The Dudley book of cookery and household recipes

lobster. Add a very few drops of tarragon vinegar, and when nearly cold, add the same bulk as the puree of whipped cream. Then freeze this mixture in small dariole moulds or if preferred in one large mould. For serving dip the mould in warm water. These can be served alone with a centre of Russian salad. They are to be coloured before freezing with the spawn. All depends on not being set too stiffly. It ought to be quite soft and creamy. If set as stiff as a jelly with isinglass it is a failure. _ ♦ LOBSTER AU GRATIN Take one medium sized cooked lobster, cut the shell in half, also the head. Take out the meat, reserving the four pieces of shell. Chop the lobster very fine. Make a creamy Bechamel sauce, season it with pepper and salt. Add a little live spawn passed through with butter to colour. Stir in the fish. Place over the fire for a few minutes. Add two tablespoonsful of thick cream and when all is well mixed fill in your shells and sprinkle them over with bread crumbs. Add some small pieces of butter on the top and place them in the oven to gratin. Serve with fried parsley very hot for lunch. ^ LOBSTER CUTLETS— VICTORIA REMOVE the meat from a well-cooked lobster. Cut it into small pieces. Make a good lobster sauce with cream. Place the pieces into it and season with salt, cayenne, a little cooked chopped mushroom, onion and parsley. Cook it altogether, stirring it well. Turn it out of the pan and let it cool. Make it into rissole cutlets, dip in butter and bread crumbs and fry. Serve the cutlets with fried parsley in the centre. ¥ SOUFFLE OF CRAB THE crab must be a freshly cooked one. Let it get cold. Pick the meat from the shell and mix it with a little cream and some mayonnaise sauce, a pinch of cayenne and two tablespoonsful of warm aspic. Pass all through a fine sieve and put it into a silver bowl. Take the meat out of the claws of the crab, flake it with a fork and place it over the top of the souffle. Put the bowl into a bed of cut ice to make it very cold and serve for luncheon. ¥ DRESSED CRAB MAKE a thick mayonnaise sauce, using a good quantity of Chili vinegar to make it hot. One teaspoonful of sugar, one teaspoonful of mustard flour, one teaspoonful of salt, a little cayenne pepper, a little black pepper freshly ground into the sauce. To five tablespoonsful of sauce add two of whipped cream. Take the brown part of the crab, pass it through a sieve, mix it, a tablespoonful at a time, with the sauce. When five or six tablespoonsful have been thoroughly mixed with the sauce, stir in all the white of the crab which has been broken down. Replace the whole in the shell of the crab. Sprinkle over the top yolk of hard boiled egg and parsley chopped very fine. Place the claws round the crab and serve with hot dry toast. MATELOTTE OF EEL PUT into a stewpan some onion, carrot, thyme, bay ^ leaf, parsley and a little garlic. Mix in sufficient butter to parboil. Then add half a pint of white wine. When this is ready to boil put into it the pieces of eel to cook. Make a brown butter sauce, add it to the eel liquor and let it all boil for three or four hours, being careful to skim it well. Just before serving fry golden coloured in butter some very small onions and also some small white mushrooms. The pieces of eel should only cook for fifteen minutes. ¥