European and American cuisine

Lobster Chops. — Melt 1 tablespoonful butter in a small saucepan, add 1 fine-chopped onion and 1 crushed clove of garlic, and cook till onion is done ; then add 1 tablespoonful flour, stir a few minutes; add 1 cup of boiling water with 1 teaspoonful beef extract ; season with V, teaspoonful. of each, salt, English mustard and pepper, 1 teaspoonful fine-chopped parsley, and a little Cayenne pepper; cook and stir 5 minutes; add 1 pint finely cut cooked lobster meat and Vs cupful fine-cut mushrooms, and cook 10 minutes, stirring often ; next add the yolks of 2 eggs and 1 whole egg, stir for 2 minutes over the fire ; then spread the mixture on a flat dish, set it aside, and when cold form the preparation into round balls, roll in bread crumbs, dip in beaten egg, and roll again in bread crumbs ; form into small chops, and fry in hot fat or lard to a golden color. Drain them on blotting paper, put a lobster claw into each chop, and serve with fried parsley and Tartar sauce. Lobster en Yol-an-Tent.— Melt 1 tablespoonful butter in a saucepan, add 1 heaping tablespoonful flour, stir and fry a few minutes without browning; add 1½ cupful boiling milk, stirring until smooth ; then add a small bouquet, 6 whole peppers ; season with a little grated nutmeg, 1 even teaspoonful salt, y, cupful mushroom liquor, cook 10 minutes ; strain into another saucepan, return the sauce to fire ; add 12 small button mushrooms, cook slowly 15 minutes; add 1 pint cooked lobster meat, cut into inch-sized pieces, cook 5 minutes ; then add Y, cupful cream and the yolks of 2 eggs letting it get hot, but not allowing to boil ; add 12 small boiled sponge dumplings (described below), pour the ragout into the Vol-au-vent, cover, and serve. Sponge Dumplinos. — Place 1 cupful water and 1 ounce butter over the fire, and as soon as boiling add ½ cupful flour, stirring until it forms into a smooth paste ; then turn the paste into a bowl, add the yolks of 2 eggs and the beaten whites, a little salt, and a very little nutmeg, stirring until smooth. Make a trial by dropping a small portion with a teaspoon into slightly salted boiling water ; if not firm enough, add a little dry farina ; drop the whole mixture by teaspoonfuls into the boiling water, cook 5 minutes, removing with a skimmer, and use as directed above. Lobster Croquettes. — Place 2 tablespoonfuls fine-chopped onion, a little bruised garlic, and 1 tablespoonful butter in a saucepan over the fire, and cook 6 minutes without browning ; then add 1 heaping tablespoonful flour, stir 2 minutes; add 1 cup of chicken or veal broth, cook and stir till thick and smooth ; add 1 even teaspoonful salt, ½ teaspoonful pepper, a little Cayenne pepper, 1 even teaspoonful English mustard, 1 teaspoonful finechopped parsley, ⅜ cupful fine-chopped mushrooms, and 1 pint finechopped lobster meat ; stir and cook 10 minutes ; then add 1 whole egg and the yolks of 2 eggs. Mix well, spread the mixture in a shallow GRABS. 187 tin pan, and set aside. When cold form the mixture into croquettes; dip in beaten egg, cover with bread crumbs, and fry in boiling lard or in half butter and half lard, and serve with cream or bechamel sauce. GRABS.