Harper's cook book encyclopædia

Another way : — Put a teacupful of milk on to boil. Rub I oz. of butter with 2 ozs. of flour together, and stir into the boiling milk. Take from the fire, add half a teacupful of grated bread - crumbs, a table - spoonful of chopped parsley, the yolks of four hard-boiled eggs mashed fine, 1 lbs. of boiled lobster cut into small pieces, with half a grated nutmeg, salt, and cayenne. Mix all together well. Have the lobster shells cleaned, cut off the under part of the shell, join the large ends of the two tail shells to the body, fill these shells with the mixture, brush the top over with beaten egg, sprinkle with grated bread-crumbs, and set in a hot oven for twenty minutes to brown. Serve hot in the shells, garnished with parsley. Lobster, Fricasseed. — Put into a chafing-dish, over hot water, one tablespoonful of butter and one- half cupful of hot water. When the butter is melted, add two cupfuls of lobster meat cut into bits. When hot, add one table-spoonful of vinegar, a little salt, pepper, nutmeg, mustard, and one beaten egg. Stir constantly until the sauce is thick and creamy. Serve at once. Lobsters, Jellied. — Cut up 3 lbs. of boiled lobster meat. Take half a cupful of mayonnaise, a cupful of stiff aspic jelly, a teaspoonful of gelatine, and a table-spoonful of tomato sauce. Put the dissolved gelatine, the jelly, mayonnaise, and tomato sauce in a bowl and set on ice ; beat until stiff and white ; add the lobster with a little chopped Lobster a la Newburg Lobster Salad tarragon. Make little cases by pinning bands of writing-paper around ramekin cases ; fill with the mixture, piling high. Arrange on a dish and set on ice. When firm remove the paper bands, sprinkle with dried lobster coral, and serve. Lobster a la Newburg. — Cut the meat of a large boiled lobster into pieces a little less than an inch square ; rub the yolks of two hard - boiled eggs to a smooth paste with a tablespoonful of cream ; cook together in a saucepan two table-spoonfuls of butter and a heaping dessert - spoonful of flour; stir into this the paste made of the yolks, then, slowly, a cupful of cream to which a pinch of soda has been added. When the cream just reaches the boiling-point put in the lobster meat and a pinch each of salt, pepper, and ground mace. Stir over the fire for a minute or two, add a wineglassful of sherry, and serve. Another way : — One medium-sized lobster, one-half pint of sherry, onehalf pint of sweet cream, one tablespoonful of corn-starch. Salt and cayenne to taste. Cut the lobster in small pieces, put in the blazer, and add the cream and sherry before lighting the alcohol-lamp. When the mixture is heated add a large tablespoonful of corn-starch to thicken the sauce. Add a pinch of cayenne pepper, and salt to taste. Cook until the sauce is sufficiently thickened. Garnish with sliced lemon. This quantity makes two of the portions ordinarily served in restaurants, and is enough for four people.