Salads, sandwiches, and savouries

Lobster in the Shell. — Divide the lobster without breaking the shell, remove the soft part and the flesh, and clean the shell well. Now stir together over the fire two tablespoonfuls of veloute, a pat of butter, salt, and cayenne pepper, and when quite hot add to it the lobster minced and the cream, stir it for a minute, then pour this mixture into the shell, smooth it with a hot knife, strew it with brown bread-crumbs, baste it with liquefied butter, make it very hot, and brown with a salamander or a red-hot shovel. Homard d la Due de York. — Put into a pan four ripe sliced tomatoes, two minced shallots, two full tablespoonfuls of espagnole sauce, loz. glaze, a tablespoonful of Lea and Perrin’s Worcester sauce, a teaspoonful of chutney (minced), rather more than a full pint of good fish stock, a teaspoonful of curry powder, and the juice of a lemon. Boil this all together for twenty minutes, then add |oz. of Mrs. A. B. Marshall’s leaf gelatine, and when this is thoroughly dissolved rub the contents of the pan through a sieve; when this puree is cool add to it the meat of a freshly cooked lobster cut into dice, together with a teaspoonful of minced parsley, pile up some little cups or china cases with the mixture, forcing out a little rose of whipped cream seasoned with coralline pepper on the top of each by means of a bag and rose pipe. Set on ice or in the ice . cave till thoroughly cold. Devilled Lobster Ices. — Mince and pound 8oz, of cooked lobster with a dessertspoonful of warm glaze, a teaspoonful of curry powder, one and a half table- spoonfuls of Yorkshire relisli, or any nice sauce (good tomato ketchup is excellent), the hard-boiled yolks of three eggs, and four washed and boned anchovies ; then rub this all through the sieve, mix with it half a pint of strong veal stock (mutton bone jelly answers also) in which you have dissolved about a |oz. of best leaf gelatine, and lastly mix in lightly and thoroughly a third of a pint of stiffly whipped cream. Have ready some small bombe moulds previously lined with rather stiff aspic jelly, fill up the moulds with the lobster mixture, and place them in the charged ice cave for one or more hours ; then turn out and serve garnished with seasoned watercress. Chicken or game can, if liked, be used instead of the lobster, but then use chicken stock, or stock made from the game bones. Both these last recipes are adaptations from Mrs. A. B. Marshall. Crab Croustades. — Pick the flesh of a nice crab from the shell, and pound it with salt, red and freshly ground black pepper, a few bread-crumbs, and a little butter. How put it into a delicately clean pan with a little meat gravy (not sauce), a spoonful or two of cream, and one spoonful of sherry. When thoroughly hot (it must not actually boil), pour it either into a single croustade, or in several small ones as you please. (Needless to say lobster is good thus.) Crab in the Shell. — Pick the flesh from a good large crab, and pound it with the soft creamy part inside, seasoning it, as you pound it, with (red and black) pepper, salt, half a teaspoonful of made o