Modern cookery, in all its branches

red Imperial Mayonnaise , when a good effect is wanted. For other appropriate sauces see Chapter VI. LOBSTERS, FRICASSEED, OR AU BECHAMEL. (ENTREE.) Take the flesh from the claws and tails of two moderate-sized lobsters cut it into small scallops or dice ; heat it slowly quite through in about three quarters of a pint of good white sauce or bechamel ; and serve it when it is at the point of boiling, after having stirred briskly to it a little lemon-juice just as it is taken from the fire. The coral, pounded and mixed gradually with a few spoonsful of the sauce, should be added previously. Good shin of beef stock made without vegetables (see page 97), and somewhat reduced by quick boiling, if mixed with an equal proportion of cream, and thickened with arrow-root, will answer extremely well in a general way for this dish, which is most excellent if well made. The sauce should never be thin ; nor more than sufficient in quantity to just cover the fish. For a second course dish, only as much must be used as will adhere to the fish, which after being heated should be laid evenly into the shells, which ought to be split quite through the centre of the backs in their entire length, without being broken or divided at the joint, and nicely cleaned, When thus arranged, the lobster may be thickly covered with well dried, fine, pale fried crumbs of bread, or with unfried ones, which must then be equally moistened with clarified butter, and browned with a salamander. A small quantity of salt, mace, and cayenne, may be re - quired to finish the flavouring of either of these preparations. HOT CRAB, OR LOBSTER. {In season during the same time as Lobsters.') Slice quite small, or pull into light flakes with a couple of forks, the flesh of either fish ; put it into a saucepan with a few bits of good butter lightly rolled in flour, and heat it slowly over a gentle fire ; then pour over and thoroughly mix with it, from one to two teaspoonsful or more of common or of chili vinegar ; if with the former, add to it a tolerable seasoning of cayenne. Grate in a little nutmeg, and when the whole is well heated serve it immediately, either in the [chap. III. shell of the crab or lobster, or in scallop-shells, and serve it plain, or with bread-crnmbs over, as in the preceding receipt. A spoonful or so of good meat jelly is, we think, a great improvement to this dish, for which an ounce and a half of butter will be quite sufficient. This is sometimes called Buttered Crab. POTTED LOBSTERS. Separate carefully the flesh of freshly-boiled lobsters from the shells, and from the tough red skin of the tails, mince the fish up quickly with a very sharp knife, turn it immediately into a large mortar, and strew over it a mixed seasoning of fine cayenne, pounded mace, lightly grated nutmeg, and salt : this last should be sparingly used in the first instance, and it should be reduced to powder before it is added. Pound the lobsters to a perfect paste with from two to three ounces of firm new butter to each fish if of large size, but with less should it be small ; and the lobster-coral previously rubbed through a sieve, or with a portion of it only, should any part of it be required for other purposes.