb courgettes
1/2 lb carrots
1/4 lb mangetout peas
2 1/2 oz butter
1/2 lemon
1 fresh mint & chives

Cut the courgettes and carrots into matchstick shapes about 1 1/2 inch
longand less than 1/4 inch wide. Steam them, and the mangetout, but only
briefly, not enough to tenderise them fully. Use kitchen paper to blot
surface moisture from the partially cooked vegetables and set aside ot
become cold.

Season the softened butter with sea salt and black pepper. Beat in 1/2
teaspoon lemon juice and 1 tablespoon or so each chopped chives and
mint. Use some of the flavoured butter to grease sheets of greaseproof or
bakewell paper.

Clean and fillet the trout, remove any little bones and cut the
flesh of each fish into four long strips. Lay three strips side by side
down the centre of each sheet of buttered greaseproof paper. Dust with
sea salt andgrind some pepper over the fish. Add a squeeze of lemon
butter. Lay the mixed vegetables on top, spreading them thinly and
seasoning with salt and pepper between layers. Dot with the rest of the
butter and, finely, add a sprig or two of mint to each parcel.

To close the parcels, first draw two sides of the
paper up over the fillingand fold into a double pleat on top. Then "hem"
the raw paper edges at thesides by turning them over twice, and secure with
staples. The parcels should be fairly baggy. Put each parcel on to an
oeuf sur le plat dish or space them out in large gratin dishes or on
baking trays. Chill until about1 1/2 hours before cooking, then bring back
to room temperature.

To cook, bake at 400 F (200 C) gas mark 6
for about 15 minutes. Let each person unwrap his or her parcel at table.
Hand round bowls of new potatoessteamed in their skins, plain undressed
watercress, and Hollandaise sauce so that everyone can help themselves.

Londontown Terrace Crab Pie

2 tablespoon butter
1 cup sliced onion rings
1/2 cup celery, chopped
1 cup crabmeat
1 1/2 cup shredded cheese
1 each 9 unbaked pastry shell
3 each eggs
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup half and half
1 pinch red pepper

Sautee the onion rings and celery in butter until the onion is soft and
golden. Spoon alternate layers of crab, cheese (your choice - use sharp,
cheddar, or Swiss), and onion/celery mix into pie shell.

In bowl, beat together eggs, cream, salt and pepper. Pour into pastry
shell over other ingredients. Bake in hot oven, 400 degrees, until firm,
about 30-40 minutes. When knife point inserted into center comes out
clean, filling is set. May be decorated with tomato wedges or cherry
tomatoes. Cool slightly before cutting.

Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat.

Lomi Lomi Salmon Spread

1 8 oz pkg cream cheese
1 3 oz pkg smoked salmon, cut into sm; all pieces
1 teaspoon lemon juice
1 tablespoon chopped onion
1 tablespoon green onion top thinly slcd


1. Combine cream cheese salmon, lemon juice, and onion
2. Mix well, sprinkle with green onions
3. Serve with crackers or melba toast

Linguine Tuna Salad

7 oz linguine, broken in half
1/4 cup lemon juice
1/4 cup vegetable oil
1/4 cup chopped green onions
2 teaspoon sugar
1 teaspoon italian seasoning
1 teaspoon seasoned salt
12 1/2 oz (1 cn) tuna, drained
10 oz (1 pk) frozen green peas *
2 each med. firm toamtoes, chopped
* Thaw peas before using in this salad.

Lemon Grass Seafood Combination - Pad Po Taek

2 tablespoon oil
4 oz shrimp, shelled & deveined
4 oz scallops
4 oz fish fillets sliced 1/2 thick
4 oz cleaned mussels
1/4 cup green curry paste
1/4 cup coconut milk
1/4 cup fish sauce (nam pla)
1 tablespoon sugar
1/8 cup slivered bamboo shoots
1 stalk lemon grass in 1 long pieces
1/4 cup sliced green bell pepper
1/3 cup sweet basil leaves


The flavor of fresh lemon grass balances the flavor of the seafood,
serving the same purpose as the fresh lemon wedges served with
seafood in other cuisines.