Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

hot. Stir the chopped scallops and their liquor into this sauce and let them stand for half an hour. At the end of that time pat them in an escalop dish or shells. Sprinkle with the crumbs, dot with the tablespoonful of butter, and bake in a moderate oven for twenty minutes. Broiled Lobster with Sauoe Select as many chicken female lobsters as desired. Split them open and remove all the fat and coral. Set aside for the sauce. Brush the meat of the lobster with melted butter, and broil over a clear fire. When cooked, place on a platter and pour a little melted butter over each lobster. Set in oven for five minutes, then serve with the following sauce: — Sauce for Broiled Lobster The quantity of sauce depends upon the number of lobsters you have. Mix salt, white pepper, oil, and vinegar, the same as for a plain French dressing, but do not have it quite as strong of the vinegar. Add dry mustard to taste, and the coral and fat of the lobster. Stir constantly over the fire until it comes to a boil. When served it should be as thick as a cream. Stewed Lobster Boil f our medium-sized lobsters in salted water and a generous portion of vinegar. Remove the meat, cut in slices, and arrange in the serving dish. Cover with another dish and keep warm. Make a paste of two ounces of cracker crumbs, six ounces of melted butter, add white pepper, a dash of cayenne, and some chopped parsley. Boil three tablespoons of beef extract with glass of Sherry, gradually stir in the crackers and batter, also the fat of the lobster which has been rubbed through a sieve. Stir in two tablespoons of vinegar. Do not let the mixture boil after the crackers and butter have been added. Mix well and pour over the lobster. Serve immediately. ^ I Should the sauce curdle, add a teaspoonful of water and stir with an egg-beater. Lobster à la Brooklyn with Sauoe and Hominy Groustade Cook two medium-sized lobsters in court bouillon for twenty-five minutes. When cold, cut the shell with sharp scissors from the head down, taking care not to crack the shell. Have the head and shell joined. Take cut the tail and remove the small black vein which runs the entire length. Also remove the small sac at the extreme end. Crack the claws carefully. Take the meat and fat from head, and be sure to remove '^ the lady in the lobster." Remove the coral — should there be any — and set aside for further use. Place the shells and claws in cold water, and make the following forcemeat : Put the lobster through a meat machine. To every cup of lobster have one-half cup of bread crumbs, grated very fine, two tablespoons of white sauce, half a cup of cream, one Sherry glass of Madeira wine, and salt and white pepper to taste. Mix all together thoroughly. Fill the shells, dust over with bread crumbs and minute pieces of butter. Bake in moderate oven until a delicate brown. Place on a croustade of hominy, g^rnish with the claws, and serve with sauce made as follows: — Sauoe for Lobster è, la Brooklsm