Harper's cook book encyclopædia

Another way (the Ma jor’s recipe) : — One large lobster weighing about 3 lbs., one table-spoonful of butter, one gill of sherry wine, yolks of three eggs, half a pint of cream, one table-spoonful of flour; salt, mustard, and red pepper to taste. Cut the nicest part of the lobster into small pieces. Put them into a chafing-dish with the butter ; season with pepper, salt, and mustard ; pour part of wine over it and cook ten minutes. Then add the beaten yolks of eggs mixed with some of the cream. Let it come to a boil ; then add rest of cream thickened with the flour, and, last of all, the remainder of the sherry. Serve immediately. Lobster Patties. — Make delicate puff paste; roll out an inch thick. With a tin cutter cut out in cakes, and lay on greased paper. Brush over with a very little beaten yolk of an egg. With a smaller cutter press a circle nearly through each patty, and set on ice for twenty minutes. Have the oven very hot, and set them in until a light brown. Take out and remove the top crust very carefully, taking out with a spoon the unbaked portion. Set the patties back in the oven for ten minutes to dry. Fill with creamed lobster, put on the top crust, and serve. Lobster Ragout. — Remove all the meat from the shell of a large boiled lobster, and cut it into square pieces. Shred two large onions, and fry brown in 2 ozs. of butter, pour into the frying-pan half a pint of soup stock, seasoned with a teaspoonful of salt, a pinch of cayenne pepper, a few blades of mace, and the juice of a large lemon. When boiling hot, add the pieces of lobster, stew together five minutes, and serve hot. Lobster Salad. — Pick the meat from the body of a lobster, take out the tail part in one piece, and cut it, with the contents of the claws, into slices a quarter of an inch thick. Chop the whites of two hard-boiled eggs small, and rub the yolks through a hair sieve. Do the same with the spawn or coral of the lobster, but mix the soft part and any bits with the sauce. Pour the sauce into the bowl, put in a layer of shred lettuce and small salad, and place the slices of lobster, with hard-boiled eggs, quartered and interspersed with sliced beet-root, cucumber, etc., on the top. Repeat in the same manner until the bowl is full, sprinkling the egg and coral over and between the layers. Lobster-salad Dressing Lobster, Shells of To ornament, reserve some of the hard-boiled eggs, yolks and whites, arrange these, with the coral, beetroot, and sliced lobster, so that the colors may contrast well. Before serving, pour some mayonnaise sauce over the top. Crab may be prepared in the same manner. Lobster - salad Dressing. — Sauce mayonnaise is the most suitable dressing for lobster salad. When oil is not liked, a dressing may be made as follows : Take the yolks of three eggs which have been boiled hard and allowed to become cold. Rub them in a bowl with the back of a silver spoon until quite smooth. Add one teaspoonful of mixed mustard, half a saltspoonful of pepper, one table-spoonful of cream, and a table-spoonful of vinegar. Beat together until thoroughly mixed. A few drops of oil may be added or not. Time, a quarter of an hour to prepare. (For other recipes see Salads.)