Home cookery

Lobster Mixture. Take the meat from a lobster, pound it up with four hard-boiled yolks of eggs, three ounces of butter (melted), and a tablespoonful of white or Bechamel sauce, cayenne and seasoning to taste. Pass it through a wire sieve, and use as directed above. If fresh lobster be used, eight ounces of the meat will be required ; but if tinned lobster, six ounces will be sufficient, as it is more solid. The lobster coral or spawn must be pounded with one ounce of the butter to make the mixture a good colour. This mixture may also be used in the form of cutlets, croquettes, etc. Lobster Creams. (By kind permission o/The Wakefield School of Cookery.) Lobster (with coral if possible) i. Butter 2 oz. Cream ... \ pint. Lemon juice a few drops. ( Not in original Recipe. ) Cayenne and salt to taste. Remove the flesh from the lobster, pound it in a mortar with the butter, then pass through a sieve. Pound the coral separately and pass it through a sieve, and dry it slightly in a very cool oven. Whip the cream, adding a very little lemon juice drop by drop ; let the cream be quite stiff, but take care not to over-heat it ; then add the lobster and half the coral. Season with cayenne and salt. Pile the lobster cream in little soufflee cases, and decorate with the remainder of the coral. Veal Cutlets. Veal cut from the fillet (about half an inch thick) ... i| lb. Bread crumbs. Egg I. Butter 2 oz. Pepper and salt. Cut the veal into rounds rather larger than a five shilling piece. Flatten these with the cutlet-bat or rolling-pin. Egg and bread-crumb them, and saute them in the same way as mutton cutlets. Dish in a circle with a small piece of fried bacon to each cutlet — the bacon must be placed between the cutlets. Garnish with slices of lemon, and pour round the cutlets gravy made as follows : — Flour I teaspoonful. White stock \ pint. Cream 2 tablespoonfuls. Catsup • • I dessertspoonful. A few drops of lemon juice. Pepper and salt. Remove the cutlets from the pan, keep them hot. Dredge the flour into the pan, add the stock, let it thicken, then add the cream, catsup, lemon juice, and seasoning, and strain round the cutlets. Tomato or brown sauce may be substituted if liked. Quenelles of Veal. Fillet of veal i lb. Good-flavoured white stock J pint. Flour 2 oz. Butter I oz. Cream i tablespoonful. Eggs... 2. Seasoning to taste. Shred the veal, mince finely, pound and pass it through a wire sieve. Cook the flour, butter, and stock well together. Pound this with the veal ; add the eggs, seasoning, and cream. Fill buttered quenelle moulds, and poach gently in a stewpan, pouring in boiling water until it covers the quenelles. Cook for ten minutes ; drain. Arrange on a ring of mashed potato ; pour over Veloute or Bechamel sauce. Fill in the centre with some green vegetables, as peas, beans, etc. Garnish each quenelle alternately with chopped ham and parsley. Or, quenelles may be shaped with a spoon as follows : — Fill a dessert spoon (dipped in hot water) with the quenelle mixture ; smooth over with a knife dipped in hot water. Scoop out the quenelle with another spoon, place it in stewpan, and cook as directed. Croquettes of Veal or Chicken, Veal or chicken (cooked) 3 oz. Lean ham (cooked) i oz. Button mushrooms 2 or 3. Flour \ oz. Butter \ oz.