The Swedish, French, American cook book

Lobster with Mushrooms and Tomato a la Octavious Homard a Tomate, aux Champignons, a la Octavious Cook lobster eighteen minutes; leave in the water until cold; re¬ move meat from the shell ; cut in pieces as for Lobster a la Newbourg. Peel and cook a pound of mushrooms. Take one cup tomato juice (hot) and half a cup milk. Put one tablespoon butter in a pan; add one tablespoon flour, the tomato juice, mushroom juice, milk, some Tarragona, pepper, salt, and three tablespoons wine; then add the lobster (cut up) and mushrooms; last add yolks of three eggs mixed with four spoons cream. Another tablespoon butter can be added carefully while shaking the pan to get hot. Serve on a platter with pastries around. Garnish with lobster claws and the head shell in the centre. Stuffed Lobster ( Homard farci ) a la Naemia Take a small lobster; cook in boiling water with some salt for eighteen minutes; leave in the water until cold; then split in halves and crack claws; take all meat from the body as well as from claws and tails; chop meat fine; mix to each cup of the chopped meat two tablespoons thick cream sauce; flavor with sherry, pepper, and salt; put back in the shell; put some fresh bread crumbs on top, and some butter; put in hot oven and bake until golden brown on top. Arrange on a paper doily or napkin; decorate with lobster claws and parsley. The platter can be ornamented with the body shells clipped off and raised in the centre with a little parsley on the top. Lobster ( Homard ) a la Sicilienne Take a 4-pound lobster; cook in boiling water with some salt for eighteen minutes; leave in the water until cold; then remove meat from the shells and cut in pieces — just the same as for Lobster a la Newbourg; put in a frying pan two tablespoons butter, some celery that has been cut in thin strips and parboiled, and some green peppers that have also been cooked. Fry until golden brown with the pieces of lobster; remove the peppers, celery, and lobster from the pan; add to the pan one teaspoon flour, a pinch of salt, a little paprika, and some curry powder. Then take four tomatoes; peel; remove seeds, and cut tomatoes in quarters. Put into the sauce and shake until the tomatoes are thoroughly hot through but not mashed; then add a wineglass of sherry, pieces of lobster, about two tablespoons butter, one tablespoon fresh parsley, and three tablespoons cream. Put on the platter on top of some buttered toast. Garnish with the claws and parsley. This can also be served in a chafing-dish. Devilled Lobster ( Homard a la Diable ) Take a cooked lobster, removethemeat;cutthe bodyshellin halves and trim; chop the meat; add to one cup meat two spoons cream sauce, one teaspoon mustard, three tablespoons cooked, chopped mushrooms, two tablespoons sherry — the sherry and mustard must be mixed in the cream sauce at the time of cooking — and pepper; put in shells with fresh bread crumbs and pieces of butter on top; bake in oven until golden brown; arrange on a paper doily; decorate with the head in the centre and claws around. Devilled broiled lobster is a live lobster split, spread with mustard and but¬ ter and broiled, steamed, covered, for ten minutes after broiling, served with mustard butter sauce. Lobster Ragout ( Ragout de Homard ) a la Edward