Boston Cooking-School cook book

| lobster meat cut in strips; then add seasonings. Serves 8 or more. LOBSTER A LA DELMONICO 2-pound lobster, boiled Few grains cayenne 14 cup butter Slight grating nutmeg 34 tablespoon flour 1 cup cream 1% teaspoon salt 2 egg yolks, slightly beaten 2 tablespoons sherry Cut lobster meat in small cubes. Melt butter, add flour, seasonings, and cream gradually. Add lobster, and when heated, add egg yolks and sherry. Serves 4. LOBSTER A LA NEWBURG 2-pound lobster, boiled 1 tablespoon brandy Y4 cup melted butter ¥ cup cream 1 tablespoon sherry 2 egg yolks, slightly beaten Salt, cayenne, and grated nutmeg Slice lobster meat, cook in butter 3 minutes. Add liquors, cook 1 minute, add cream. Season and add egg yolks. Stir until thickened. Serve with toast or Puff Paste points. Serves 4. OYSTER CRABS A LA NEWBURG 1 cup oyster crabs Salt 1 cup mushroom caps Cayenne ¥% cup sherry Nutmeg 14 cup butter 34 cup heavy cream 1 tablespoon flour 2 egg yolks, slightly beaten 1 tablespoon brandy Peel mushroom caps and break in pieces. Add oyster crabs and wine, cover, and let stand 1 hour. Melt butter, add first mixture, and cook 8 minutes. Add flour. Cook 2 minutes. Season. Add cream. Just before serving, add egg yolks and brandy. Serves 6. SCALLOPS A LA NEWBURG 1 pint scallops 4 cup cream 3 tablespoons butter 2 egg yolks 1 teaspoon lemon juice 2 tablespoons sherry 1 teaspoon flour Salt and cayenne Wipe scallops with damp cheesecloth and cook in omelet pan until they begin to shrivel; drain thoroughly, cut in halves, and cook in 2 tablespoons butter 3 minutes. Add lemon juice and cook 1 minute. Serves 6. Melt remaining butter, add flour, and stir until blended; then pour cream on gradually, while stirring constantly. Bring to boiling point, add egg yolks, slightly beaten, scallops, and sherry. If mixture curdles from over-cooking, add milk and stir until smooth. Season to taste. If desired, add 14 cup shrimps or 14 pound mushrooms, peeled, diced, and fried 3 minutes. Both may be added. SHRIMPS A LA NEWBURG 1 pint shrimps Y cup cream 3 tablespoons butter 2 egg yolks, slightly beaten 1 teaspoon lemon juice 2 tablespoons sherry 1 teaspoon flour Salt and pepper Clean shrimps and cook 3 minutes in 2 tablespoons butter. Add lemon juice and cook 1 minute. Melt 1 tablespoon butter, add flour and cream; when thickened, add egg yolks, shrimps, and sherry. Season and heat. Serves 6. CHAFING—DISH RECIPES 411 SHRIMPS, LOUISIANA STYLE 2 tablespoons butter 24 cup heavy cream 1 teaspoon chopped onion V4 teaspoon salt 28 cup cooked or canned shrimps 14 teaspoon celery salt (1 small can) broken in pieces Few grains cayenne 24 cup hot, boiled rice 3 tablespoons tomato catsup Cook butter with onion 5 minutes, stirring constantly. Add shrimps, rice, and cream. When thoroughly heated, add salt, celery salt, cayenne, and tomato catsup. Serves 4 to 6. CREAMED SHRIMPS WITH CURACAO 1 cup Cream Sauce (p. 191) \4 teaspoon paprika 14 teaspoon celery salt Few gratings nutmeg 14 cup walnut meats 1 cup shrimps, cooked or canned 1% teaspoon Orange Curacao Season sauce with salt, celery salt, paprika, nutmeg, and shrimps, cut in halves. Bring to boiling point and add walnut meats, broken in pieces. Serves 4 to 6. CREAMED SWEETBREAD AND MUSHROOMS 1 sweetbread, parboiled (p. 320) and _1: teaspoon lemon juice cut in small pieces 1 tablespoon butter 10 mushrooms, cleaned and cut 1 cup Velouté Sauce (p. 194) in pieces i tablespoor heavy cream Salt, pepper, and paprika Cook sweetbread and mushrooms with butter and lemon juice in covered pan 15 minutes, stirring occasionally. Add to sauce. Add cream. Bring to boiling point and season to taste. Serves 6. RAMEKINS, ETC.