The blue ribbon cook book

Saute one half tablespoonful of onion, chopped very fine, in three tablespoonfuls of butter; add two tablespoonfuls of flour, one half cup of rich cream, yelks of two eggs, salt and pepper to taste. When this thickens, add a tablespoonful of sherry wine and two thirds of a cup of chopped lobster; pour out to cool, fill the center of the timbals, cover with the fish, and cook in a hot oven in a pan of hot water; serve with lobster sauce. This proportion makes six timbals. LOBSTER A LA NEWBURQ. 1 pint finely chopped lobster. \ pint cream. Yolks of 3 eggs. J glass of sherry. J teaspoonful of salt. A little red pepper. Put the cream, wine, and beaten yolks together in a double boiler and cook, stirring steadily until the sauce thickens. Put in the lobster, let it become heated through, season and serve. A larger portion of sherry may be used if desired. Be very careful to cook this over boiling water, as it curdles very easily. TOMATOES STUFFED WITH LOBSTER OR FISH. 6 large ripe tomatoes. 1 cup of cream. 1 cup heaping full of lobster or fish. J teaspoon salt. 2 tablespoons of butter. Few grains of pepper. 2 tablespoons of flour. 1 teaspoon lemon juice. Melt the butter; add flour, and when thoroughly blended add the cream and seasonings. Cook until thick; then add the lobster meat or fish which has been cooked previously. Without peeling the tomatoes scoop out the tops and fill with creamed fish or lobster. Put in hot oven, and cook until tomatoes are thoroughly done. Then serve with allemande, bechamel, or mushroom sauce. SOFT-SHELL CRABS. Clean crabs, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, fry in deep fat, and drain. Being light, they will rise to top of fat, and should be turned while frying. TO CLEAN A CRAB. Lift and fold back the tapering points which are found on each side of the back shell, and remove spongy substance that lies under them. Turn crab on its back, and with a pointed knife remove the small piece at lower part of shell, which terminates in a point: this is called the apron. TO BROIL A CRAB (Soft Shell). Clean crab, sprinkle with salt and pepper, dredge with flour, and broil in butter. Garnish with water cress and lemon, and serve with or without tartar sauce. TARTAR SAUCE. One half cup of mayonnaise dressing (No. 1) ; add one teaspoon onion juice, a dessertspoon chopped capers, one teaspoon chopped pickle. DEVILED CRABS (Hard Shell). 2 dozen crabs. J teaspoon mustard. 1 egg. 1 teaspoon thyme. J teaspoon salt. Ground cloves, allspice, and Little black or red pepper. parsley. 1 level tablespoon butter. 1 tablespoon olive oil. 1 teaspoon of chopped onions. Boil two dozen crabs twenty minutes with a little salt, then remove meat, reserving the number of empty shells needed. The meat from two dozen crabs will fill nine shells. Cut the crab meat fine, mix it well with one raw (beaten) egg and the pepper, mustard, cloves, allspice, parsley, and thyme; add the olive oil, butter, and chopped onion. Let all stand a short time in a bowl until the meat is seasoned, stuff the empty shells, place them in a pan for baking, cover them with another raw beaten egg, mix with fine salted bread crumbs; bake in oven about fifteen minutes. TO BROIL FISH. Clean and wipe fish dry as possible, sprinkle with salt and pepper, and place in a well-greased wire broiler. Slices of fish should be turned often while broiling. Pompano, blue fish, and mackerel are split down the back and broiled whole, removing tail and head or not, as desired. Whole fish should be first broiled on flesh side and then turned and broiled on skin side, just long enough to make skin brown and crisp. To broil sliced fish, such as salmon, halibut, white fish, or trout, cut in two inch slices, and should be turned often while broiling. BAKED RED SNAPPER.