The new century cookery book

not let it boil again ; season to taste with pepper and salt, add the lemon-juice, and pass through a fine sieve or tammy. Put the oysters with the sauce, and stir over the fire until the former are thoroughly warm ; fill the puff-paste cases, put on the covers, and dish up on a hot dish, with a folded napkin, garnish with parsley, and serve. 594. Petites Poches à la Suédoise. — Have ready some puff-paste, roll out about one-eighth of an inch thick ; stamp out some rounds to line ten to twelve small patty-pans, trim the edges and fill them with dried peas or rice ; bake in a hot oven a bright yellow, allow them to cool a little, take out the peas, but do not take the paste crust out of the patty-pans. Prepare a ragout of sweetbread, lobster, crayfish tails, and broiled bacon, all being cut in dice, in equal proportions and in quantity as may be required to fill the patties ; these are placed in a stewpan and warmed up with two spoonfuls of veloutee or bechamel sauce (No. 203) ; when sufficiently mixed fill up the patties, strew over the surface of each some grated Parmesan cheese and a few crumbs made from fresh bread ; put a few small bits of lobster butter on the top of each, put them in a very R 2 hot oven, long enough to brown ; take them out of the pans, dish up on a folded napkin, garnish with parsley, and serve. 594 a. Vol-au-Vent à la Chambord.—Z lb. puff-paste, 6 crayfish tails, 2 truffles, 6 mushrooms, 18 small fish quenelles, and 12 bearded oysters, f of a pint of Genoise sauce (No. 246). Make the puff-paste in the usual way, give it six turns, roll out three-quarters of an inch thick, cut it into the desired size of the vol-auvent (round or oval), turn the paste over on to a baking-sheet, brush the top over with beaten egg, make a circular incision (to form the lid) about a quarter of an inch deep ; this is best done with a large round cutter or a sharp-pointed knife. Put the paste in a hot oven. When sufficiently baked remove the lid, scoop out the soft part of the inside, brush the inside of the crust with egg, and put back into the oven for a few minutes. Prepare the garniture, and warm it up in the sauce ; let it cook slowly for five minutes. Put the vol-au-vent crust on a deep dish, fill with the garniture, cover with the lid, garnish with crisp parsley, and serve hot. 595. Homard à l'Américaine. — 1 lobster, 2 shallots, 1 oz. butter, 1 gill white wine (Ghablis), 1 gill tomato sauce (No. 271), 1 gill Espagnole sauce (No. 236), and cayenne pepper. Remove the tail from the lobster and cut it into scallops, place them in a circle on a silver dish, or fire-proof china dish. Fry the shallots (previously chopped) in the butter, add the remainder of the lobster meat, moisten with wfine, boil up, and add the two sauces. Take out the meat, and dish up ; reduce the sauce, season with cayenne pepper and a few drops of lemon-juice, pour over the dish, garnish with sippets of toasted bread, and serve. 596. Cotelettes de Homard. — 1 cooked large lobster, 1 oz. butter, 2 shallots, peeled and chopped finely, 1 gill well reduced bechamel sauce (No. 203), 4 chopped preserved mushrooms, 1 egg, and 1 yolk of egg, salt, pepper, cayenne, bread-crumbs and frying-fat.