The Swedish, French, American cook book

Lobsters are in season all the year round and are among our most valued shell fish. They can be prepared in many different ways and are well received whenever they are sent to the table. Boiled Lobster ( Homard bouilli) Select a nice live lobster; put in boiling water with some salt; boil from eighteen to twenty minutes; leave in the hot water until cold. It may be used for many different dishes as the following recipes will show. Lobster ( Homard ) a la Newbourg Put the lobster in boiling water; boil eighteen to twenty minutes. Leave in the hot water until cold. When cold remove the shell, cut the meat in large pieces one inch long and one inch thick if possible, the rest in small pieces; to the pint of lobster meat, add half a cup of milk, stewing about fifteen minutes on the stove, slowly. Mix yolks of four eggs, three-quarters of a cup thick cream, pepper and salt; stir well together; add four tablespoons sherry, shaking the pan on the stove all the time, adding slowly a large tablespoon but¬ ter piece by piece until thickened; be careful not to let it boil and curl. Arrange on a platter decorated with small claws and the head shell in the centre and a little parsley between. Serve very hot for luncheon or dinner. Broiled Lobster with Butter ( Homard grille au Beurre ) Select young lobsters for broiling; wash and split in halves, thus: put on a board; take a sharp knife; press knife right down in the head from the underpart of the lobster; cut it right down to the end of the tail; break lobster in halves. Then crack claws, leaving them in their shape; leave it on a cloth to dry; then put it on a broiler; spread it with little butter and mustard that has been (M ollu s qu e s) ored; cook with some sherry from six to eight minutes — well cov¬ ered; place on slices of buttered toast with hollandaise sauce in the centre; garnish with cooked, unpeeled shrimps all around. Serve as a fish dish for luncheon or supper. stirred to a cream; sprinkle with pepper and salt; broil until golden brown — be careful not to burn; then put it in a pan with some melted butter and let cook for about twelve minutes — covered. When done, arrange on a platter with some melted butter and chopped parsley over it. Garnish with parsley. Serve with a green mayonnaise dressing. Fried Lobster ( Homard frit) a la Supreme Cook the lobster for eighteen minutes; leave in the juice until cold; then take out; remove meat carefully in pieces as large as possible. Dip them in egg and then bread crumbs; fry in very hot fat until golden brown. Arrange the body shell of the lobster in the centre of the platter on a paper doily; place the meat all around; garnish with lobster claws and parsley. Serve with a supreme sauce. Dish for luncheon or supper. Lobster Mousse ( Mousse de Homard) a la Charlotte Cook lobster eighteen minutes; leave in water until cold; remove meat; save head and claws for decoration; grind the lobster three times through the machine; add to each cup of lobster three spoons cream sauce and one egg, two tablespoons sherry, pepper and salt. Butter and decorate charlotte moulds with a branch of truffles; fill; cook in hot water fifteen minutes — uncovered. Turn out on a foundation of spinach with the body shell in the centre and claws around. Serve with lobster sauce. Newbourg of Lobster with Mushrooms a la Parisienne