"Dainty dishes"

. Crabs Farcis Diables— Stuffed Crabs, Deviled. Proceed as in the foregoing receipt, but when the shells are stuffed, and before finishing, spread over the top a mixture of English mustard diluted with Worcestershire sauce and sweet oil. Canapes de Crabs Durs a la Lorenzo— Canapes of. Hard Crabs, Lorenzo Style. Prepare the crabmeat as for Stuffed Crabs, lay it on oval shaped pieces of toast and cover with a layer of preparation — made by putting into a saucepan 2 gills of Bechamel, incorporating with it 3 ounces of grated Parmesan cheese, binding with 2 or 3 egg yolks and seasoning highly. Brush the canapes with melted butter, place them on a buttered pan and bake in a moderately hot oven. Chair de Crabes a la Maryland — Crab Meat, Maryland Style. Reduce to half i gill of sherry, add i pint of cream sauce and 2 gills of cream ; season with salt and red pepper, and incorporate 3 ounces of butter. Add the crab meat, which should be nicely picked and in flakes ; heat well without allowing to boil and serve immediately. Chair de Crabes et Crabes d'Huitres a la Maryland — Crab Meat and Oyster Crabs, Maryland Style. Prepare the crab meat as explained for Maryland Style. Have ready picked some oyster crabs, plunge them in boiling water for i minute, drain and add to* the crab meat. Chair de Crabes a la Victoria — Crab Meat, Vic* TORiA Style. Prepare as for Maryland Style. Finish the sauce with lobster butter, chopped eggs and sliced truffles. Chair de Crabes a la Dewey — Crab Meat, Dewey Style. Prepare as for Maryland Style. Add some coarsely shredded green peppers and mushrooms sauted inbutter. Note. — The skin of the green peppers should be removed before shredding. Chair de Crabes a la Creole — Crab Meat, Creole Style. Heat i pint of Creole sauce, add 2 gills of Creami sauce, season to taste, and finish with 3 ounces of butter ; add the crab meat, heat without boiling, and serve. Brochettes de Homard a la Duchesse — Lobster Skewers, Duchess Style. Put on a skewer alternate slices of cooked lobster, mushrooms and truffles, egg and bread crumb, and fry in clarified butter to a nice golden color. Serve with Beamaise sauce. Brochettes de Homard a la Mexicaine — Lobster Skewers, Mexican Style. Place alternate slices of lobster and sweet red peppers on a skewer, dip in melted butter and bread crumbs and* broil over a. dear fire. Serve separate some highly sea* soned Tomato sauce. Croquettes de Homard a l'Indienne — Lobster Croquettes, Indian Fashion. Have ready cooked (with chicken broth) 2 quarts of rice, add 2 pounds of cooked lobster meat (cut in small squares) and i pint of Cream sauce, season highly withv salt, curry powder and chutney, and set in a tin pan to get cold. Then shape into small croquettes (any desired shape), dip in beaten eggs and bread crumbs and fry in hot lard. Serve on a folded napkin, and give separate a sauceboatful of Curry Cream sauce. HOMARD AU GRATIN A LA VICTORIA — BAKED LOBSTER, Victoria Style. Pound to a fine pulp the shells of 4 lobsters. Fry in 4 ounces of butter, i carrot and 2 onions cut fine ; add i small sprig of thyme and 2 bay leaves. When the vegetables begin to brown, add the lobster pulp, stir continuously for 5 minutes, and then moisten with i pint of white wine. After 5 minutes more, add quart of Tomato and i quart of Veloute sauce ; cook together for 15 minutes, and then rub through a very fine sieve. Put this sauce into a clean saucepan, reduce with i gill of cream until of good consistency, and season to taste with salt and paprika.