The encyclopaedia of practical cookery

anchovies, and a few drops of lemon-juice. Stir the sauce over the fire until thick and boiling, then put in the Lobster and mix thoroughly. Spread the mixture out on a plate, leave it until quite cold, then divide it into moderate- sized pieces, which trim to the shape of cutlets, dredging them well with flour. Dip in beaten egg, cover them with finely-sifted breadcrumbs, put them into a flat stewpan of boiling fat, and fry to a bright golden brown. Take each cutlet out of the fat as it is done, and place it on a sheet of kitchen-paper in front of the fire to drain for a minute or two. Spread a folded napkin or an ornamental dish-paper over a hot dish, arrange the cutlets on it, garnish with fried parsley, and serve. (4) Boil a Lobster; remove the meat, and cut it into small dice-shaped pieces, saving the coral and green fat. Put 2 table-spoonfuls each of butter and flour into a thick saucepan over the fire, and stir until they bubble; gradu- ally mix in b pint of milk or cream, add the Lobster, together with the coral and fat, and a rather high season- ing of salt and cayenne. Stir the mixture constantly until it is very hot, then take it from the fire and stir in the yolks of two raw eggs and 1 wineglassful of Madeira wine or sherry. Put the mixture into a dish to cool. When cold, make it up into the form of small chops or cutlets, shaping them with the hands damped with cold water, and, as the chops are made, lay them in a platter containing plenty of cracker-dust. Put a frying-kettle half full of fat to heat; beat two eggs till smooth, dip the choirs into the egg, and lay them again in the cracker- dust. When the fat begins to smoke, put the chops into it and fry. When they are a golden brown colour, take them out with a skimmer, lay on brown paper for a moment to free them from grease, put a small Lobster claw in each one, and serve garnished with fried parsley. (5) Take about 4lb. of Lobster-meat and cut it small. Rub the coral through a hair sieve with the back of a wooden spoon. Put the til), of Lobster-meat into a mortar, adding to it,, when partially pounded, loz. of fresh butter, nearly 1 dessert-spoonful of the coral after it has been rubbed through the sieve, nearly 1 saltspoonful of salt, and b saltspoonful of mixed cayenne and mace, and continue to pound and mix till all are beaten together into a very fine smooth paste ; then taste it, and if not sufficiently seasoned add more cayenne and mace, but be careful not to overdo it. Form the paste into small cutlets about Jin. thick ; stick into the end of each one a short piece of the smallest claws ; strew some coral (that has been rubbed like the other through a sieve) over them, arrange nicely on a dish, put them into a rather cool oven for eight or ten minutes just to make them hot through, taking care not to let the bright colour of the coral get spoiled, and serve. (6) Take a large hen Lobster, pick all the meat out of the shell, and pound it fine in a mortar, together with a small quantity of salt, cayenne pepper, and chopped parsley, and half the coral. Beat into it 2oz. or 3oz. of butter, the yolk of an egg beaten up with 1 table spoonful of anchovy . For details respect in j Culinary Processes , Utensils , Sauces , dec., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 873 Lobster — continued.