Cassell's dictionary of cookery

Lobster, Scalloped.— Take a freshly-boiled hen lobster. Divide the shell into halves without injuring it, take out all the meat, cut it into dice, and put it aside for a short time. Pound the spawn and coral in a mortar, with an ounce of fresh butter, a tea-spoonful of salt, a tea-spoonful of pepper, and a blade of mace, pounded ; add a tea-spoonful of anchovy, two table- spoonfuls of white sauce, and a teaspoonful of strained lemon-juice. Stir all gently over the fire for ten minutes, then put in the meat of the lobster and the yolks of two raw eggs. "When quite hot turn the mixture into the two halves of the lobster shells, strew bread-crumbs over, brown them with a salamander, and serve on a folded napkin. Garnish with parsley. Probable cost, 2s. 6d. to 3s. 6d. Sufficient for five or six persons. Lobster Soup. — Pick the meat from a large freshly-boiled hen lobster, cut it into squares, and set it in a cool place until wanted. Take away the brown fin and the bag in the head, and beat the small claws, the fins, and the chin in a mortar. Put them into a stewpan, and with them a small onion, a carrot, a bunch of sweet herbs, a stick of celery, the toasted crust of a French roU, a small strip of lemon-rind, a tea-spoonful of salt, a pinch of cayenne, and a quart of good unseasoned stock. Simmer all gently together for three-quarters of an hour, then press the soup through a tamis, and return it again to the saucepan. Pound the spawn to a smooth paste, mix with it a teaspoonful of flour and the eighth of a nutmeg, grated. Stir these into the soup, add the pieces, and when quite hot, without boiling, serve. If liked, a few quenelles {see Lobster Quenelles) can be fried in butter, and put into the tureen before the soup is poured in. Probable cost, 2s. 6d. Sufficient for four or five persons. Lobster Soup (another way). — Pick the meat from the claws, body, and tail of a medium-sized freshly-boiled lobster, cut it into small squares, and put it aside until wanted. Dissolve two ounces of fresh butter in a stewpan, put in with it a carrot, an onion, four sticks of celery, and three shallots, all sliced, together with a bunch of parsley, a small sprig of thyme, and a piece of lemon-rind. Turn these about in the butter for four- or five minutes, then mix well -with them six ounces of rice flour, add gradually three pints of good stock, and the bruised shell of the lobster. Simmer gently for three-quarters of an hour. When the soup is on the point of boiling, stir in with LOB ( 391 ) LOV it the spawn, which has been well bruised in a mortar. Strain the soup through a tamis, return it again to the pan, and skim it thoroughly. Add a glass of light wine, half a tea-spoonful of the essence of anchovy, a teaspoonful of good store sauce, a teaspoonful of strained lemon-juice,, a little cayenne, and, if required, a pinch of salt. Fry some small quenelles {see Lobster Quenelles), put them into the tureen with the pieces of lobster meat, pour on the soup, and serve immediately. Probable cost, 2s. 6d. Sufficient for five or six persons. Lobster Soup, with Milk.— Prepare