The table

and put them on a baking-dish with two tablespoonfuls of cooked fine herbs (No. 143), half a glassful of white wine, half a pinch of salt, and a third of a pinch of pepper. Cover with six whole mushrooms and half a pint of Espagnole sauce (No. 151). Besprinkle lightly with fresh breadcrumbs and six drops of melted butter ; place it in a hot oven for ten minutes, and serve with the juice of half a lemon, also a teaspoonful of chopped parsley sprinkled over. (The smelts can be boned if so desired). 357. Lobster a PAmericaine. — Split two fine, good-sized, freshly boiled lobsters; remove all the meat carefully, then cut it up into pieces one inch in length. Have a pan on the hot range with half a gill of good olive oil, and when the oil is very hot add the pieces of lobster. Chop very fine one medium-sized, peeled onion, one fine, sound, green pepper, and half a clove of peeled, very sound garlic; add all to the lobster, and let cook for five minutes, gently mixing meanwhile. Season with a pinch of salt and half a saltspoonful of red pepper, adding also half a wine-glassful of good white wine. Reduce for two minutes, then add one gill of tomato sauce (No. 205) and one medium-sized, sound, red, peeled tomato, cut into small dice-shaped pieces. Cook for ten minutes longer, gently shuffling meanwhile. Pour the whole into a very hot, deep dish, or in a hot tureen, and serve. 358. Lobster with Curry. — Pick out all the meat from two goodsized, fine, freshly boiled, and split lobsters. Cut the meat up in oneinch-length equal pieces. Have a saucepan on the hot range with an ounce of very good butter ; add the lobster to it, and let cook for five minutes. Season with one pinch of salt and half a pinch of pepper. Place in a bowl one tablespoonful of Indian curry, with half a wine-glassful of good white wine, mix well together, then pour it into the lobster. Cook for two minutes. Add two gills of hot Allemande sauce (No. 210), shuffle briskly for one minute longer. Make a border of fresh-boiled rice all around the hot dish ; dress the lobster right in the centre of the dish, and serve hot. 359. Lobster a la Newblirg. — Split two good-sized, fine, freshly boiled lobsters. Pick all the meat out from the shells, then cut it into one-inchlength equal pieces. Place it in a saucepan on the hot range with one ounce of very good, fresh butter. Season with one pinch of salt and half a saltspoonful of red pepper, adding two medium-sized, sound truffles cut into small dice-shaped pieces. Cook for five minutes ; then add a wineglassful of good Madeira wine. Reduce to one-half, which will take three minutes. Have three egg yolks in a bowl with half a pint of sweet cream, beat well together, and add it to the lobster. Gently shuffle for two minutes longer, or until it thickens well. Pour it into a hot tureen, and serve hot. 360. Lobster il la Bordelaise. — Add to one glassful of red wine in a stewpan one chopped shallot, and half of a small carrot cut into exceedingly small pieces. Boil for five minutes, and then put in pieces of boiled lobster, the same quantity as for the above — about a pound and a half — a pinch of salt, a third of a pinch of pepper and a very little nutmeg, also FISH. 2O5