Cookery for every household

pieces. Do not boil again (this second piece of butter is added to bind the sauce). Pour the sauce over the lobster, and garnish with any pieces of feeler. Serve hot. Time to cook, | hour. Sufficient for 4 or 5 persons. 311. Lobster a la Newburg (Homard a la Newburg) 1 boiled lobster. 2 or 3 table-sps. sherry or Madeira. 1 oz. butter. Salt. Red pepper. A pinch of nutmeg. 1 gill cream. 2 yolks of eggs. Croutons of bread. Take the meat from a boiled lobster (see p. 108) and break it into small pieces. Put it on a plate, season with the red pepper, salt, and nutmeg, pour the wine over and stand one hour if possible. Melt the butter in an earthenware casserole, put in the lobster meat, &c., and cook slowly for 6 or 8 minutes. Beat up the yolks of eggs with the cream and add them to the contents of the saucepan, stirring all the time. Allow the sauce to thicken without coming to the boil, and serve very hot, garnished with croutons of bread and a sprinkling of lobster coral. Note. — A few shreds of truffle may be added to the mixture if wished. Time to cook, about 10 minutes. Sufficient for 4 or 5 persons. Mussels (Moules) Mussels are not so much eaten in England as abroad, but if they are taken from clean sea water and can be procured perfectly fresh, they make a very good dish. They are generally best at seaside places. They are very inexpensive and full A. Oyster B. Scallop C. Mussel of flavour, and may even take the place of oysters in many dishes. Small mussels are the best, as they are the most delicate in flavour. They should not be too dark in colour ; those of a deep orange colour are unwholesome. They must be very carefully cleaned and prepared. 312. Mussels, To Prepare and Cook Well wash the mussels in several waters, scraping or scrubbing the shells until they are quite clean. The mussels ought to be lifted out of the water in order to leave the sand. Examine them to see that they are sound ; those that float on the surface of the water are not good. When thoroughly clean put the mussels into a saucepan with a small quantity of water, and cover them with the lid. Place them on the fire and boil until the mussels open, shaking the pan occasionally. As soon as the shells open the mussels will be sufficiently cooked. Then drain them, reserving the liquor. Cut away the “ beard,” the little black part like a weed, with a pair of scissors, and the mussels are ready for use. Note. — Sometimes an onion is cooked along with the mussels. If it turns black the mussels are not good. 313. Mussels a la Mariniere 2 to 3 doz. mussels. 1 small onion. 1 oz. butter. 1 table-sp. flour. 1 gill mussel liquor. 1 gill white wine or milk. 1 tea-sp. chopped parsley Pepper and salt. Prepare and cook the mussels as above. Melt the butter in a saucepan, add the onion very finely chopped, and cook it slowly a few minutes. Stir in the flour and allow it to cook, then add the mussel liquor (see above) and white wine or milk, and stir until boiling. Allow this sauce to simmer slowly at least 5 minutes, add the parsley and seasoning and pour over the mussels. Sufficient for 3 or 4 persons. 314. Mussels a la Poulette (Moules a la Poulette) Prepare in the same way as last recipe, adding 1 or 2 yolks of eggs to the sauce at the last. Oysters (Huitres)