"Adductor" Quotes from Famous Books
 ... cooking. These should be carefully washed, then drained and set aside in a marinade for an hour. When cooked, they should be heated to the boiling-point in their own liquor, then drained and cut in halves. The adductor muscle of the oyster—the white, button-shaped part that connects the animal with its shell—is often discarded. Other fish than shellfish, when used in salads, are boiled, broiled or baked; they ...
— Salads, Sandwiches and Chafing-Dish Dainties - With Fifty Illustrations of Original Dishes • Janet McKenzie Hill |
