Chafing dish possibilities

Chafing Dish Possibilities and saute, using enough butter to prevent burning. Lobster becomes tough if over-cooked. Serve with sauce Tartare. Creamed Lobster Remove the meat from a two-pound lobster, and cut in cubes. Melt three tablespoons butter, add four tablespoons flour mixed with one-half teaspoon salt and one-eighth teaspoon paprika. Pour on gradually one and one-half cups milk. As soon as sauce thickens, add lobster meat and two teaspoons lemon juice. Serve with brown bread or Graham bread sandwiches. Curried Lobster, I Prepare same as Creamed Lobster, adding one teaspoon curry powder to flour when making sauce. Curried Lobster, II Remove the meat from a two-pound lobster and cut in cubes. Cook three tablespoons butter with one-half tablespoon finely chopped onion until yellow. Add three tablespoons flour mixed with one-half tablespoon curry powder, one-half teaspoon salt, and one-eighth teaspoon paprika. Pour on gradually two cups milk. Mash the yolks of three hard-boiled Lobsters eggs, and mix with the liver of the lobster. Add lobster cubes to sauce, and, as soon as heated, the egg mixture. Serve with boiled rice. Fricassee of Lobster Remove the meat from a two-pound lobster, and chop. Add the yolks of three hard-boiled eggs rubbed to a paste, one-half teaspoon finely chopped parsley, one-half teaspoon salt, one-eighth teaspoon paprika, and a slight grating nutmeg. Melt three tablespoons butter, add four tablespoons flour, and pour on gradually one and one-half cups milk. Heat lobster with seasonings in sauce. Serve with saltines. Lobster & la B6chamel Remove the meat from a two-pound lobster, and cut in cubes. Scald two cups milk with one-half slice onion and a bit of bay leaf; remove seasonings. Melt three tablespoons butter, add four tablespoons flour mixed with one-half teaspoon salt, a few grains cayenne, and a slight grating nutmeg. Pour on gradually the scalded milk. Heat lobster in sauce, add the yolks of two eggs slightly beaten, one and one-half teaspoons lemon juice and one teaspoon parsley finely chopped. Chafing Dish Possibilities Lobster a la Poulette Remove the meat from a two-pound lobster, and cut in cubes. Season with salt, paprika, and lemon juice. Melt three tablespoons butter, add three tablespoons flour, mixed with one half teaspoon salt, and pour on gradually three-fourths cup highly seasoned chicken stock. Add lobster meat, and, as soon as heated, three-fourths cup cream. Have ready the yolks of two hard-boiled eggs and the lobster coral forced through a potato ricer. Serve lobster on zephyrettes, and sprinkle with egg and coral. Lobster a la Americaine Cook two tablespoons butter with one-half tablespoon finely chopped onion, until yellow. Add two tablespoons flour and pour on gradually one cup stewed and strained tomatoes. To lobster liver add one tablespoon sherry wine and add to sauce. Season with one-half teaspoon salt and one-eighth teaspoon paprika. Add one and one-half cups lobster meat cut in dice. As soon as heated, add one tablespoon sherry wine. Lobster a la Delmonico Melt one-fourth cup butter, add one tablespoon flour, one-half teaspoon salt, a few grains Lobsters cayenne, and a slight grating of nutmeg. Pour on gradually one cup thin cream. Add the meat from a two-pound lobster cut in dice, and when heated add the yolks of two eggs and two tablespoons sherry wine.