The Cook Book, by "Oscar" of the Waldorf

Take a freshly boiled lobster, cut it into squares, lay them in a bowl to season, with salt, a pinch of pepper, half a pinch of nutmeg, and a tablespoonful of Worcestershire sauce; mix these ingredients well together. Have six skewers and arrange on them first a piece of lobster, then a mushroom, another piece of lobster, then another piece of mushroom, and so on. Lay them on the broiler and broil for eight minutes. Take them off, dress on a hot dish on six slices, of broiled bacon, pour over a gill of maitre d'hotel butter, and serve while they are very hot. Lobster Patties. Take the flesh from the shell of a boiled lobster, cut it into small pieces, and put them into a saucepan with some lobster sauce. Prepare some puff paste, give it six turns, then roll it out flat on a floured table. With a fluted cutter cut out some rounds, place them on a baking dish, lay them on ice for ten minutes, then brush them over with a paste brush dipped in beaten egg. With a plain tin cutter cut through a third of the thickness of the paste, dipping the cutter in warm water every time; this will form the cover when baked. Place the patties in a quick oven and bake them. When they are cooked lift off the inner circle of the patties, scoop out a little of the soft paste inside, and smooth over the surface. Have the lobster warmed, turn it into the patties, and put on the covers. Arrange them on a fancy dish, and serve while they are very hot. Lobster Rissoles. Make a batter of flour, eggs and milk, allow to each egg one teaspoonful of flour and two tablespoonfuls of milk. Pound the coral of a boiled lobster with the yolks of two hard boiled eggs until smooth ; chop the meat of the lobster up fine, season with pepper, a little pounded mace and salt, and mix with it the pounded coral and egg. When the batter is well beaten and smooth, mix the lobster into it until stiff enough to make into rolls. Fry them in salad-oil and serve either hot or cold on a folded napkin. H served cold, garnish with fresh parsley, if hot, with fried parsley. Scalloped Lobster. Select a nice fresh hen lobster and pick out all the flesh ; place the spawn in a mortar with two ounces of butter and pound until smooth, then pass it through a fine hair sieve. Mince the flesh of the lobster, and season with pepper, salt and a mod- erate quantity of spice and a little cayenne pepper. Put the mince into a stewpan with one-half tablespoonful of finely chopped parsley, the strained juice of a lemon, a small lump of butter and two or three tablespoonfuls of thick cream. Stir the mixture with a wooden spoon over the fire until very hot, then stir in the pounded spawn. Fill some scallop shells with the mixture, levelling it smoothly over the top, sprinkle over plenty of grated breadcrumbs and put a few small pieces of butter on them. Place the scalloped lobster in the oven and bake until nicely browned. Serve on a folded napkin. Stewed Lobsters. Remove the claws from four or five freshly boiled lobsters and split them in two lengthwise ; pick the meat from the tails to trim it and arrange the pieces in a circle on a hot dish, placing the claws in the center. Put one-fourth pint of melted meat glaze in a small saucepan with two tablespoonfuls of sherry wine; boil, and then move the saucepan to the side of the fire. Mix three tablespoonfuls of breadcrumbs with six tablespoonfuls of butter, a little chopped parsley and a little cayenne. Add this gradually to the meat glaze mixture so as to thicken it ; mix with this the creamy part that is taken from the body of the lobster, pounded, passed through a sieve and worked up with two tablespoonfuls of vinegar. Pour this sauce over the lobster and serve at once. Stewed Lobster Bordelaise.