Cold dishes for hot weather

Boil a lobster, pick out the meat from the tail and claws, chop it fine, place in a stewpan with a little of the spawn pounded in a mortar till perfectly smooth. Add 1 ounce of fresh butter, half a gill of cream, paprika, salt, a teaspoonful of anchovy essence, a little flour and water. Stew for five minutes. Fill the patty-cases, and allow to cool. PRAWN PATTIE8 To 1 pint of broth add a tablespoonful of anchovy sauce, pepper, salt, and some grated nutmeg ; boil for ten minutes, then add a little roux ; boil and thicken. Add a pint of prawns ; let come to a boil ; when cold fill the patty-cases. Garnish with parsley. SALMON PATTIES Take half a can of salmon ; flake and mix with half a pint of cream thickened with a spoonful of butter rolled in corn -starch; season with salt, pepper, anchovy sauce, and a few olives chopped fine. Allow to cool, and fill the patty-cases. Cold Sauces and Dressings There is nothing more disagreeable to the palate than the taste of cold grease or fat ; bearing this in mind, the cook will always remove the fat from the sauces. In making dressing for salads it is always necessary that all the ingredients should be thoroughly incorporated before the dressing is added to the salad. To obtain this result satisfactorily it is necessary to mix the dressing in a cool room, and to have all the ingredients as cold as possible. When the dressing has assumed the proper consistency it should be placed on the ice until the very moment of sending to the table. ALBERT DRESSING Mix well 4 tablespoonfuls of olive-oill. 1 tablespoonful of wine, 1 tablespoonful of cider vinegar, a little paprika, and salt to taste. Place on the ice till wanted. ASPIC SAUCE Rub smooth the yolks of three hard-boiled eggs ; add 1 ounce of salt, a quarter of a pint of oil — by degrees — till it becomes thick; then add 1 teaspoonful of anchovy essence and 2 tablespoonfuls of tarragon vinegar. Mix well and set on the ice. CREAM DRESSING To the juice of 1 lemon add 2 tablespoonfuls of drawn butter, 1 teaspoonful of French mustard, the beaten yolks of three raw eggs, 2 tablespoonfuls of cream, and salt to taste; beat smooth and set in a bain-marie until it becomes a thick cream. CUCUMBER DRESSING Remove the seeds from two large cucumbers ; grate and drain ; add to them 1 tablespoonful of finely chopped fresh red pepper, and mix with half a pint of mayonnaise dressing. COLD SAUCES AND DRESSINGS 53 DUTCH SAUCE Grate a cupful of horseradish; boil in a quarter of a pint of water ; strain the water into 3 ounces of butter rubbed smooth with 3 ounces of flour; add to the horseradish, and stir to a smooth paste; add 2 tablespoonfuls of cream, and the yolks of 6 eggs well beaten, with 3 tablespoonfuls of cider vinegar ; salt to taste. GREEN SAUCE Take equal quantities of tarragon, chervil, and cress ; wash well ; add the yolks of 4 hard-boiled eggs and 2 anchovies ; pound all the ingredients well in a mortar; strain through a very fine sieve, and add olive-oil and lemon-juice as in making mayonnaise ; season with pepper, salt, and mustard. HORSERADISH SAUCE Wash and scrape clean a large root of horseradish ; grate fine. Put in a dish, and add 2 teaspoonfuls of sugar, 3 tablespoonfuls of stock, 2 tablespoonfuls of vinegar, and salt ; mix well together until the sugar is dissolved. This sauce will keep good for two or three weeks. MINT SAUCE Wash, pick, and mince the mint ; place in a sauce-bowl with some sugar and vinegar ; stir until the sugar is dissolved. MAYONNAISE DRESSING