With a saucepan over the sea

Boil, pound, and press through a sieve the flesh of a lobster, add i tablespoonful of mayonnaise, the same of melted aspic jelly, and ^ pint of whipped cream. Pour into a border mould and set on ice to harden. Boil and cut into dice sufficient salsify to fill the centre when turned out, and mix it with some mayonnaise dressing. Serve cold. LOBSTER. (Mariner's Style.) Boil and cut into dice the meat of a lobster, add 2 onions, chopped fine, a bit of garlic, 2 ounces of butter, and then ^ cup of white stock, mixed with the yolks of two eggs. Add parsley, salt, and pepper, cook carefully 20 minutes, add a spoonful of lemon juice and a glass of white wine. Serve in the casserole in which it was cooked. SHRIMPS (as cooked in Nancy). Parboil, cut into dice, and fry 18 shrimps with ^2 ounce of butter and i ounce of chopped ham. With a Saucepan over the Sea Add I cup of white broth, parsley, salt and pepper, and the juice of a lemon. Pour into a dish over squares of toast. LOBSTER (k la Careme). Boil, pick, and mince the meat of a large lobster, add salt, pepper, lemon juice, or a tablespoonful of tarragon vinegar, 2 ounces of butter, as much flour, and }4 cup each of cream and stock. Cover with bread-crumbs and bake ^ hour. BOUILLABAISSE. (Marseilles.) Cut up into pieces and remove the bones from 3 pounds of fish, — say, one pound each of cod, halibut, and bluefish, although any fresh fish in due proportion will answer. Add 6 shrimps or i lobster or 2 crabs, cooked, and cut into large pieces, j4 pint of olive oil ; fry lightly, and add I lemon and 2 tomatoes, i onion and i carrot, all sliced, i pinch of saffron, — as much as lies on a ten-cent piece, — a bayleaf, and some parsley. A clove of garlic is used, unless the casserole is rubbed with it before cooking. Stir for lo minutes; add I cup of stock and i glass of white wine or cider. Cook 15 minutes longer, pour out into a bowl, place slices of toast in the casserole, and return the fish and vegetables, allowing the sauce With a Saucepan over the Sea sufficient time to soak into the toast, and adding salt and pepper to taste. XMAS CARP (as cooked in Poland and Italy on December 24, for supper). « Clean and scale the fish, — any white fish may be substituted, — cut it into slices, and fry it with onion, parsley, thyme, salt, and pepper. Add ^ pint of white wine to every 2 pounds of fish and cook for 10 minutes, then put the dish in the oven and bake for half an hour or until tender. Add 2 lemons sliced, and a cupful each of chopped almonds and currants. Cook long enough to soften the latter, adding stock if not moist enough, and serve in a deep dish. FISH (as cooked in Russia Easter Eve). Chop sufficient cold fish, boiled previously in water and vinegar, with onion, carrot, and herbs, then freed from bones and skin. Mix with as much mayonnaise dressing as will cover and set on ice 2 hours. Melt some aspic jelly and whip it very stiff, and fill a mould shaped like a cross in alternate layers of jelly and fish. Set aside to harden and turn it out on a bed of lettuce leaves garnished with a border of whole hard-boiled eggs. The originality of this quaint dish lies entirely in With a Saucepan over the Sea the shape of the mould, which must be a square or Greek-cross shape. MATELOTE OF FISH. (Normandy.) Skin and slice 2 pounds of fresh fish, either all one sort or several kinds mixed. Fry it in 2 ounces of butter with 20 white and very small onions till brown. Add i }4 ounces of flour, salt, and pepper, 6 sliced mushrooms, and a spoonful of lemon juice, a bunch of herbs, ^ pint of red wine, and ^ pint of consomme. Cook j4 an hour, season it to taste, and serve in the casserole. It is a sort of northern bouillabaisse. BOURRIDE. (Marseilles.)