High-class cookery recipes

Take a nice fresh lobster, split it down the centre and cut the meat into small pieces ; fry it in salad oil for five minutes, then pour off the oil and add the sherry, salt, pepper, cayenne, chopped parsley and garlic and chablis, let this all boil for about five minutes, then add the Espagnole sauce, boil it for a few minutes more, dish up the meat in the shells, add the butter and lemon-juice to the sauce, give it a boil up, pour it over the lobster, and serve. Lobster Cutlets. Ingredients. One Hen Lobster. One ounce and a half of Butter. One ounce of Flour. One tablespoonful of Cream. Salt and Cayenne, One giU of Water, One Egg. Bread-crumbs. Parsley. Remove all the flesh from the tail and claws of the lobster and cut it up into small pieces. Take the coral of the lobster, wash it, dry it, and then pound it in a mortar with one ounce of butter, and rub it through a hair-sieve. Put in a stewpan one ounce of flour and half an ounce of butter, and mix these together over the fire ; then add the water and boil the mixture well. Put in the coral butter, the cream, and the seasoning. Mix well, add the lobster, and turn on a plate to cool. Make up into cutlets, egg and crumb each one carefully, and fry in sufficient fat to cover them. Dish the cutlets on a napkin and garnish with fried parsley. Lobster Souffle. Ingredients. Two Whitings. One Hen Lobster. One gill of Cream. Two ounces of Butter. Two ounces of Flour. One gill of Fish Stock made from bones of the Whitings. Four Eggs. Take the meat of the whitings (half a pound) off the bones and the coral from the lobster, pound these two together in a mortar, then pass through a wire sieve. Make a sauce of one ounce of butter, two ounces of flour, and the gill of fish stock ; this must be well cooked. Take the meat of the body of the lobster (half a pound) and pound in a mortar with the whiting and the sauce, adding the eggs one at a time ; when well pounded, pass all through a hair sieve, add a little cayenne pepper and the cream well whipped. Take a plain souffle mould and well butter it, put a layer of the above mix- ture in the bottom of the mould, and a few pieces of the meat from the lobster's claws ; repeat this till the mould is full. The mould must be evenly filled. Cover with buttered paper, and steam, very gently for half an hour. Serve very hot with white sauce, poured over the souffle. You can use half a pint of cream instead of the sauce if you like to make the souffle richer. Matelotte of Eels. Ingredients, One pound of Eels. Half a pint of Claret. Half a pint of Stock. Bouquet Garni. A few pieces of Carrot, Turnip, Onion, and half a basket of Mushrooms ; Stalks and trimmings to be used with the Vegetables. Salt. Half a pint of Brown Sauce. A teaspoonful of Anchovy Sauce. Cut up the eelSj and cook them for about half an hour in the claret, stock and vegetables ; when cooked take out the fish, strain the stock and reduce, then add the brown sauce and anchovy sauce. Extract the juice from half a basket of mushrooms by cooking them in butter and lemonjuice, add this to the stock and sauce, then put the eels in to get hot through. Cook some button onions in some stock and butter for two and a half hours in the oven ; serve these with the eels.