1368. Lobster Salad a la Boardman. — Split lengthwise two very fine medium-sized, freshly boiled, and cooled lobsters; pick all the meat out from the shells, as well as from the cracked claws, suppress both intes- tines and pouch. Cut the meat into very small, equal, square pieces, and place them in a salad-bowl. Finely chop up, as fine as hashed potatoes, three hard-boiled eggs; add them to the lobster. Peel and chop, also very fine, two small, sound shallots, and add to the lobster, with one and a half teaspoonfuls of very fine freshly chopped chives and one and a half tea- spoonfuls of finely chopped parsley. Chop also, very fine, one root of thoroughly pared and well-cleaned sound celery (using nothing but the perfect white), add it to the lobster. Season with a light tablespoonful and a half of salt, a teaspoonful and a half of fresh, finely crushed white pepper, half a teaspoonful of Worcestershire sauce, a tablespoonful and a half of olive oil, two tablespoonfuls of very good white vinegar. Mix well, then add three tablespoonfuls of freshly made mayonnaise sauce (No. 206). Gently but thoroughly mix the whole well together; wipe neatly the edges of the salad-bowl with a napkin. Plant right in the centre a branch of parsley-greens, and send to the table. 1369. Game Pie a la LeviP. Morton. — Take one fine partridge, one grouse, and one medium-sized rabbit ; pick, draw, and singe well. Thor oughly bone them. Place the fillets in a saucepan with one tablespoonful of clarified butter. Season with one pinch of salt, half a pinch of pepper, and a quarter of a pinch of thyme. Cook on a brisk fire for one minute on each side ; then add half a glassful of good Madeira wine, and reduce to one half, which will take five minutes. Place in a bowl and let thor- oughly cool. Chop up the bones into fine pieces ; place them in a sauce- pan with one medium-sized, sound onion cut into slices, a small carrot cut the same, one bay-leaf, three cloves, twelve whole peppers, and a 388 THE TABLE. blade of thyme. Cook all together with one ounce of butter until it has obtained a light brown color ; then add one glassful of Madeira wine, half a medium-sized, sound lemon cu✪ Oysters Fried a la Arthur Sullivant in slices, one quart of white broth (No. 99), and two ounces of gelatine. Let cook one hour. Then strain through a napkin or a fine sieve into a china bowl, and lay aside to thor- oughly cool. Chop up very fine a quarter of a pound of lean, raw veal, a quarter of a pound of fresh pork, and six ounces of larding-pork. Sea- son with one good pinch of salt and half a pinch of pepper. Cut into dice- shaped pieces eight truffles, three ounces of cooked smoked beef-tongue ; mix well together, and it will be ready for use. Knead well together, on a marble table, wooden board, or in a vessel, half a pound of flour with four ounces of butter, then gradually add a gill of cold water, mixing well until it is a perfect dough, for five minutes at least without ceasing. Then place it in a cool place, and let rest ten minutes before using. Lightly butter the interior of an oval-shaped mold ten inches in length, six inches wide, and four and a half high. Place the mold in an iron roasting-pan.

AI-modernized reading of the original text

1368. Lobster Salad a la Boardman. — Split lengthwise two very fine medium-sized, freshly boiled, and cooled lobsters; pick all the meat out from the shells, as well as from the cracked claws, suppress both intestines and pouch. Cut the meat into very small, equal, square pieces, and place them in a salad-bowl. Finely chop up, as fine as hashed potatoes, three hard-boiled eggs; add them to the lobster. Peel and chop, also very fine, two small, sound shallots, and add to the lobster, with one and a half teaspoonfuls of very fine freshly chopped chives and one and a half teaspoonfuls of finely chopped parsley. Chop also, very fine, one root of thoroughly pared and well-cleaned sound celery (using nothing but the perfect white), add it to the lobster. Season with a light tablespoonful and a half of salt, a teaspoonful and a half of fresh, finely crushed white pepper, half a teaspoonful of Worcestershire sauce, a tablespoonful and a half of olive oil, two tablespoonfuls of very good white vinegar. Mix well, then add three tablespoonfuls of freshly made mayonnaise sauce (No. 206). Gently but thoroughly mix the whole well together; wipe neatly the edges of the salad-bowl with a napkin. Plant right in the centre a branch of parsley-greens, and send to the table. 1369. Game Pie a la Levi P. Morton. — Take one fine partridge, one grouse, and one medium-sized rabbit ; Pick, draw, and singe well. Thoroughly bone them. Place the fillets in a saucepan with one tablespoonful of clarified butter. Season with one pinch of salt, half a pinch of pepper, and a quarter of a pinch of thyme. Cook on a brisk fire for one minute on each side ; then add half a glassful of good Madeira wine, and reduce to one half, which will take five minutes. Place in a bowl and let thoroughly cool. Chop up the bones into fine pieces ; place them in a saucepan with one medium-sized, sound onion cut into slices, a small carrot cut the same, one bay-leaf, three cloves, twelve whole peppers, and a blade of thyme. Cook all together with one ounce of butter until it has obtained a light brown color ; then add one glassful of Madeira wine, half a medium-sized, sound lemon cut in slices, one quart of white broth (No. 99), and two ounces of gelatine. Let cook one hour. Then strain through a napkin or a fine sieve into a china bowl, and lay aside to thoroughly cool. Chop up very fine a quarter of a pound of lean, raw veal, a quarter of a pound of fresh pork, and six ounces of larding-pork. Season with one good pinch of salt and half a pinch of pepper. Cut into diceshaped pieces eight truffles, three ounces of cooked smoked beef-tongue ; mix well together, and it will be ready for use. Knead well together, on a marble table, wooden board, or in a vessel, half a pound of flour with four ounces of butter, then gradually add a gill of cold water, mixing well until it is a perfect dough, for five minutes at least without ceasing. Then place it in a cool place, and let rest ten minutes before using. Lightly butter the interior of an oval-shaped mold ten inches in length, six inches wide, and four and a half high. Place the mold in an iron roasting-pan.

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Oysters Fried a la Arthur SullivanLobster Salad a la BoardmanGame Pie a la Levi P. Morton

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