"Dainty dishes"

Cut some small, cooked lobsters in halves; take out the meat and cut into slices the size of a 2S-cent piece. Put some of the sauce in the lobster shells and range the meat on top with alternate layers of mushrooms and truffles ; cover with the sauce, sprinkle over some grated Parmesan cheese and melted butter, and bake in a hot oven for 12 to 15 minutes. Serve on a napkin. HoMARD Saute a la Knapp — Lobster Sauted, Knapp Style. Cut the meat of a cooked lobster into half-inch squares. Heat 2 ounces of butter in a saute pan, throw in the lobster, season with salt and pepper and cook over a brisk fire for 5 minutes. In the meanwhile, rub the creamy part (which is found in the head part of the lobster) through a fine sieve and add i ounce of butter and the juice of a small lemon. Dress the lobster on a split, toasted and buttered English muffin. Put the lobster cream in the pan, add so a good pinch of chopped parsley and, when thoroughly melted, pour over the lobster. Croustades de Cabillaud a la Bragance — Crusts OF Cod, Braganza Style. Have ready some cooked codfish, clear it from skin and bones, break up into flakes, mix with Hungarian sauce, add a few chopped mushrooms and truffles, and fill into small crusts. Strew over bread crumbs and melted butter and gratinate under the salamander. Croustades de Cabillaud a la Diaz — Crusts of CoDj Diaz Style. Same as above ; using chopped sweet peppers instead of the truffles. COQUILLE DE CaBILLAUD A LA CREME AU GRATIN — Codfish with Cream^ Baked in Shells. Free some cooked cod from skin and bones and break it up into nice flakes. With Duchess potato puree, make a neat border on medium-sized shells. Lay on the bottom of the shells a tablespoonf ul of Cream sauce, place the flakes on top and cover with more Cream sauce. Besprinkle witfi grated Parmesan cheese and melted butter and bake in a medium oven to a nice color. COQUILLE DE CaBILLAUD A l'ItALIENNE AU GrATIN — Codfish IN Shells, Baked, Italian Fashion. Follow directions as given in the preceding receipt, using Italian instead of Cream sauce. Coquille oe Poisson a la Cardinal — ^Fish in Shells, Cardinal Style. Proceed as for Codfish with Cream in Shells (or any other boiled fish left over may be used), blend the Cream sauce witb one-third the amount of Tomato sauce and incorporate some Lobster butter. COQUILLE DE PoiSSON A LA JoiNVILLE— FiSH IN Shells, Joinville Style. The same as the preceding receipt, adding sliced mushrooms and truffles. Crevettes a la Bresilienne — Shrimps, Brazilian Style. Slice (fine) one large Spanish onion and fry it lightly in butter with 3 dozen peeled shrimps. Moisten with a good dash of White Wine and add 4 fresh tomatoes (peeled, freed from skin, and cut up in rather small pieces). Cover the pan and stew gently for 10 minutes, then add I gill of Veloute sauce and 2 sliced sweet red peppers; let simmer for 5 minutes longer, then season highly and finish with a half gill of thick cream and a pat of butter. Pilau de Crevettes a la Louisianne — Shrimp Pilau, Louisiana Style. Heat 3 ounces of butter in a saucepan and fry in it I finely chopped onion and i green pepper (freed from skin and seeds) ; next add 6 ounces of rice, moisten with good stock to twice the height of the rice, and add a small faggot of herbs and 4 tomatoes (peeled, freed from skin and seeds and cut in good sized pieces). Cover the pan and put to cook in a moderately hot oven for 15 minutes, then add 3 or 4 doz. peeled shrimps, stir the rice with a kitchen fork, season and cook for 5 minutes longer. Remove the faggot of herbs and serve in a vegetable dish. Note. — Saffron may be added if so desired. ■ .' \ ... Pilau a la Mariniere — Pilau, Mariner's Fashion. Proceed as for Shrimp Pilau, Louisiana Style, adding to the rice different sorts of shellfish in season,