Evans' recipe cookery book

Fillet the sole, chop the shrimps, add to them half the butter melted and a little seasoning. Spread a layer of the mixture on each fillet and tie with strings ; place on a greased baking tin, squeeze over a little lemon juice. Cover with a buttered paper and bake twenty minutes. Make a sauce with the rest of the butter, the flour and stock. Dish up the fish and pour the sauce over. LOBSTER PIE. Ingredients. i Tinned Lobster (small). 1 oz. Flour. 2 ozs. Butter. \ Pint Milk. 1 Yolk of Egg. 2 Tablespoonfuls of Parsley, i Egg (hard boiled). Pepper. Salt. Nutmeg. Cayenne. Lemon juice to taste. 2 Tablespoonfuls of Bread crumbs. Method. Cut up lobster into a pie dish and season with salt, pepper, and squeeze of lemon juice. Melt butter in a saucepan, add flour, put in milk by degrees. Add nutmeg and cayenne to taste and drop in the yolk of egg. Pour over the lobster this sauce now made, cover with breadcrumbs, put little bits of butter on the top and bake in a hot oven for ten minutes. Pass the yolk of the hard boiled egg through a sieve ; chop white finely, and ornament top of pie with these and parsley. LOBSTER SALAD. Ingredients. 1 Lobster. 2 Eggs (hard boiled). Salad as in Season (Lettuce, Endive Cress, Chopped Beetroot, Cucumber). For Dressing : — 2 Tablespoonsful Salad Oil. i Teaspoon ful Mustard. £ Teaspoonful Anchovy Sauce. 2 Tablespoonsful Vinegar. 2 Eggs (yolks only). Cayenne and Salt to Taste. Metiied For Dressing. Mix to the consistency of cream. For the Salad. Take the meat from body of lobster and cut into small pieces. Add half the salad. Separate white and yolks of eggs : Mince the White fine : rub yolks through a sieve and the coral of the lobster. Place on a glass dish and garnish with remainder of salad. If desired, a few prawns may be added to the garnishing. Alternative Method. Take two or three lettuce, wash them and shred coarsely. Make a bed of lettuce on the dish and lay on it at intervals the finest pieces from tails and claws of lobster. Lay on this some watercress, endive, or mustard and cress, with the rest of the lobster amongst it. Mix soft matter from the head with the dressing and pour into centre of dish, arranging head in the centre. Garnish with sprinkling of fine cress, hard-boiled egg, cucumber and beetroot. Sprinkle some powdered lobster coral over the whole. OYSTER SAVOURIES. Ingredients. J Score Oysters, i oz. Flour. i Tablespoonful Cream. i oz. Butter. A little Mace and Seasoning. J Pint Stock or Milk. Bacon, in thin slices. i oz. Butter. A little Mace and Seasoning. Method. Beard and cut up the oysters. Make a sauce of the butter, flour and stock ; add the oysters ; stir in the cream ; add mace and seasoning to taste. Stand till cool. Place a little on each strip of bacon ; roll, dip in batter and fry in hot fat. Make the batter thus : 2 oz. Flour. i Egg. i Teaspoon ful Salad Oil. Salt. A little Water. Break the yolk into the flour and mix with oil into stiff paste ; whisk white of egg and stir in before using. Savouries, Entrees, etc POTTED TOMATO PASTE (VEGETARIAN). Ingredients. 3 Large Tomatoes. i Oz. Grated Cheese. 3 Eggs. i Oz. Butter, i Small Onion, chopped fine. Celery, Salt. Method. Peel tomatoes and cut up ; place in small stew*pan with butter, onion and seasoning ; stew till tender ; mash into a smooth paste ;