Luncheons

Serve in fontage cups or as in illustration No. 39. For Lobster Newburg and other lobster dishes, see ' ' Century Cook Book," page 136. BROILED LOBSTER Parboil a lobster. As soon as it begins to turn red take it out. Split it in two down the back. Remove and discard the stomach and intestine. Remove the green and the coral. Broil it fifteen to twenty minutes with the shell side to the fire, but turn the flesh side to the coals for a minute before removing it, then at once season it with butter, pepper, and salt. Mix the green, which is the liver, and the coral with melted butter and use it as a sauce. BROILED SMELTS Select large smelts of equal size. Have them split down the back, the head and tail left on. Dip them in melted butter and broil them until they are tender. Lay them evenly on a hot dish and spread them with maitre d 'hotel butter (see page 103). If convenient, arrange a wreath of watercress around the dish. BROILED SHAD ROE Wash and dry the roes, then broil them very slowly and keep them moistened with butter to prevent the skin from breaking. They may also be cooked by sauteing them in butter; or they may be baked in the oven with a little stock or water in the pan to baste them with. Cook them brown. Cover the top with butter, pepper, salt, and a little lemon juice, and sprinkle them with chopped parsley. Garnish with lemon and watercress and serve some of the watercress with each portion. Serve them with maitre d 'hotel butter. SHAD ROE CROQUETTES Boil shad roes in salted, acidulated water for fifteen minutes, letting the water simmer only, so that the skin will not break. When they are cold cut them, using a sharp knife, into slices one and one half inches thick. Sprinkle them with salt, pepper, and lemon juice. Roll them first in egg, then in bread crumbs or cracker dust, and fry them in smoking-hot fat to a light brown color. Garnish with watercress and serve them with maitre d 'hotel butter. [illustration: NO. 41. BROILED SMELTS] [illustration: NO. 41. BROILED SHAD ROE] [illustration: NO. 42. SHAD ROE CROQUETTES] SHELL-PISH— LOBSTERS— FISH 65 FILLETS OF FISH Fillets of fish are the flesh of the fish freed from the skin and bones. (See "Century Cook Book," page 112.) The fillets of flounder are used to imitate sole, a variety of fish much esteemed in France and England. Sheepshead and other smaller fish also make good fillets. FEIED FILLETS OF FISH Marinate the fillets by letting them lie in a mixture of oil, salt, pepper, lemon juice, and chopped parsley. Take the fillets from the marinade, roll them first in flour, then in egg, and then in white bread crumbs grated from the loaf. Fry them to a lemon color in smoking-hot fat. They must not be cooked too long or they will become dry. They may also be cooked by sauteing, using half butter and half lard. Prepare one fillet at a time, for the covering of flour and crumbs will become damp if it stands long, and then will not crisp. If the fillets are small, serve them piled in crossed layers on a napkin and garnish with quarters of lemon. If they are large, serve with maitre d 'hotel butter or with tartare sauce and garnish with watercress. ROLLED FILLETS OF FLOUNDER Sprinkle each fillet with salt and pepper. Spread it with a mixture made of butter, lemon juice, and parsley cut in pieces, not chopped fine. Fold the fillet over, roll it, and fasten it with a wooden toothpick or small skewer. Stand the rolled fillets on end in a baking-pan, put a piece of butter on the top of each one, and pour over the whole a half cupful of white cooking wine (California sauterne). Bake them in a moderate oven for twenty minutes, or until tender, and baste them frequently. Arrange the fillets symmetrically on a platter. Put a piece of parsley in the top of each one, and